Let’s start with the Thousand Island dressing. In a small bowl combine the mayonnaise, ketchup, Sriracha, pickles, onion, and lemon juice. Season with salt and pepper to taste. Briefly set aside.

Place the turkey between damp paper towels and microwave for 20-30 seconds just to warm it up.

Brush one side of each piece of bread with a teaspoon of olive oil.

To assemble your sandwiches: Spread the un-oiled side of each piece of bread with 1 tablespoon of dressing. (You’ll have a little extra dressing leftover, which you may use for dipping.) Divide the cheese among two pieces of bread. Top each cheese covered slice with half of the turkey and half of the sauerkraut. Close the sandwiches with the remaining two pieces of bread (dressing side down…duh).

Heat a large skillet over medium heat. When hot add the sandwiches to the pan. (You can do the sandwiches one at a time if your skillet isn’t big enough.) Place another heavy skillet on top of the Reubens (to weigh them down) and cook for about 3 minutes until golden brown. Flip the sandwiches and cook for another 2-3 minutes until the second side is golden brown and the cheese has melted.

Slice your sandos in half. Serve warm with extra dressing for dipping.