Sous Vide Turkey Reuben
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
This sous vide turkey reuben is a lighter take on the traditional reuben sandwich. The best part? You'll will have leftover turkey so you can make it again as a late-night snack.
Ingredients for 4
1 boneless, skinless turkey breast half (about 2 pounds)
Kosher salt and freshly ground black pepper
8 slices marbley rye bread
4 tablespoons (59 ml) Thousand Island dressing
4 tablespoons (59 ml) softened butter
8 slices Swiss cheese
1 cup (237 ml) sauerkraut
Set the Anova Sous Vide Precision Cooker to 145ºF.
Season the turkey breast liberally with salt and pepper. Seal and cook for 2 hours.
Remove the turkey, cool in an ice bath, and refrigerate for at least 4 hours. This will make it easier to slice thinly, though you can slice warm if you prefer.
Slice the turkey breast thinly using a meat slicer or sharp carving knife.
To compose each sandwich, spread each slice of bread with butter on the exterior side and dressing on the interior. On top of the dressing, layer one slice of cheese, four ounces of sliced turkey, sauerkraut, one more slice of cheese, and top slice of bread.
In a large non-stick skillet, or panini press, cook over medium heat until golden brown and the cheese melted.