The Rachel (Turkey Reuben Variation)
Sliced turkey, melted Swiss, and tangy coleslaw grilled between rye until golden and crisp.
Dietary
Nut free
Allergens
Dairy, Wheat, Soy
The Rachel swaps corned beef and sauerkraut for roast turkey and crunchy coleslaw, giving this deli classic a lighter, tangier twist. Russian dressing and melted Swiss hold everything together between buttery grilled rye, making it a satisfying lunch or casual dinner sandwich. Pair it with a pickle spear and kettle chips for a classic deli-style plate.
Ingredients
- 8 slices rye bread
- 4 tablespoons unsalted butter, softened
- 1/2 cup Russian dressing
- 1 pound sliced deli turkey breast
- 8 slices Swiss cheese
- 1 cup coleslaw, well-drained
Method
-
Lay out the 8 slices of rye bread on a clean work surface and spread one side of each slice evenly with softened butter.
-
Flip 4 slices butter-side down and spread the plain side with Russian dressing.
-
Layer each dressed slice with turkey breast, 2 slices Swiss cheese, and a quarter of the coleslaw, then top with the remaining bread slices, butter-side up.
-
Heat a 9-inch skillet or griddle over medium heat.
-
Place sandwiches in the skillet and cook until the bottom is golden brown and crisp, 3 to 4 minutes.
-
Flip the sandwiches and cook until the second side is golden and the cheese is fully melted, 3 to 4 minutes more.
-
Transfer sandwiches to a cutting board, slice in half on the diagonal, and serve warm.
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The Rachel (Turkey Reuben Variation)
The Rachel swaps corned beef and sauerkraut for roast turkey and crunchy coleslaw, giving this deli classic a lighter, tangier twist. Russian dressing and melted Swiss hold everything together between buttery grilled rye, making it a satisfying lunch or casual dinner sandwich. Pair it with a pickle spear and kettle chips for a classic deli-style plate.
20 min 4 servings 620 cal
Ingredients
- 8 slices rye bread
- 4 tablespoons unsalted butter, softened
- 1/2 cup Russian dressing
- 1 pound sliced deli turkey breast
- 8 slices Swiss cheese
- 1 cup coleslaw, well-drained
Method
- 1
Lay out the 8 slices of rye bread on a clean work surface and spread one side of each slice evenly with softened butter.
- 2
Flip 4 slices butter-side down and spread the plain side with Russian dressing.
- 3
Layer each dressed slice with turkey breast, 2 slices Swiss cheese, and a quarter of the coleslaw, then top with the remaining bread slices, butter-side up.
- 4
Heat a 9-inch skillet or griddle over medium heat.
- 5
Place sandwiches in the skillet and cook until the bottom is golden brown and crisp, 3 to 4 minutes.
- 6
Flip the sandwiches and cook until the second side is golden and the cheese is fully melted, 3 to 4 minutes more.
- 7
Transfer sandwiches to a cutting board, slice in half on the diagonal, and serve warm.
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