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Rachel Sandwich: A Savory Twist on the Classic Reuben
If you love the iconic Reuben sandwich, then the Rachel Sandwich is the perfect alternative with a flavorful twist. While the Reuben is a beloved deli classic, the Rachel replaces one key ingredient—corned beef—with tender turkey, giving it a lighter, yet equally satisfying, flavor profile. Paired with creamy coleslaw, melty Swiss cheese, and tangy Russian dressing, the Rachel sandwich is a delicious and refreshing take on a classic comfort food.
Whether you’re craving a hearty lunch or a crowd-pleasing dinner, the Rachel sandwich is easy to make and packs a punch of flavors that everyone will enjoy. Let’s dive into how to prepare this tasty sandwich.
Ingredients:
- 2 slices rye bread (or your preferred bread, such as whole wheat or sourdough)
- 1/2 lb thinly sliced turkey breast (smoked turkey is a great option)
- 2 slices Swiss cheese
- 1/2 cup coleslaw (store-bought or homemade)
- 2 tablespoons Russian dressing (or Thousand Island dressing)
- 1 tablespoon butter (or olive oil for a lighter version)
- Salt and pepper to taste
Instructions:
1. Prepare the Bread:
Start by laying out your slices of rye bread on a clean surface. For the ultimate sandwich, opt for a good-quality rye, preferably with caraway seeds for extra flavor. Lightly butter one side of each slice to ensure a golden, crispy exterior when grilled.
2. Layer the Ingredients:
On the unbuttered side of one slice of bread, spread a generous amount of Russian dressing. This tangy dressing acts as the glue that holds the sandwich together while adding a creamy, slightly tangy flavor.
Next, layer on the thinly sliced turkey. Smoked turkey works wonderfully if you like a bit of extra flavor, but classic roasted turkey breast is just as delicious. Add two slices of Swiss cheese on top of the turkey. The Swiss cheese provides a mild, nutty flavor that complements the richness of the coleslaw and dressing.
3. Add the Coleslaw:
On the other slice of bread, spread the coleslaw. The crunchy, tangy coleslaw adds both texture and a bit of brightness to the sandwich. If you’re using store-bought coleslaw, look for one with a good balance of creaminess and tang. Alternatively, you can make your own coleslaw at home with shredded cabbage, carrots, and a light dressing (see below for a simple recipe).
4. Assemble the Sandwich:
Once the coleslaw is in place, carefully put the two halves of the sandwich together, with the buttered sides facing out. Press the sandwich down lightly to help it hold together during grilling.
5. Grill the Sandwich:
Heat a skillet or griddle over medium heat. Once the pan is hot, place the sandwich in the pan and cook for about 3-4 minutes on each side, or until the bread is golden brown and crispy, and the cheese is melted. Press down gently with a spatula to ensure the sandwich cooks evenly and achieves that perfect crispy texture.
If you want extra crispness, you can cover the pan with a lid for the last minute of cooking to help the cheese melt while keeping the bread perfectly toasted.
6. Serve and Enjoy:
Once the Rachel sandwich is golden and crispy, remove it from the pan and cut it in half. Serve immediately with your favorite side dish, such as chips, a pickle spear, or a light salad. The sandwich is delicious on its own but pairs wonderfully with a tangy pickle to cut through the richness.
Homemade Coleslaw Recipe (Optional):
If you prefer to make your own coleslaw for this sandwich, here’s a quick and easy recipe:
Ingredients:
- 2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
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