The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (2024)

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The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (1)

A twist on the classic Reuben sandwich with roast turkey, creamy coleslaw or sauerkraut, tangy russian dressing and swiss cheese in rye that is grilled until golden brown and the cheese has melted.

I made a ton of food over the holidays and of course that means there were a lot of leftovers. One leftover I am always happy to have is some leftover roast turkey as I can’t get enough of those roast turkey sandwiches . Over this last weekend I got the chance to dig into the last of my roast turkey leftovers and this time I used them to make some Rachel sandwiches which are a variation on the Reuben sandwich . There are several different versions of the Rachel including replacing the corned beef with turkey or pastrami and the sauerkraut is sometimes replaced with coleslaw. I could not really decide which version sounded the best so I tried both a turkey with sauerkraut version and turkey with coleslaw version. Since coleslaw is already in a dressing I saw no need for there to be two so I also tried a version where I replaced the coleslaws dressing with the Russian dressing for a turkey and Russian slaw Rachel.

The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (2)
Feel free to use either light or dark rye bread.

The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (3)
Tip: With the sauerkraut or coleslaw in the sandwich along with the dressing, these sandwiches can get a little wet and you really don’t want you sandwich falling apart before you finish it. Luckily there are a few things that you can do to fix this problem starting with lightly toasting the bread first. If you are using sauerkraut, you can squeeze it well to remove any excess moisture and you can then saute it for a few minutes to remove the rest.

The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (4)

The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (5)

The Rachel Sandwich (aka Roast Turkey Reuben Sandwich)

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1

A twist on the classic Reuben sandwich with roast turkey, creamy coleslaw or sauerkraut, tangy russian dressing and swiss cheese in rye that is grilled until golden brown and the cheese has melted.

ingredients
  • 1 tablespoon butter, room temperature
  • 2 slices rye, lightly toasted
  • 1/2 cup swiss cheese, shredded and at room temperature
  • 1-2 slices roast turkey, warm
  • 1/4 cup coleslaw or sauerkraut, squeezed, drained and coarsely chopped
  • 1 tablespoon russian dressing or thousand islands dressing
directions
  1. Heat a non-stick pan over medium heat.
  2. Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with the turkey, coleslaw or sauerkraut, dressing, the remaining cheese and finally the other slice of bread.
  3. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (6)

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Reader Interactions

Comments

  1. The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (7)Jennifer says

    Mmmm! This looks just as yummy as the turkey burger I just ate!

    turkey was by far one of the hardest things to give up when i went vegetarian! now its back in my life and oh so yummy!

    xoXOxo
    Jenn @ Peas & Crayons

    Reply

  6. The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (12)polwig says

    There is nothing better in the world then a simple yet amazing sandwitch.. this makes me want to cook up entire thanksgiving meal so I can have some left over turkey

    Reply

  20. The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (26)Helene says

    Thanks for the homemade recipe of the Russian dressing, I'll have to try. It's nice that you are using rye bread in this recipe. Looks appealing and delicious.

    Reply

  27. The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (33)Tracy says

    I was soooo ready to read through your recipe then immediately ask how do I keep mine from becoming soggy. You beat me to it! Toasting the bread, check! I squeezed the sauerkraut really good last time but it still got soggy. This time, the extra quick fry in the pan made all the difference in the world! Thanks for always have the insight I desperately need to make the recipe work Ü

    Reply

  28. The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (34)Billy says

    Wow this rueben seems so interesting! Thank you so much for sharing. Can’t wait to make it at home. Love sauerkraut and turkey!

    Reply

Trackbacks

  1. […] With the Georgia Reuben, we take a break from the usual Reuben sandwich. It is served with grilled Rye bread and Russian dressing and is topped with roasted turkey, Swiss cheese, coleslaw, and Russian dressing. Despite the fact that the sandwich is named after the southern states, it is a popular sandwich in Michigan. Other sandwich options include a Grouper Reuben or Rachel sandwich. […]

    Reply

  2. […] you were to take the sauerkraut out of a Reuben sandwich, you would be left with a Rachel sandwich. This sandwich is very similar to a Reuben, but instead of sauerkraut, it has […]

    Reply

Leave a Reply

As an enthusiast and culinary expert, let me delve into the intricacies of the article discussing a delightful twist on the classic Reuben sandwich—The Rachel Sandwich, featuring roast turkey, creamy coleslaw or sauerkraut, tangy Russian dressing, and Swiss cheese on grilled rye bread.

1. The Rachel Sandwich Concept: The Rachel is a variation of the Reuben sandwich, traditionally made with corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread. In this version, the author introduces a twist by using roast turkey instead of corned beef and offering variations with both sauerkraut and coleslaw.

2. The Ingredients:

  • Rye Bread: The choice of bread is crucial, and the author recommends using either light or dark rye bread.
  • Roast Turkey: Leftover roast turkey is the star ingredient, providing a succulent and flavorful twist to the sandwich.
  • Swiss Cheese: Shredded Swiss cheese adds a rich and melty texture to the sandwich.
  • Coleslaw or Sauerkraut: The author experiments with two versions, one with coleslaw and the other with sauerkraut, allowing for a variety of flavors and textures.
  • Russian Dressing: The tangy Russian dressing plays a key role in enhancing the overall taste of the sandwich.

3. Cooking Instructions:

  • Toasting the Bread: Lightly toasting the bread is a pro tip to prevent the sandwich from becoming too wet due to the inclusion of sauerkraut or coleslaw.
  • Assembling and Grilling: The sandwich is assembled with buttered, cheese-covered bread slices enclosing layers of turkey, coleslaw or sauerkraut, and Russian dressing. It's then grilled until golden brown and the cheese has melted.

4. Tips for Avoiding Sogginess: The author provides valuable tips for preventing the sandwich from getting too wet, such as squeezing excess moisture from sauerkraut and lightly toasting the bread.

5. Additional Recipe Ideas: The article concludes with a list of related sandwich recipes, showcasing the author's versatility and creativity in the kitchen, including a Kimchi Rachel, Roast Turkey Cuban Sandwich, and various grilled cheese sandwiches.

6. Reader Interactions: The comments section reveals positive feedback from readers who appreciate the recipe, share personal experiences, and express enthusiasm for trying the sandwich. This interaction reinforces the appeal and success of the recipe.

In summary, the Rachel Sandwich presented in the article showcases a creative and delicious twist on a classic, incorporating leftover roast turkey and offering variations to cater to different tastes. The author's expertise is evident in the thoughtful selection of ingredients, cooking techniques, and the overall appeal of the recipe.

The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) (2024)
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