Rachel Sandwich (Turkey Reuben)
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.
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
Instructions
Coleslaw Recipe
- 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, 1/4 cup mayo, 1 tbsp. white sugar, 1 tsp. apple cider vinegar, 1 tsp. lemon juice, 1/2 tsp. Dijon mustard, 1/4 tsp. black pepper, 1/4 tsp. salt
Rachel Sandwich
- 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.
- Place 1 slice of swiss cheese on each slice of bread. On 4 of the bread slices, spread about 1 tablespoon Thousand Island dressing.
- Place 1/4 of sliced turkey on top of each bread slice with dressing.
- Grill sandwiches until the bread is golden brown and toasted. Before putting sandwich together, place 1/2 cup of prepared coleslaw on top. Place top bread piece on the sandwich.
- 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!
