If you are already preparing a plan of what you are going to do with your turkey leftovers here is a great sandwich for you. Reubens are one of my favorites and I love this take on it because it not only utilizes some of your remaining turkey but is so tasty and has a special kick thanks to the peppers. You can swap the peppers for thinly sliced pickles but if you’re game, try the mama lil’s peppers, which you can sometimes get in the olive bar of your grocery store’s deli section. But if you’re like me, you have a jar of them stashed in the fridge. I am, after all, a condiment hoarder. What are your favorite recipes for turkey leftovers?

Turkey Reuben Sandwiches
makes 2

1 tbsp. butter, softened at room temp
4 slices of rye bread
2 slices jarlsberg cheese
1 cup sauerkraut
2 cups turkey {or 6 thin slices of turkey breast}
2 tbsp. mama lil’s peppers
4 tbsp. thousand island dressing

Apply butter to one side of each slice of bread. Heat a large shallow pan over low heat; add bread butter side down. On two slices of the bread add 1 slice of cheese. Cover with a lid and let cook for 2 minutes. Covering the pan will help the cheese melt while the bread is turning golden brown. 

In a small sauté pan, heat the sauerkraut over medium heat stirring frequently until heated through; about 2 minutes. Remove from heat and set to the side. 

Remove rye slices to a cutting board. To each of the slices with cheese, add half the turkey, peppers, thousand island dressing and warmed sauerkraut. Top with the second slice of grilled bread. Slice in half and serve.