Leftover Turkey and Stuffing Reubens

Name: Leftover Turkey and Stuffing Reubens
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4
Ingredients: 4 tablespoons unsalted butter, room temperature; 8 slices rye bread; 4 tablespoons Russian dressing; 8 slices Swiss cheese; 2 cups leftover stuffing, warmed slightly; 2 cups sauerkraut; 1 pound leftover thinly sliced turkey; Kosher salt and freshly ground black pepper

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Total: 25 min
Active: 20 min

Yield: 4

Leftover turkey and stuffing find their way into a classic Reuben along with sauerkraut, Russian dressing and Swiss cheese.

Total: 25 min
Active: 20 min

Yield: 4

Ingredients

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4 tablespoons unsalted butter, room temperature

8 slices rye bread

4 tablespoons Russian dressing

8 slices Swiss cheese

2 cups leftover stuffing, warmed slightly

2 cups sauerkraut

1 pound leftover thinly sliced turkey

Kosher salt and freshly ground black pepper

Directions

Position a rack about 4 inches from the broiler heat source, and preheat. Line a baking sheet with foil.
Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on the prepared baking sheet. Spread some of the Russian dressing on the sides facing up. Top each with a slice of cheese and evenly crumble some of the stuffing over the cheese. Top each with some sauerkraut, turkey and then the remaining cheese on top.
Put the open-faced sandwiches under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese and push down, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, carefully turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.