I love panini’s, they are the grown up version of a grilled cheese sandwich, and I love a good grilled cheese sandwich. Rueben’s are my favorite sandwiches though. My Irish blood makes me a sucker for the corned beef and sauerkraut. When I get a craving for them it’s hard to break it. The Rueben is a bold sandwich and there are no others like it. I have the hardest time finding corned beef where I shop sometimes so I decided to try my luck with some turkey in it’s place.
It came out just as tasty as the regular rueben and I can find the ingredients needed on short notice. The marbled rye is one of my favorite aspects of this sandwich. It’s simply a beautiful addition to any sandwich. Here is what I used for my lovely lunch.
Turkey Rueben Panini
Applegate Provolone (the classic rueben calls for swiss but I prefer provolone instead)
Thousand Island Dressing
Marbled Rye Bread
- Preheat your panini press on high.
- Spread a thin layer of butter on the outside of your rueben.
- Layer turkey, cheese, thousand island dressing, and sauerkraut onto the bread.
- Sear in your panini press until golden or bread is harden to toast and cheese appears to be melted.