rachel sandwich

Rachel Sandwich

Rye Bread

Tablespoons Butter

Slices Swiss Cheese

Pound Sliced Turkey

Russian Dressing

Creamy Coleslaw (recipe below)

Coleslaw Mix

Mayonnaise

Dijon Mustard

Apple Cider Vinegar

Black Pepper

Salt

Sugar

Mix together the coleslaw ingredients together and refrigerate until ready to use.

Preheat the Blackstone Grill over medium high heat (approximately 350 degrees Fahrenheit).

Spread the turkey out on the grill.  Cook for a few minutes until the turkey is golden brown and crisp (2-3 minutes).  Flip and cook the other side of the turkey as well.

Butter one side of each of the pieces of bread with the butter.

Spread some of the thousand Russian dressing on half of the bread slices on the opposite side of the butter.

Place all the bread (butter side down) on the grill and place a slice of cheese on each slice of bread.  Cook for a few minutes to brown the bread and melt the cheese slightly. Watch closely so it does not burn.

Spoon the coleslaw evenly on half of the bread slices.

Divide the turkey evenly into 4 sections and place each one on the bread with the coleslaw and top with the remaining bread slices.

Remove the grill. Cut in half and then the sandwiches are ready to serve and enjoy!

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!

The Rachel Sandwich

turkey turkey breast

Swiss cheese

rye bread

butter

onion (thinly sliced)

apple

14-16 oz package coleslaw mix

apple cider vinegar

sugar

celery seed

mayo

salt and pepper

mayonnaise

onion

ketchup

sweet relish

white vinegar

black pepper

salt

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.

https://www.youtube.com/watch?v=5mXNvoKWa20

Our favorite sandwich to make with leftover turkey is this Rachel Sandwich (like a Reuben).  Recipe HERE: https://theflattopking.com/rachel-sandwich/

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