This Rachel Sandwich is a not-so-distant cousin to the traditional Reuben substituting corned beef for turkey and sauerkraut for coleslaw.
Servings: 4 sandwiches
- 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
- 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
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 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