American Cuisine
Turkey and Swiss Melt
By Rachel Kominsky, RecipeOK Test Kitchen
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The turkey and Swiss melt draws its DNA from two mid-century American deli staples: the grilled cheese sandwich, which spread widely once sliced bread and processed cheese became household staples in the 1920s-30s, and the Reuben sandwich, a New York deli classic built on rye bread, Thousand Island or Russian dressing, and melted Swiss cheese. Rather than corned beef and sauerkraut, this version swaps in sliced turkey breast for a lighter, everyday take that's become a diner and deli-counter regular in its own right, especially popular after Thanksgiving when cooks are looking for ways to use leftover turkey. Rye bread's slightly sour, caraway-flecked flavor is what ties the whole sandwich back to its Reuben roots, and griddling it in butter until the outside crisps and the cheese inside turns molten is the same technique that makes a diner grilled cheese so satisfying. It's a five-minute-prep sandwich built for a fast weekday lunch, but the combination of tangy dressing, nutty Swiss, and rye's distinct flavor gives it more personality than a typical turkey sandwich.
Ingredients
Serves 2Instructions
- 1
Gather and prepare all ingredients as specified in the ingredient list.
- 2
Butter one side of each slice of bread.
- 3
On the non-buttered side of two slices, spread Thousand Island dressing.
- 4
Top with turkey and Swiss cheese.
- 5
Close with the remaining bread slices, buttered side out.
- 6
Grill in a skillet over medium heat for 3-4 minutes per side, until bread is toasted and cheese is melted.
Chef's Tips
- ✦ Butter the bread all the way to the edges before griddling — any dry spots will toast unevenly and won't get that deep golden-brown color the rest of the sandwich has.
- ✦ Grill over medium heat, not high — high heat browns the bread before the Swiss cheese has time to fully melt, leaving you with a burnt crust and a still-firm cheese center.
- ✦ Press down gently on the sandwich with a spatula partway through grilling to help it hold together and ensure even contact with the pan for consistent browning.
- ✦ If the bread is browning faster than the cheese is melting, cover the pan loosely with a lid for the last minute — the trapped heat helps melt the cheese through without further darkening the crust.
Ingredient Substitutions
-
rye bread → sourdough or whole wheat bread
sourdough griddles similarly well; whole wheat is milder than rye's caraway flavor
-
Swiss cheese → provolone or Gruyère
Gruyère adds a deeper, nuttier melt; provolone is milder
-
Thousand Island dressing → Russian dressing or Dijon mustard mixed with mayo
Russian dressing is a close cousin; mustard-mayo gives a sharper tang
-
deli turkey breast → sliced leftover roasted turkey or deli ham
great way to use Thanksgiving leftovers; ham works if you want a saltier profile
-
butter → mayonnaise spread on the outside of the bread
a diner trick that gives an even crispier, more golden crust than butter
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Frequently Asked Questions
What's the difference between a turkey and Swiss melt and a Reuben? ▼
They share the same technique — rye bread, Swiss cheese, and a tangy dressing, griddled until melty — but a Reuben traditionally uses corned beef and sauerkraut, while this melt swaps in sliced turkey breast for a lighter, milder sandwich without the sauerkraut.
Can I use leftover Thanksgiving turkey instead of deli turkey? ▼
Yes, sliced or shredded leftover roasted turkey works great and is actually a popular way to use up post-holiday turkey. Just make sure it's sliced thin enough to layer evenly and heats through quickly in the pan.
How do I keep the sandwich from getting soggy from the dressing? ▼
Spread the Thousand Island dressing on the inside of the bread, not the buttered side, and keep it to about a tablespoon per sandwich. Too much dressing will seep into the bread as it grills; a thin, even layer is enough to add tang without sogginess.
What sides pair well with a turkey and Swiss melt? ▼
A simple side of kettle chips, a light green salad, or a cup of soup like tomato or vegetable all work well. Since the sandwich itself is rich from the butter and dressing, something crisp or acidic on the side balances it nicely.
