California Grilled Reuben Recipe

California grilled reuben

  • serves 2
  • Easy

This West Coast version of a deli sandwich uses smoked turkey rather than pastrami. This makes more coleslaw than you’ll need for the sandwiches but it’ll keep for 2-3 days in the fridge



  • carrots 2, finely shredded
  • white cabbage ¼ small, finely shredded 
  • red onion 1/2 small, finely sliced
  • white wine vinegar
  • mayonnaise
  • large white bloomer 4 slices
  • sliced smoked turkey 150g
  • emmenthal cheese 4 slices
  • gherkins 4, sliced, plus extra to serve
  • soft butter 1 tbsp


  • mayonnaise 1 tbsp
  • tomato ketchup 1 tsp
  • creamed horseradish 1 tbsp


  • Step 1

    Put the carrot, cabbage and onion in a bowl. Add 1 tsp of white wine vinegar and 2 tsp of mayonnaise, season and mix together.

  • Step 2

    Mix the dressing ingredients. Spread the dressing over one side of the bread. Add a couple of tbsp of coleslaw to two slices, then the turkey, then the cheese. Add a few slices of pickle then top with the other slices of bread, dressing-side down. Spread the outside of the sandwiches with soft butter. Heat a large frying pan and fry on both sides until crisp and golden and the cheese has started to melt. Serve with extra pickles.

Check out our best ever Christmas leftover recipes here


Nutritional Information

  • Kcals 575
  • Fat 41.6g
  • Saturates 25.3g
  • Carbs 22.9g
  • Fibre 1.5g
  • Protein 26.5g
  • Salt 2.7g