Lunch
Rachel Sandwich (Turkey Reuben)
About this dish
The Rachel sandwich is a delightful twist on the classic Reuben, swapping corned beef for tender turkey and sometimes substituting sauerkraut with coleslaw for a lighter crunch. This grilled masterpiece layers smoked turkey, Swiss cheese, and tangy Russian dressing between slices of rye bread, then griddled to golden perfection.
Born in America's delis, it's a satisfying, crowd-pleasing lunch that combines hearty flavors with a touch of nostalgia.
Ingredients
UK and US measurements are both included for every recipe.
Rye bread slices
grain4 slices
Smoked turkey breast
protein200 g
Imperial measurement: 7 oz
Swiss cheese slices
dairy4 slices
Coleslaw
vegetable120 ml
Imperial measurement: 1/2 cup
Russian dressing
seasoning60 ml
Imperial measurement: 1/4 cup
Butter, softened
fat30 g
Imperial measurement: 2 tablespoons
Method
Prepare the bread
2 minutesLay the rye bread slices on a work surface. Spread Russian dressing evenly on one side of each slice.
Assemble the sandwiches
3 minutesOn two slices of bread (dressing side up), layer half the turkey, then two slices of Swiss cheese, and top with coleslaw. Place the remaining bread slices on top (dressing side down).
Butter the outsides
1 minuteSpread softened butter on the outside of each sandwich (top and bottom).
Griddle the sandwiches
8 minutesHeat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook until golden brown and crispy, about 3-4 minutes per side. Press gently with a spatula while cooking. The cheese should be melted and the bread toasted.
Serve
1 minuteRemove from skillet, let rest for a minute, then slice diagonally and serve hot.
Equipment
- [object Object]
Nutrition facts
Tips
- For extra flavor, use a combination of creamy coleslaw and a tangy homemade or high-quality Russian dressing.
- If you prefer a classic Reuben tang, substitute the coleslaw with sauerkraut—it's a delicious variation.
- Press the sandwich gently with a spatula while grilling to ensure even browning and melting.
- Let the sandwich rest for a minute after cooking to allow the cheese to set slightly before slicing.
Serving suggestions
- Serve with a dill pickle spear and a side of potato chips or a simple green salad.
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Recipe by
Hannah Parker
Specialises in American cuisineHannah makes apple pie with a lattice crust. She won a county fair ribbon at age 12.
Describe yourself in three words: Wholesome, lattice queen, apple-y.