Smoked Turkey Reuben Panini with Cheddar Cheese and Coleslaw

Smoked Turkey Reuben Panini with Cheddar Cheese and Coleslaw


(0 votes) 0 0

Wolfgang PuckYou've probably seen panini on the lunch menu of some casual cafe you frequent. The word, which literally means "little breads," refers to Italian-style sandwiches cooked in a heated sandwich press, generally known in English as a panini maker. Filled with cheese and other ingredients such as sliced meats, poultry, seafood, or vegetables, these hot sandwiches turn out incredibly crusty and satisfying. And they're simplicity itself to make.

Shared by

Serving Size / Yield

4 servings


  • 8 slices rye bread
  • 2 Tbs. unsalted butter, at room temperature
  • 1/4 C. bottled Russian dressing or Thousand Island dressing
  • 1/2 lb. good quality sliced Cheddar cheese
  • 1 lb. thinly sliced smoked turkey breast
  • 1/2 C. good quality shredded (not chopped) coleslaw, thoroughly drained

Our Readers Also Loved


Preheat an electric panini maker or a double-sided indoor grill. Arrange the bread slices on a work surface. Evenly spread the butter on top of each slice. Turn over 4 of the buttered slices and spread each of the unbuttered sides of these 4 slices with the dressing. Arrange half of the cheese slices evenly over the dressing. Then arrange the turkey slices evenly on top of the cheese. Arrange the drained coleslaw evenly over the turkey and then cover it evenly with the remaining sliced cheese.

Place the remaining bread slices, buttered sides up, on top of each sandwich. Transfer to the panini maker or double-sided grill as many of the sandwiches as will fit comfortably side by side. Close the machine and cook until the bread is nicely browned and crusty and the cheese has melted, 3 to 4 minutes. Repeat with any remaining sandwiches. Stick 2 or 4 wooden toothpicks evenly through each sandwich, depending on how many pieces you want from each. Then, with a sharp knife, cut between the toothpicks to divide each sandwich into 2 or 4 triangular, rectangular or square pieces. Serve immediately.

Yield: 4 servings

(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Also, chef Wolfgang Puck's latest cookbook, Wolfgang Puck Makes It Easy, is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)



Around The Web