non-vegetariandairy-free
jewish_american
Jewish Cholent with Challah Bread
50 min
1024 cal
49gProtein
90gCarbs
53gFat
2Recipes
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A hearty Turkey Rachel on rye - protein-packed comfort food that's quick to make for lunch!
A delicious twist on the classic Reuben, this deli favorite features tender sliced turkey, creamy coleslaw, and melted Swiss cheese piled high on grilled rye bread. Finished with a tangy Russian dressing, it's the ultimate grilled sandwich experience.
Serving size: 1 sandwich
A hearty Turkey Rachel on rye - protein-packed comfort food that's quick to make for lunch!
This jewish_american dish is perfect for lunch. With 820.02 calories and 41.32g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Russian dressing. In a small bowl, whisk together the mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, salt, and black pepper until smooth and well combined. For best flavor, cover and refrigerate for at least 15 minutes.
Assemble the sandwiches. Lay out all 8 slices of rye bread on a clean work surface. Spread a generous layer of the Russian dressing on one side of each slice. On 4 of the slices, layer the ingredients in this order: 2 slices of Swiss cheese, 1/4 lb of sliced turkey, and about 1/3 cup of well-drained coleslaw.
Close the sandwiches by placing the remaining 4 slices of bread on top, dressing-side down. Spread the softened butter evenly on the outside of the top and bottom slices of each sandwich, covering them from edge to edge.
Grill the sandwiches. Heat a large skillet or griddle over medium heat. Carefully place the sandwiches on the hot skillet, working in batches if necessary. Grill for 4-5 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and crispy and the Swiss cheese is completely melted and gooey.
Serve immediately. Remove the sandwiches from the skillet and let them rest for one minute before slicing in half diagonally. This helps the sandwich hold together. Serve hot with a side of dill pickles and potato chips.