Rachel Sandwich (Turkey Reuben)

ByAshley
4 Comments

If you love a classic Reuben but don't love sauerkraut, this Rachel sandwich is the sandwich for you. A Rachel is a close cousin to the Reuben, made with turkey instead of corned beef and creamy coleslaw instead of sauerkraut, all piled high on buttery rye bread with Swiss cheese and Thousand Island dressing.

Hand grabbing half of a Rachel sandwich that's sitting on top of other half on a white plate with ruffled potato chips.

I remember making Rachels at the hometown cafe I worked at when I was a teenager. They are a fun variation to the classic reuben.

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Why You'll Love This Recipe

  • This hearty sandwich is piled high with delicious ingredients that make it a filling option for lunch or dinner.
  • Using coleslaw instead of sauerkraut & turkey instead of corned beef tends to be a more family-friendly option.
  • I love the cool crunch the coleslaw gives the sandwich, and can be more appealing to certain people who aren't big fans of sauerkraut. If you love sauerkraut, make this Sauerkraut Casserole or these Stuffed Cabbage Rolls!
  • These sandwiches are quick and easy to make. Make it even easier by using premade deli coleslaw or a coleslaw kit!
  • Reduce or scale this recipe to make fewer or more sandwiches at a time.

Ingredient Notes

Here are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.

  • Deli turkey - I wouldn't go too crazy with the flavors here. Your favorite oven-roasted turkey from the deli counter is perfect. I love it thin-sliced as it's easier to pile high on the sandwich. Leftover roasted turkey breast also works great.
  • Swiss cheese- The mild, nutty cheese that's traditional on Reubens and Rachels
  • Thousand island dressing - Typically made with mayo, ketchup, onion and sweet pickle relish.
  • Coleslaw - A simple, creamy coleslaw gives the sandwich its traditional crunch. The cold slaw gives another dimension of taste and texture to the sandwich.
  • Rye bread - I prefer a marble rye bread. It has a nutty, earthy flavor that is the perfect vessel for the rest of the sandwich ingredients.
Marble rye bread slices, deli turkey slices, Swiss cheese slices on a wooden cutting board. A glass bowl of coleslaw and a white ramekin of Thousand island dressing to the bottom left.

How to Make a Rachel Sandwich

This recipe is easily scaleable. Use this guideline to make 1 sandwich or 10!

Step 1: Make the coleslaw - In a mixing bowl, whisk together all the dressing ingredients and add an 8 oz. bag of coleslaw mix. Mix until well coated.

An 8 oz. bag of coleslaw contains about 2 ½ cups of cabbage, and will shrink to about 2 cups as it sits.

For the best results, make the coleslaw and refrigerate it for at least an hour before making the sandwiches. It really will make a big difference and allow the flavors to meld together. Coleslaw will keep in the fridge for up to 3 days, so making it ahead is a great option!

Step 2: Assemble & grill the sandwiches - Start making the sandwiches by buttering one side of each bread slice. Place the bread butter side down in a skillet or griddle over medium heat. Place a slice of Swiss cheese on each bread slice. Putting Swiss cheese on both slices of bread helps the Rachel sandwich "glue" together and keeps fillings from sliding.

On one half of the sandwich, spread about a tablespoon of thousand island dressing. On top of dressing, place ¼ of the deli turkey.

Grill the sandwiches on medium heat until the cheese is melted and the bottoms are nice and toasted. Before putting the sandwich together, place a hearty scoop of coleslaw on top of turkey. Doing this at the end ensures the coleslaw doesn't get too warm. Place the top of the sandwich on and remove from heat. 

Slice in half and serve!

Two slices of marble rye on a griddle with a slice of Swiss cheese on each.
Two slices of marble rye with a slice of Swiss cheese on each. Bottom piece of bread has thousand island dressing spread all over it.
Two slices of marble rye with Swiss cheese on both pieces. Deli turkey slices are stacked on one of the pieces.
Creamy coleslaw stacked on top of one half of the sandwich open faced on a griddle.

Serving Tips

Serve these turkey reuben sandwiches with simple sides like potato chips, pretzels, pickles or fresh fruit. Potato salad, pasta salad, French fries or extra coleslaw are some other great ideas!

Rachels are best when served immediately. The coleslaw will make the sandwich soggy over time, so reheating leftovers is not recommended.

