Rachel Sandwich
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the coleslaw well after it sits to prevent soggy bread.
- 2Use a cast-iron or non-stick skillet for even browning.
- 3Press the sandwich gently with a spatula while grilling for a compact, crisp exterior.
- 4Thinly sliced turkey from the deli counter gives the best texture.
- 5Make the Russian dressing a day ahead to let flavors meld.
- 6If using dark rye, reduce heat slightly to avoid burning before cheese melts.
Adapt it for your goals.
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.
vegetarianVegetarian
Replace turkey with thick slices of grilled portobello mushroom or smoky tempeh for a hearty, umami-packed alternative.
gluten freeGluten-free
Swap rye bread for your favorite gluten-free sourdough or seeded bread to keep the toasty, tangy experience intact.
Why this is on our healthy list.
Lean Protein Source
Turkey breast provides high-quality lean protein, which supports muscle repair and keeps you full longer.
Gut-Friendly Cabbage
Cabbage is rich in fiber and vitamin C, promoting digestive health and immune function.
Low in Saturated Fat
With turkey instead of corned beef, this sandwich contains less saturated fat than a traditional Reuben.
Frequently asked questions
Yes, a 200g bag of pre-shredded coleslaw mix works well; just toss it with the vinegar, sugar, and seasonings as directed.
