I love leftovers but after a few days of the same thing I definitely try to reinvent the wheel. Recently I was inspired by the classic Reuben sandwich which is piled high with corned beef or pastrami, sauerkraut, Swiss cheese and Russian dressing, and served on rye bread. Since I don’t care for corned beef or sauerkraut, I thought I was being original by switching out coleslaw for sauerkraut so it wasn’t so bitter, adding turkey instead of corned beef and truth be told I used thousand island dressing because that’s all I had. Turns out, this sandwich is actually quite popular in Michigan and is called the Georgia Reuben. But I can’t complain with the name of the sandwich, it is quite perfect for me since I am a Georgia peach. This sandwich is stuffed with roasted turkey, swiss cheese, coleslaw, and thousand island dressing on sourdough bread and grilled to perfection!
Georgia Reuben Sandwich
Ingredients
- 4 slices sourdough bread but you definitely can use rye bread
- 4 slices of roasted turkey breast
- 1/2 c. coleslaw
- 4 slices swiss cheese
- 2 tsp. thousand island dressing
Instructions
- Spread on thousand island dressing on one slice of bread then place turkey and a slice of swiss cheese on that slice.
- Place other slice of swiss cheese on bread. Top with coleslaw.
- Place in panini press or on griddle until toasted golden brown.
Nutrition
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For another twist try BBQ sauce instead of thousand island dressing and turn it into a Southern Reuben. Both sandwiches are right up my alley!
Comments & Reviews
Matthew says
It’s funny you mention Michigan. I have traveled the world in my 22 years in the Navy and have never encountered a Georgia Rueben, except for the Cafe I worked at in SW Michigan, Caffe Tosi. I agree with you that this sandwich is DELICIOUS!!! I have made it at home for myself many times. The only difference between your recipe and Caffe Tosi’s is the Thousand Island dressing. At Caffe Tosi, I used to cook there, and we used Russian dressing, not thousand islands, similar but different. I love substituting coleslaw for sauerkraut, especially on hotdogs. This is an apt adaptation of a traditional Rueben.