Depending on the size of your bread (and your stomach), vary the amount of turkey, cheese, and sauerkraut in your sandwich. You don’t, however, want your Reuben to be totally overstuffed–it’ll get dry then. If you happened to have served slaw at your Thanksgiving, you can substitute that for the kraut.
1 rounded tablespoon mayonnaise
2 teaspoons ketchup
1/4 teaspoon mustard, preferably whole grain
2 slices rye bread
4 teaspoons butter
3 ounces leftover turkey, sliced thin (you’ll about 5 thin-ish slices)
1 1/2 ouncess Swiss cheese, sliced thin
1/4 cup fresh sauerkraut, drained
In a small bowl, combine the mayo, ketchup, mustard, a few drops of Worcestershire, and a pinch of salt. Mix with a fork to distribute all the ingredients–this is your Russian dressing.
Spread about half of the Russian dressing on the inside of each slice of rye bread. Layer 3/4 of the cheese on the bottom, then the turkey. Spread the sauerkraut over it all, then top with the remaining 1/4 of the cheese. Place the second piece of bread, dressing side down, on top of the sandwich.
In a small nonstick or castiron pan, melt 2 teaspoons of the butter oven medium-low heat. Carefully transfer the sandwich to the pan. Cook slowly, turning down the heat if the sandwich is sizzling too much. The cheese should be well on its way to melting within 10 minutes. When the bottom side is golden, use a spatula to transfer the sandwich to a plate.
Melt the remaining 2 teaspoons of butter, and then carefully flip the sandwich and put it back in the pan. Find something heavy to weight it down–I have a Lodge brand sandwich press, but a 28-ounce can of tomatoes works too–and balance that on top of the sandwich as it cooks on the second side for 5-10 minutes, until golden on the outside and melty on the inside.
Transfer back to a plate, cut in half, and eat immediately.