Turkey Rachel Sandwich on Rye
A golden, buttery grilled rye sandwich that swaps corned beef for lean turkey, then piles it high with creamy coleslaw and melted Swiss cheese. The tangy crunch of the slaw meets the savory turkey for a lighter twist on the classic Reuben. Every bite is crispy, melty, and perfectly balanced.
For 4 servings
- mix
Make the coleslaw.
In a medium mixing bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper. Toss well until everything is evenly coated. Set aside to let the flavors meld while you prep the sandwiches.
TIPLet the slaw sit for at least 10 minutes — it softens slightly and the flavors deepen. - prep
Butter the bread.
Lay out all 8 slices of rye bread. Spread one side of each slice generously with the softened butter, going all the way to the edges.
- assemble
Assemble the sandwiches.
1.Place 4 slices of bread, buttered side down, on a clean work surface.2.On each slice, layer 2 slices of Swiss cheese, followed by an even layer of sliced turkey (about 100g per sandwich).3.Top the turkey with a generous heap of the prepared coleslaw, letting any excess dressing drip off first.4.Crown each with the remaining cheese slices and close with the top slice of rye, buttered side facing up.TIPDon't over-pile the slaw or the sandwich will slide apart when grilling. - fry · ~8 min
Grill the sandwiches to golden perfection.
1.Heat a cast iron skillet or heavy-bottomed pan over medium heat. Lightly brush with oil if needed.2.Place the assembled sandwiches in the pan, working in batches if necessary.3.Cook for 3 to 4 minutes on the first side, until the bottom is deep golden brown and the cheese begins to melt.4.Carefully flip with a wide spatula and grill the second side for another 3 to 4 minutes until crispy and the cheese is fully melted.5.Press down gently with the spatula during cooking to help the sandwich hold together and crisp evenly.TIPMedium-low heat is your friend — it melts the cheese fully without burning the rye bread. - serve
Slice, plate, and serve hot.
Transfer the grilled sandwiches to a cutting board. Slice in half on the diagonal with a sharp knife. Serve immediately with a pickle spear or potato chips on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the coleslaw sit for at least 10 minutes so the cabbage softens and the flavors meld.
- 2Spread butter all the way to the edges of the bread for an even, crispy golden crust.
- 3Use medium-low heat to melt the cheese fully without burning the rye bread.
- 4Don't over-pile the slaw, or the sandwich will slide apart when you flip it.
- 5Press down gently with a spatula while grilling to help the sandwich hold together.
- 6Assemble sandwiches just before grilling to keep the bread from getting soggy.
- 7For extra flavor, toast the rye bread on one side before assembling the sandwich.
Adapt it for your goals.
Vegetarian
Swap the turkey for thick slices of roasted portobello mushrooms or smoked tempeh — the earthy savory flavor pairs beautifully with the Swiss and slaw.
low carbLow-carb
Replace rye bread with two large lettuce leaves or use low-carb keto-friendly bread for a lighter sandwich without the crunch sacrifice.
spicySpicy
Add a thin layer of whole-grain mustard or a dash of hot sauce to the slaw for a subtle kick that cuts through the richness.
Why this is on our healthy list.
Lean Protein Source
Turkey breast is a lean meat, providing high-quality protein with less saturated fat than corned beef or pastrami.
Vitamin-Rich Slaw
Cabbage and carrot offer vitamins C and K, plus fiber for digestive health, all in a crunchy, low-calorie package.
Calcium from Swiss Cheese
Swiss cheese contributes calcium for bone health, along with a mild nutty flavor that pairs well with turkey.
Frequently asked questions
Yes, you can prepare the coleslaw up to 1 day in advance. Store it in an airtight container in the fridge, and drain excess liquid before assembling to keep the bread crisp.
