Rachel Sandwich

Why You’ll Love This Recipe

• A lighter, yet satisfying alternative to the traditional Reuben.
• Combines creamy, tangy, and savory flavors in each bite.
• Quick to make and perfect for using up leftover turkey or deli meats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Slices of rye bread (marble rye or pumpernickel optional)
• Thinly sliced turkey breast or pastrami
• Swiss cheese slices
• Creamy coleslaw (drained if very moist)
• Russian or Thousand Island dressing
• Butter (for grilling the bread)

Directions

1. Butter the outside of each slice of bread.
2. Spread dressing evenly on the inside of the bread slices.
3. Layer turkey (or pastrami) and Swiss cheese on one slice.
4. Add a layer of coleslaw atop the cheese.
5. Top with the second slice of bread, dressing side in.
6. Grill or pan-fry the sandwich in a skillet over medium-low heat, pressing gently, until the bread is golden brown and the cheese is melted, flipping to toast both sides.

Servings and timing

Makes about 4 sandwiches.
Prep time: ~10 minutes.
Cook time: ~10 minutes.

Variations

• Substitute pastrami for turkey for a deeper flavor.
• Use pumpernickel, sourdough, or whole grain bread instead of rye.
• Try a lighter vinegar-based coleslaw to reduce creaminess and add tang.
• Swap in Gruyère or provolone cheese for a flavor twist.
• Experiment with French dressing or even a smoky barbecue sauce in place of the traditional dressing.

Storage/Reheating

Store any leftover sandwiches wrapped in foil or plastic wrap in the fridge—best consumed within a day.
Reheat gently on a skillet or in a low-heat oven to refresh the crisp bread and melted cheese.

FAQs

1. Can I use only turkey or only pastrami?

Yes—both work well. Turkey gives a lighter taste, while pastrami offers a richer, smoky flavor.

2. Is it necessary to drain the coleslaw?

Yes—especially if it’s very moist. Draining helps prevent the sandwich from becoming soggy.

3. Can I skip the grilling step?

You can enjoy this ungrilled, cold as a deli sandwich, but grilling adds warmth, texture, and melts the cheese beautifully.

4. What’s the best bread to use?

Marble rye is classic, but any sturdy sliced bread—pumpernickel, sourdough, whole grain—works nicely.

5. Can I make this ahead of time?

You can prep the coleslaw, dressing, and meat plates in advance, but assemble and grill just before serving for best texture.

6. Are there healthier options?

Yes—for a lighter version, use lean turkey, vinegar-based slaw, whole grain bread, and low-fat dressing.

7. Does this sandwich pair well with sides?

Absolutely—potato chips, pickles, or a simple salad are all great accompaniments, especially for a deli-style meal.

8. Can I add extra ingredients?

Sure—try sliced pickles, onions, or a hint of hot sauce to personalize your sandwich.

9. How do I reheat without losing crispness?

Use a skillet or toaster oven rather than a microwave to ensure the bread stays crisp while the cheese melts.

10. Why is it called a “Rachel Sandwich”?

Its exact naming origin isn’t clear, though it’s known as a variation of the Reuben, possibly named after an old song pairing “Reuben and Rachel.”

Conclusion

The Rachel Sandwich offers a flavorful twist on the beloved Reuben—lighter, just as satisfying, and endlessly customizable. Whether made with leftover turkey or deli meats, this grilled sandwich brings creamy, savory, and crunchy textures together in a comforting, delicious package.

Rachel Sandwich

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A warm, grilled deli sandwich featuring lean turkey or pastrami, Swiss cheese, creamy coleslaw, and tangy dressing on rye bread, offering a lighter twist on the classic Reuben.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sandwiches
• Category: Sandwich
• Method: Grilling
• Cuisine: American
• Diet: Halal

Ingredients

1. 8 slices rye bread (marble rye or pumpernickel optional)
2. 12 oz thinly sliced turkey breast or pastrami
3. 8 slices Swiss cheese
4. 1 1/2 cups creamy coleslaw, drained if moist
5. 1/2 cup Russian or Thousand Island dressing
6. 2 tbsp butter, softened (for grilling)

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Instructions

Butter the outside of each bread slice.

1. Spread dressing evenly on the inside of each slice.
2. Layer turkey or pastrami and Swiss cheese on half of the bread slices.
3. Add a layer of drained coleslaw over the cheese.
4. Top with the remaining bread slices, dressing side in.
5. Grill in a skillet over medium-low heat, pressing gently, until bread is golden and cheese is melted, flipping to toast both sides evenly.

Notes

1. Drain coleslaw well to prevent sogginess.
2. For a richer flavor, use pastrami instead of turkey.
3. Best served immediately after grilling for crisp texture and melted cheese.
4. Use a cast-iron skillet or panini press for even browning.

Nutrition

• Serving Size: 1 sandwich
• Calories: 540
• Sugar: 6g
• Sodium: 1240mg
• Fat: 27g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 90mg