Turkey Reuben Melts
with Seasoned Potato Wedges, Pickle & Special Sauce
- Soy
- Wheat
- Eggs
- Milk
These golden turkey Reuben melts are loaded with melty Swiss cheese, tart sauerkraut, and a tangy pickle-spiked special sauce. Served alongside are perfectly seasoned potato wedges. One pan, one baking sheet, maximum flavor—this is comfort food engineering at its finest!
Ingredients
1 unit
Sliced Dill Pickle
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
8 ounce
Sliced Turkey Breast
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Ketchup
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Sauerkraut
4 slice
Swiss Cheese
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Drain pickle slices; finely dice until you have 1 TBSP (2 TBSP for 4 servings). Reserve remaining pickle slices for serving.
-
Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in next step), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
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.
-
Lay sourdough slices out on a clean work surface. Spread with as much sauce as you like. Layer half the slices with Swiss cheese, sauerkraut, and as much turkey as you like.
-
Close sandwiches with remaining sourdough slices.
- Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Carefully add sandwiches; cook, gently pressing with a spatula or heavy-bottomed pan, until cheese melts and bread is golden, 2-4 minutes per side. (For 4, you may need to 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 begin to brown too quickly.
-
Halve melts on a diagonal.
-
Divide melts, potato wedges, and remaining pickle slices between plates. Serve with any remaining sauce on the side.
