Rachel Sandwich

Name: Rachel Sandwich
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 slices rye bread (marble or dark rye); 400 g turkey breast (thinly sliced deli-style); 8 slices swiss cheese; 3 tbsp butter (softened, for spreading); 0.25 cup mayonnaise; 2 tbsp ketchup; 1 tsp prepared horseradish (drained); 0.5 tsp worcestershire sauce; 200 g green cabbage (finely shredded); 1 pcs carrot (small, grated); 1 tbsp white vinegar; 0.5 tsp sugar; 1 pinch salt; 1 pinch black pepper

RATING

4.6/5(98)

TASTE SCORE

9/10

A lighter cousin to the classic Reuben, this Rachel Sandwich swaps corned beef for tender sliced turkey and swaps sauerkraut for a crisp, creamy coleslaw. Grilled in buttered rye bread with melted Swiss cheese and tangy Russian dressing, it's a warm, toasty deli-style favorite ready in under 20 minutes.

PREP

10m

COOK

SERVES

1 PIECE

708 cal

SERVINGS

METHOD · 5 STEPS

mix · ~2 min
Make the Russian dressing.
1.In a small bowl, combine mayonnaise, ketchup, horseradish, and Worcestershire sauce.
2.Whisk together until smooth and evenly colored.
3.Set aside until ready to assemble sandwiches.
mix · ~5 min
Toss the coleslaw.
1.In a mixing bowl, combine shredded cabbage and grated carrot.
2.Add white vinegar, sugar, salt, and black pepper.
3.Toss well and let sit for 5 minutes to soften slightly.
TIPSqueeze the slaw lightly with your hands to help it wilt faster and release excess liquid.
prep · ~5 min
Butter the bread and lay out filling.
1.Spread softened butter evenly on one side of each slice of rye bread.
2.Flip bread buttered-side down. On 4 slices, spread a thin layer of Russian dressing.
3.On those 4 slices, layer 2 slices of Swiss cheese, then divide the turkey evenly on top.
4.Drain any accumulated liquid from the coleslaw and divide it over the turkey.
5.Top each with the remaining bread slices, buttered-side facing out.
fry · ~8 min
Grill the sandwiches until golden.
1.Place a large skillet over medium heat.
2.Carefully transfer sandwiches to the skillet, working in batches if needed.
3.Cook until the bottom is deep golden brown and crisp, about 3 to 4 minutes.
4.Flip carefully with a spatula and press down gently. Cook another 3 to 4 minutes until cheese is fully melted.
TIPKeep the heat at medium to avoid burning the bread before the cheese melts.
serve · ~1 min
Slice and serve hot.
1.Transfer sandwiches to a cutting board.
2.Slice each diagonally in half.
3.Serve immediately with any remaining Russian dressing on the side for dipping.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the coleslaw well after it sits to prevent soggy bread.
2
Use a cast-iron or non-stick skillet for even browning.
3
Press the sandwich gently with a spatula while grilling for a compact, crisp exterior.
4
Thinly sliced turkey from the deli counter gives the best texture.
5
Make the Russian dressing a day ahead to let flavors meld.
6
If using dark rye, reduce heat slightly to avoid burning before cheese melts.

RECIPE VARIATIONS

Adapt it for your goals.

low fat

Low-fat

Use reduced-fat Swiss cheese and light mayonnaise in the dressing, and skip buttering the bread by grilling in a non-stick pan sprayed with cooking spray.

vegetarian