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A lighter, yet equally delicious, twist on the classic deli Reuben. This 'Rachel' sandwich features savory turkey pastrami, tangy sauerkraut, and gooey melted Swiss cheese, all grilled between slices of hearty rye bread. A perfect, satisfying meal ready in just 20 minutes.
For 4 servings
Prepare the Ingredients (5 minutes)
Assemble the Sandwiches (5 minutes)
Grill to Perfection (8-10 minutes)
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A lighter, yet equally delicious, twist on the classic deli Reuben. This 'Rachel' sandwich features savory turkey pastrami, tangy sauerkraut, and gooey melted Swiss cheese, all grilled between slices of hearty rye bread. A perfect, satisfying meal ready in just 20 minutes.
This american recipe takes 20 minutes to prepare and yields 4 servings. At 770.54 calories per serving with 43.11g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Rest and Serve (2 minutes)
Swap the turkey pastrami for corned beef to make the traditional Reuben sandwich.
Replace the sauerkraut with creamy coleslaw for a milder, crunchier texture.
Substitute Swiss with Provolone, Gruyère, or Muenster cheese for a different flavor profile.
Try this sandwich on pumpernickel, sourdough, or a hearty whole wheat bread.
With significant amounts of turkey pastrami and Swiss cheese, this sandwich provides high-quality protein essential for muscle repair, immune function, and overall satiety.
Fermented sauerkraut is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and gut microbiome.
A typical Turkey Pastrami Sandwich on Rye has approximately 650-800 calories, depending on the thickness of the bread, amount of dressing, and cheese used.
While delicious, it's an indulgent meal. It's high in protein from the turkey and cheese, and sauerkraut offers probiotics. However, it's also high in sodium and saturated fat. It's best enjoyed in moderation as part of a balanced diet.
A classic Reuben is made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye. A Rachel sandwich, which this recipe is, typically substitutes turkey pastrami for the corned beef and sometimes coleslaw for the sauerkraut.
The most important step is to squeeze as much liquid as possible from the sauerkraut. Additionally, placing a slice of cheese between the bread and the fillings acts as a moisture barrier.
This sandwich is best served immediately after grilling for the best texture. You can assemble the components ahead of time, but wait to grill it until you're ready to eat to avoid sogginess.
Thousand Island dressing is a very common and excellent substitute. You can also use a spicy brown mustard for a different, tangier flavor profile.