Golden Turkey Reuben Melts with Seasoned Potato Wedges

These golden Turkey Reuben Melts are the ultimate comfort food: crispy sourdough bread loaded with melty Swiss cheese, tangy sauerkraut and tender turkey breast, all brought together with a pickle-spiked special sauce. Served alongside are perfectly seasoned potato wedges that roast up crispy and golden.

This recipe is designed for maximum flavor with minimal fuss-everything comes together on one baking sheet and one pan. Whether you’re looking for a quick weeknight dinner or a satisfying lunch, these melts deliver that classic Reuben taste with a lighter twist.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Sliced Turkey BreastView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce SauerkrautView ingredient guideLike ingredientDislike ingredient

4 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry potatoes. Cut into ½-inch-thick wedges. Drain pickle slices; finely dice until you have 1 tablespoon. Reserve remaining pickle slices for serving.
2. Toss potato wedges on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, place sauerkraut in a medium microwave-safe bowl. Microwave until warmed through, 15-30 seconds. Drain liquid from sauerkraut. In a small bowl, combine diced pickle, mayonnaise, ketchup and remaining Fry Seasoning to make the special sauce.
4. Lay sourdough slices on a clean work surface. Spread with as much sauce as you like. Layer half the slices with Swiss cheese, sauerkraut and turkey. Close sandwiches with remaining sourdough slices.
5. Heat a drizzle of oil and 1 tablespoon butter in a large pan over medium heat. Carefully add sandwiches; cook, gently pressing with a spatula, until cheese melts and bread is golden, 2-4 minutes per side. (If making 4 servings, work in batches, wiping out pan between batches and adding more oil and butter as needed.) Tip: Add another drizzle of oil when flipping; lower heat and cover with lid if sandwiches brown too quickly.
6. Halve melts diagonally. Divide melts, potato wedges and reserved pickle slices between plates. Serve with any remaining sauce on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, rye bread or marble rye are classic choices for Reuben sandwiches. You can also use whole wheat or gluten-free bread if preferred.

Can I make the special sauce ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator. Stir before using.

What can I substitute for sauerkraut?

If you’re not a fan of sauerkraut, you can use coleslaw mix or thinly sliced cabbage lightly dressed with vinegar for a similar tangy crunch.