Turkey Reuben Paninis

By Marge Perry & David Bonom
When the classic post-holiday turkey sandwich meets up with a classic deli favorite, a new tradition is born. Long live the new king of the day after!
  • Cuisine: American
  • Course: Lunch


  • cooked turkey
  • about 3/4 pound
  • Dressing:
  • ketchup
  • Mayonnaise
  • rye bread
  • sauerkraut
  • squeezed dry
  • sweet dill pickle
  • chopped
  • Swiss cheese
  • Tabasco sauce
  • unsalted butter
  • softened
  • Worcestershire sauce


  1. For the dressing, combine the mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce and pickle.
  2. Butter one side of each slice of bread. Place 4 of the slices, butter side down, on a large sheet of waxed paper. Spread the 4 slices with half of the dressing then top each with 1 slice of the cheese, turkey, sauerkraut and remaining cheese slices. Spread the plain side of the remaining 4 bread slices with the remaining dressing. Place bread slices on top of each sandwich, butter side up.
  3. Heat a large nonstick skillet over medium. Add two sandwiches and set a second skillet on top and press down to help flatten the sandwiches slightly. Cook until the bread on the bottom is golden, about 3-4 minutes. Turn sandwiches over, top with second skillet and cook until cheese has melted and the bread is golden, 3-4 minutes. Repeat with remaining sandwiches. Transfer hot sandwiches to a work surface and cut each in half to serve.