The Rachel Sandwich: A Turkey & Slaw Twist on a Classic
If you love a Reuben, you’ll adore the Rachel. This warm and melty sandwich swaps the corned beef for lean sliced turkey and skips the sauerkraut in favor of creamy, crunchy coleslaw. It’s simple, satisfying, and perfect for brunch, lunch, or a quick dinner.
Ingredients
Ingredient Amount
Rye bread (or bread of choice) 8 slices
Swiss cheese 8 slices
Sliced turkey 1 lb or more
Creamy coleslaw 1 cup
Butter, unsalted 3 Tbsp
For the Homemade Thousand Island Dressing:
Ingredient Amount
Mayonnaise ½ cup
Ketchup 2 Tbsp
Pickle relish 2 Tbsp
Grated onion 2 Tbsp
Salt & paprika To taste
Instructions
1. Prepare the Bread & Cheese
Lay out the 8 slices of rye bread. Place one slice of Swiss cheese on each.
2. Make the Dressing
In a small bowl, mix together mayonnaise, ketchup, pickle relish, grated onion, salt, and paprika until smooth and creamy.
3. Assemble the Sandwiches