Recipe Variations

  • There are conflicting thoughts here, but a Rachel sandwich can also be made with pastrami instead of turkey. Pastrami is smoked instead of brined like the corned beef used in Reubens and adds a different flavor to the sandwich. Both versions are widely accepted.
  • Don't love rye bread? Give yourself permission to switch up the bread by using a whole wheat, pumpernickel, sourdough or good ol' white sandwich bread.
  • Replace the Swiss with another good melting cheese like gruyere, havarti or gouda.
  • For spicier zing, use Russian dressing instead of thousand island.
  • Use a vinegar based coleslaw instead of creamy.
Rachel sandwich cut in half diagonally and stacked on a white plate with potato chips.

FAQ

What is the difference between a Reuben sandwich and a Rachel sandwich?

A Reuben is made with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing on rye. A Rachel swaps the corned beef for turkey and the sauerkraut for creamy coleslaw.

Why is it called a Rachel sandwich?

The origin isn't totally clear. Some say it's the "female version" of the Reuben, others link it to the song "Reuben & Rachel" from 1871, or to a deli regular named Rachel who ordered the turkey-and-slaw combo.

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📖 Recipe

Hand grabbing half of a Rachel sandwich that's sitting on top of other half on a white plate with ruffled potato chips.
Ashley Leonard

Rachel Sandwich (Turkey Reuben)

5 from 2 votes
If you love a classic Reuben but don't love sauerkraut, this Rachel sandwich is the sandwich for you. A Rachel is a close cousin to the Reuben, made with turkey instead of corned beef and creamy coleslaw instead of sauerkraut, all piled high on buttery rye bread with Swiss cheese and Thousand Island dressing.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 slices marble rye bread
  • 8 slices swiss cheese
  • ¼ cup Thousand Island dressing
  • 2 cups coleslaw see recipe below
  • 1 # sliced deli turkey
  • 4 tbsp. butter softened, for buttering bread
Coleslaw
  • 1 8 oz. bag coleslaw mix
  • ¼ cup mayo
  • 1 tbsp. white sugar
  • 1 tsp. apple cider vinegar
  • 1 tsp. lemon juice
  • ½ tsp. Dijon mustard
  • ¼ tsp. black pepper
  • ¼ tsp. salt

Method
 

Coleslaw Recipe
  1. In a mixing bowl, combine all the dressing ingredients. Whisk until well combined, then add in coleslaw/cabbage mix. Mix until well coated. Ideally, refrigerate coleslaw for at least one hour before making sandwiches for best results.
    1 8 oz. bag coleslaw mix, ¼ cup mayo, 1 tbsp. white sugar, 1 tsp. apple cider vinegar, 1 tsp. lemon juice, ½ tsp. Dijon mustard, ¼ tsp. black pepper, ¼ tsp. salt
Rachel Sandwich
  1. Butter one side of each bread slice with softened butter. Heat griddle or large skillet to medium. Lay bread slices butter side down on griddle.
  2. Place 1 slice of swiss cheese on each slice of bread. On 4 of the bread slices, spread about 1 tablespoon Thousand Island dressing.
  3. Place ¼ of sliced turkey on top of each bread slice with dressing.
  4. Grill sandwiches until the bread is golden brown and toasted. Before putting sandwich together, place ½ cup of prepared coleslaw on top. Place top bread piece on the sandwich.
  5. Remove from griddle and slice sandwich in half. Serve immediately.

Notes

  • Your favorite store-bought deli coleslaw could also be used as a shortcut tip!

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5 from 2 votes

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Recipe Rating




4 Comments

  1. 5 stars
    Looks like the perfect summer meal combo! Love doing sandwiches and salad for the summer since turning the oven on is a NO GO! Can't wait to give this a try!

    Reply

    1. Absolutely! You always see colelsaw on something like a BBQ pork sandwich, so I love this option! Let me know how you like it!

      Reply

      1. I remember a time when the Ruben sandwich was spelled Reuben. And the Reuben sandwich, switching coleslaw for the sauerkraut, was called a Rachael. The turkey-swiss-slaw-russian dressing sandwich was called a Rebecca. And a sandwich adding both corned beef and turkey with slaw, swiss cheese, and Russian dressing was called a Levi. That was long ago, far back into the 1950s when my partner and I owned a delicaessen.

        Reply