The Rachel sandwich is a delicious spin on the classic Reuben, except made with turkey and coleslaw. Sure to be a new favorite toasted sandwich recipe!
When Thanksgiving ends and your fridge is full of leftover turkey, then you may want to come up with some creative recipes (like this turkey and dumplings) so that you’re not eating the same boring plate of leftovers on repeat. That’s where this fantastic turkey Rachel Sandwich comes in!
Not quite a Reuben, but just as delicious, this griddle or skillet sandwich recipe is stuffed full of thinly sliced turkey, Swiss cheese, tangy coleslaw, and creamy sweet Thousand Island dressing. Quick to whip up and even quicker to polish off a whole sandwich – even for my health-conscious wife!
The Rachel vs The Reuben
The Rachel Sandwich is very similar to the classic Reuben in that they both have Swiss cheese and Thousand Island dressing, and both griddled sandwiches are served on toasted rye bread. However, the Turkey Rachel swaps out the traditional corned beef or pastrami for turkey, and it replaces sauerkraut with a tangy coleslaw.
Because of the pronounced flavors of the Thousand Island and Swiss cheese, these two deli-style sandwiches have similar tastes. But with milder ingredients like turkey and coleslaw, versus the more pungent sauerkraut and corned beef, the Rachel has an overall lighter flavor.
But it’s safe to say that if you love a Reuben sandwich, or even this Reuben in a Bowl, then you’ll also love the Rachel.
Rachel Sandwich Video
Ingredients for a Rachel Sandwich
- turkey – You can use deli-sliced turkey or leftover turkey breast sliced thin. This easy sandwich recipe is one of our favorite ways to eat leftover Thanksgiving turkey!
- Swiss cheese
- Thousand Island dressing – You can make your own homemade dressing like we did, or grab your favorite store-bought variety.
- coleslaw – This is super easy to make yourself with bagged coleslaw mix and a homemade slaw dressing, and it’s less expensive than buying the pre-mixed jar of coleslaw dressing.
- rye bread – Rye bread is traditional, but if you’re not a fan, then you can substitute your favorite sandwich bread like sourdough or white bread.
- butter – Essential for getting that irresistible buttery, toasted bread!
How to Make the Best Turkey Rachel Sandwich
- Make the coleslaw and homemade Thousand Island dressing and coleslaw – Make these ingredients first so that the flavors have time to marry in the refrigerator. You can even make the slaw and dressing a few hours ahead of time if you wish.
- Heat up the turkey slices – Simply heat the cold turkey slices in the skillet, on the griddle, or covered with a damp paper towel in the microwave to knock off the chill. Since the turkey slices are in the center of the sandwich, it’s more difficult to get them warmed before the bread gets too toasty.
- Assemble the Rachel Sandwich – Spread a layer of Thousand Island dressing on the rye bread, add Swiss cheese slices, spoon on some coleslaw, and then lay on the sliced turkey. Build the sandwich completely before toasting.
- Toast and serve – Add a small bit of butter to the griddle or skillet, and place the Rachel sandwich on the hot surface. Toast on the first side until the bread is golden brown, and then use a spatula to carefully flip the sandwich to the second side. Continue to toast until both sides of the sandwich are evenly golden and the cheese is melted.
Recipe Tips:
- Don’t overdress your coleslaw – As the slaw sits, the moisture will pull out from the cabbage and other vegetables, making your coleslaw juicier and more runny. When mixing it, don’t add too much mayo or vinegar, even if it seems dry at first – trust me!
- Toast your sandwich in a bit of butter – That’s the secret to the perfect, rich and crispy toasted bread!
- Experiment with your coleslaw – I love adding thinly sliced apples to the slaw for sweetness or a hint of diced jalapeno for spice. Feel free to experiment with your homemade coleslaw to make this sandwich even more delicious!
- Use a slotted spoon for the coleslaw – That way your sandwich doesn’t get too soggy!
- Use a melting dome if needed – If you find that the sandwich bread is getting dark too quickly and the cheese is taking longer to melt, place a melting dome or the lid of the skillet on top to trap in steam and speed up the process.
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The Rachel Sandwich
Ingredients
- 1-1½ lb thin sliced turkey *You can use leftover turkey breast or deli-sliced turkey
- 8 slices Swiss cheese
- 8 slices rye bread
- 3 tablespoons butter
For the Coleslaw:
- ¼ onion thinly sliced
- ½ small apple peeled and thinly sliced
- 14-16 oz package coleslaw mix
- ⅓ cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
- ¼ cup mayo
- salt and pepper to taste
For the Thousand Island Dressing:
- ½ cup mayonnaise
- 2 tablespoons minced onion
- 1 tablespoon ketchup
- 1 tablespoon sweet relish
- 1 tablespoon white vinegar
- ½ tablespoon sugar
- 1½ teaspoon black pepper
- ⅛ teaspoon salt
Instructions
- Make the Thousand Island dressing. Combine all dressing ingredients in a medium bowl. Mix well and refrigerate until ready to use.
- Make the coleslaw. Add the sliced apples and onions, apple cider vinegar, sugar, and celery seed to a large bowl. Mix well. Fold in the bagged coleslaw. Fold in the mayonnaise until well combined. Add salt and pepper to taste. Refrigerate coleslaw until ready to use.
- Heat griddle or large skillet to medium-low heat.
- Heat the turkey slices on the griddle or in a skillet just until warmed through. *Do not overheat the turkey because it will dry out.
- Assemble the Rachel sandwiches. Lay out 8 slices of rye bread. Spread a thin layer of Thousand Island dressing on all bread slices. Place one slice of Swiss cheese on top of the dressing on all bread slices. On 4 of the bread slices, spoon on about ½ cup of coleslaw, using a slotted spoon if necessary to drain the slaw. Top the coleslaw with sliced turkey. Place the 4 bread slices with the dressing and cheese on top of the turkey to make 4 Rachel sandwiches.
- Add about 1-2 tablespoons of butter to the heated griddle or skillet, moving it around as it melts. Carefully place the sandwiches in the melted butter, and cook on the first side until golden brown and toasted. Then, add another 1-2 tablespoons of butter to melt, and carefully flip the sandwiches to the second side. Continue to cook until golden brown. *If needed, use a melting dome or the skillet lid to help the cheese melt.
- Remove from the griddle or skillet. Slice in half diagonally and serve immediately.
Video
Notes
- Leftover coleslaw and Thousand Island – You will have leftover slaw and dressing. These can be stored in an airtight container in the refrigerator for up to 7 days.
- Don’t overdress your coleslaw – As the slaw sits, the moisture will pull out from the cabbage and other vegetables, making your coleslaw juicier and more runny. When mixing it, don’t add too much mayo or vinegar, even if it seems dry at first – trust me!
- Use a slotted spoon for the coleslaw – That way your sandwich doesn’t get too soggy!
- Use a melting dome if needed – If you find that the sandwich bread is getting dark too quickly and the cheese is taking longer to melt, place a melting dome or the lid of the skillet on top to trap in steam and speed up the process.
- Thousand Island sweetness – I don’t like my Thousand Island dressing to be too sweet. You can add more sugar or ketchup if needed.
A great way to use leftover turkey. An A+, and must try, recipe! Thanks for sharing!
th8s sandwich looks incredibly delicious i am going to try to make it