Rachel Sandwich

383 1 minute read

🥪 The Rachel Sandwich: A Turkey & Slaw Twist on a Classic

If you love a Reuben, you’ll adore the Rachel. This warm and melty sandwich swaps the corned beef for lean sliced turkey and skips the sauerkraut in favor of creamy, crunchy coleslaw. It’s simple, satisfying, and perfect for brunch, lunch, or a quick dinner.

📝 Ingredients

Ingredient	Amount
Rye bread (or bread of choice)	8 slices
Swiss cheese	8 slices
Sliced turkey	1 lb or more
Creamy coleslaw	1 cup
Butter, unsalted	3 Tbsp

For the Homemade Thousand Island Dressing:

Ingredient	Amount
Mayonnaise	½ cup
Ketchup	2 Tbsp
Pickle relish	2 Tbsp
Grated onion	2 Tbsp
Salt & paprika	To taste

👨‍🍳 Instructions

1. Prepare the Bread & Cheese

Lay out the 8 slices of rye bread. Place one slice of Swiss cheese on each.

2. Make the Dressing

In a small bowl, mix together mayonnaise, ketchup, pickle relish, grated onion, salt, and paprika until smooth and creamy.

3. Assemble the Sandwiches

On 4 slices of bread, spread a generous layer of Thousand Island dressing.
On the other 4 slices, evenly spread the coleslaw.
Layer the turkey on top of the dressing-covered slices, then top with the coleslaw-covered slices—cheese side in.

4. Grill to Perfection

Butter the outside top slice of each sandwich.
Place it butter-side down onto a heated skillet over medium-high heat.
Butter the top side now facing up.
Grill until each side is golden and crispy, and the cheese is melted—about 3–4 minutes per side.