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"A Reuben made with turkey rather than pastrami is called a Rachel," says Rach. "Here, I roast a turkey breast with a Turkish spice blend and griddle up the sandwiches with spicy sauerkraut and a sriracha dressing." It is stupid good! Rach likes to serve the sandwiches with hot pickled vegetables and tater tots or crispy oven fries sprinkled with more Turkish spice.
Pro Tip from Rach: The spice blend is great on chicken or lamb skewers and charred or roasted root vegetables or eggplant. It also makes a great dip stirred into yogurt with garlic and lemon juice. It keeps in an airtight container for months.
For more Reuben inspiration from Rach, check out her Irish Nachos and Patty Melt Casserole.
Heat oven to 350°F.
For the spice blend, mix all the ingredients in a small bowl.
For the sandwiches, season the turkey breast on both sides with Turkish spice, then spray skin with oil and top the skin with salt and pepper. Roast 45 minutes to 1 hour to an internal temperature of 160 to 165°F. Let rest 15 to 20 minutes, then thinly slice. You will have twice the meat you need, so reserve half for more sandwiches or salads or a soup later in the week.
Combine sour cream, ketchup, relish and sriracha.
Warm sauerkraut in small pot and add spices, if needed.
Build sandwiches: butter-sides down, spread sauce on both slices of bread, place 2 slices of cheese on one slice of bread and top with turkey and sauerkraut. Set dressed bread on top and grill on nonstick griddle over medium heat until golden brown and cheese is melted.