The Rachel Sandwich
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!
Servings: 4 sandwiches
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.