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Hand holding a half of Rachel Sandwich
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5 from 1 vote

Rachel Sandwich

This Rachel Sandwich is a not-so-distant cousin to the traditional Reuben substituting corned beef for turkey and sauerkraut for coleslaw.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: rachel sandwich, sandwich, turkey sandwich
Servings: 4 sandwiches

Ingredients

  • 8 slices rye & pumpernickel bread
  • 8 slices swiss cheese
  • ¼ cup Thousand Island dressing
  • 1 cup 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 ½ tsp. apple cider vinegar
  • 1 ½ tsp. lemon juice
  • ½ tsp. Dijon mustard
  • ¼ tsp. black pepper
  • ¼ tsp. salt

Instructions

  • 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 1 tablespoon Thousand Island dressing.
  • Place ¼ (about 4 slices) 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 ¼ cup of prepared coleslaw on top. Place top bread piece on the sandwich.
  • Remove from griddle and slice sandwich in half diagonally.
  • Serve immediately.

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.

Helpful Equipment & Ingredient Links

Griddle

Notes

  • Serve this Rachel Sandwich with fresh fruit, chips or the leftover coleslaw
  • If possible, make the coleslaw a couple hours before making the sandwiches to allow the flavors to meld together