Turkey Reuben Skillet

There is some debate over the origin of the Reuben sandwich. Whether it came from a poker game in Omaha in the 1920s or a Jewish deli in New York City in 1914, we’ll probably never know.

What we do know for sure is that a Reuben–traditionally pressed with corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread–is loaded with flavor and texture, and intensely satisfying.

Sometimes restaurants offer a turkey Reuben, where roasted turkey breast replaces the corned beef. It’s just as delicious, a somewhat lighter version of the original.

If a lighter version appeals to you, you’re going to love this skillet version of the turkey Reuben. We sautéed some coleslaw mix (shredded cabbage and carrots), then stirred in chopped ButcherBox Oven Roasted Turkey Breast. Off the heat we added sauerkraut and some shredded Swiss. A drizzle of homemade Russian dressing rounds out the plate.

If it’s just not a Reuben without the rye bread, we’ve got you: Simply crush a few rye crackers on top for some crunch and that herby caraway seed flavor.

Turkey Reuben Skillet

5 from 1 vote
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Protein: Poultry
Cut: Turkey Breast
Diet: Low carb
Course: Main Course
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2


  • 1/4 cup avocado oil mayonnaise
  • 1 1/2 tbsp ketchup
  • 2 tsp minced pickle or pickle relish
  • 2 tsp prepared horseradish
  • 1/4 tsp garlic powder
  • Fine sea salt and freshly ground black pepper
  • 1 tbsp unsalted butter
  • 4 cups coleslaw mix (shredded cabbage and carrots)
  • 1 6-ounce package ButcherBox Oven Roasted Turkey Breast chopped
  • 1/2 cup fermented sauerkraut
  • 1 ounce Swiss cheese shredded (about 1/2 cup)
  • Crushed rye crackers or other seeded crackers optional


  • Make the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, pickle, horseradish, Worcestershire sauce and garlic powder. Thin with a little water if needed for a drizzling consistency. Taste and season with salt and pepper. (Yield: scant ½ cup. You can make the dressing up to 2 days ahead. Keep covered in the fridge. Whisk before using.)
  • Melt the butter in a large skillet over medium-high heat. Add the cole slaw mix, season with salt and pepper and cook, stirring, until tender, 4 to 6 minutes. Add the turkey and cook, tossing, until just warmed, 1 to 2 minutes longer. Remove from the heat; let cool slightly.
  • Add the sauerkraut and swiss cheese; toss to combine. Divide between 2 bowls, drizzle with dressing (you may not use all of it), top with crushed crackers, if using, and serve.


  • Ketchups vary widely in sweetness. If your dressing is too sour or tangy, stir in ¼ teaspoon of honey. Taste and season with additional salt, if needed.
  • Have left over turkey breast from cooking a whole bird? Substitute for the deli turkey easily. 
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Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, Outside, Sleep.com and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.