Turkey Reuben Sandwich

Crunchy on the outside, and inside you'll find a combination of sweet, sour, cheesy and just overall yummy. A leaner twist of the classic reuben sandwich that uses turkey instead of corn beef.

In a medium bowl combine all of the dressing ingredients and mix well; set aside.

Bring the turkey and sauerkraut to room temperature: In a microwave safe bowl, warm sauerkraut and turkey cold cuts separately for 10-15 seconds each and set aside.

Remove as much liquid as possible from the sauerkraut by using a cheese cloth or kitchen towel.

Heat a medium pan, over medium high heat and add olive oil and turkey. Fry until brown on both sides, approximately 2-3 minutes.

Lightly butter one side of each slice of bread, flip over on a plate (butter side down) and slather on the Russian dressing on each slice.

For each sandwich, layer 1 slice of bread (butter side down), a slice of Swiss cheese, sauerkraut, half of the fried turkey, and another slice of Swiss cheese.

Then, close the sandwich with the other slice of the marble rye (butter side up). Repeat this process for the other sandwich.

In a large pan over medium heat, or a sandwich press, cook sandwiches pressing down gently. Grill for 2-3 minutes per side until the cheese melts and the bread is golden brown and crisp.

Serve immediately or this can be a great option for your kids school lunch.