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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 iscalled 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 onsourdough bread and grilled to perfection!
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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
Serving: 2g
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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!
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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.
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