Who can resist the comfort of a classic Reuben or the cheesy deliciousness of a quesadilla? So why not bring the best of both worlds together and create a delicious mashup with a nutritious twist?
I replaced the traditional beef with roasted turkey because it’s got more protein and a tad less salt – plus, it’s perfect for those who aren’t big fans of beef. I tucked it into a tortilla with cheese and sauerkraut and threw it on the griddle. As for the dressing. I ditched the classic Reuben’s Thousand Island dressing and went for a zesty wholegrain mustard mixed with a little mayo.
The result? A speedy, mouthwatering dish that’s loaded with goodness: protein from the turkey and cheese, calcium from the cheese and sauerkraut, fiber from the sauerkraut, plus a sprinkle of prebiotics and probiotics from that sauerkraut.
So, are you ready to treat yourself to a no-fuss weeknight meal that will leave you feeling deeply satisfied?
Turkey Reuben Quesadilla
Equipment
- 1 panini press, tabletop grill, or skillet
Ingredients
- 1 8-inch tortilla your favorite type & brand
- 1 tbsp wholegrain mustard
- ½ tbsp mayonnaise
- 2 slices Swiss cheese sliced; something like this
- ¼ cup raw, fermented sauerkraut Place in a small strainer and squeeze the juice out with the back of a spoon. Raw, fermented sauerkraut is rich in probiotic bacteria; you can find it in the chiller section of most supermarkets.
- 2 slices roasted turkey sliced; something like this
Instructions
- Preheat a tabletop grill, panini toaster, or skillet (medium heat).
- Meanwhile, place the tortilla on a clean cutting board. Spread evenly with mustard & mayo and mix the two together with the back of a spoon.
- Place a slice of Swiss cheese on one half of the tortilla. Top this with the turkey slices and the sauerkraut you squeezed dry (see description in ingredients). Finally, place the second slice of cheese on top of the sauerkraut.
- Fold the empty half of the tortilla over the stacked ingredients. Spray or brush the panini press/tabletop grill/skillet with olive oil.
- Place the folded tortilla into the press/grill/skillet and cook until the cheese is melted and the outside of the tortilla is golden-brown and crispy. If using a skillet, press the tortilla down with a spatula, flip after 1½ to 2 minutes, and cook on the other side until golden brown on both sides.
- While the tortilla is cooking, toss 2 cups of green leaves (I love arugula), shredded cabbage, or some other crunchy vegetable with olive oil dressing, scatter, if desired, with nuts, cranberries, grated cheese, or cubed apples (as here), and serve onto a plate.
- As soon as the quesadilla is ready, place it on a wooden cutting board to cool for a minute. With a large chef knife, cut into three triangles. Serve next to the salad and enjoy immediately, while it's hot and crispy.
Love this one for a quick lunch! We like to try it with different flavors of fermented sauerkraut — dill, etc.