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The Rachel Sandwich (aka Roast Turkey Reuben Sandwich)

[heart_this] · Mar 31, 2012 · 31 Comments

The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) with Coleslaw

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) with Coleslaw
Feel free to use either light or dark rye bread.

The Rachel Sandwich (aka Roast Turkey Reuben Sandwich) with Sauerkraut
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) with Sauerkraut

The Rachel Sandwich (aka Roast Turkey Reuben Sandwich)

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.
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Reader Interactions

Comments

  1. Jennifer says

    January 5, 2011 at 12:56 am

    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
  2. vanillasugar says

    January 5, 2011 at 1:16 am

    i'm all over that dressing. i could use that for everything. did you ever make a pastrami or rueben hash?

    Reply
  3. anniebakes says

    January 5, 2011 at 1:32 am

    oh, kevin, my mouth is watering! this is a must try for me, thanks for sharing, anne

    Reply
  4. Anonymous says

    January 5, 2011 at 1:52 am

    Reubens are quite possibly my favorite type of deli sandwich but sometimes I feel they're too heavy. A Rachel sounds like the perfect substitute!

    Reply
  5. Amy @ What Jew Wanna Eat says

    January 5, 2011 at 3:06 am

    What a fabulous sandwich! I am on a sandwich kick and will definitely try this sucker.

    Reply
  6. polwig says

    January 5, 2011 at 3:11 am

    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
  7. Cubicle says

    January 5, 2011 at 3:27 am

    I love that sandwich and haven't had it in forever! Thanks for sharing!

    http://www.cubicle.com

    Reply
  8. Kelly says

    January 5, 2011 at 3:36 am

    I agree that toasted bread is key. It also makes the bread more flavorful IMO.

    Reply
  9. Kelly says

    January 5, 2011 at 3:37 am

    I agree that toasted bread is key. It also makes the bread more flavorful IMO.

    Reply
  10. The Food Hound says

    January 5, 2011 at 4:07 am

    I love Rachels, almost as much as Reubens– and that's saying something! Looks soooo delicious!

    Reply
  11. Rosa's Yummy Yums says

    January 5, 2011 at 6:55 am

    A marvelous Turkey Reuben! I love the idea. Perfect for using leftovers.

    Cheers,

    Rosa

    Reply
  12. ~ Lyndsay The Kitchen Witch says

    January 5, 2011 at 7:10 am

    This is timely. My husband got me Rachel Ray's latest cookbook for Christmas and just tonight I was thinking about trying one of her "sammies."

    Your photo just sold me 🙂

    Reply
  13. Fuat Gencal says

    January 5, 2011 at 7:14 am

    Çok leziz ve iştah açıcı görünüyor. Ellerinize, emeğinize sağlık.

    Saygılar.

    Reply
  14. jose manuel says

    January 5, 2011 at 8:37 am

    Que maravilla de sandwich, que lujo.

    Saludos y felices reyes

    Reply
  15. Les rêves d'une boulangère (Brittany) says

    January 5, 2011 at 9:20 am

    That looks creamy and satisfying!

    Reply
  16. Distilled says

    January 5, 2011 at 9:56 am

    Yum.

    Reply
  17. Renata says

    January 5, 2011 at 11:40 am

    mmmm….delicious use of the leftovers! I could have one right now!

    Reply
  18. Jessiker says

    January 5, 2011 at 1:47 pm

    why does everything you make look so yummy……….!!?!?

    Reply
  19. Betty Ray says

    January 5, 2011 at 2:44 pm

    Reubens are my absolute favorite. Thanks for posting this alternative. I will have to try it.

    Reply
  20. Helene says

    January 5, 2011 at 3:17 pm

    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
  21. We Are Not Martha says

    January 5, 2011 at 5:14 pm

    Yum! My fiance has been begging me to make Reubens, but now I might have to make a Rachel instead 🙂 Looks fabulous!

    Sues

    Reply
  22. Kitchen Roadie says

    January 5, 2011 at 10:00 pm

    A sandwich that's toasted on the outside and gooey on the inside is a sandwich I want to eat!!! I'll have to give this a try!

    Reply
  23. Jennifurla says

    January 5, 2011 at 10:54 pm

    This looks delish, have never had a sanwich like this. Will try soon.

    Reply
  24. MaryBeth says

    January 6, 2011 at 1:18 am

    Fabulous sammie Kevin…nothing better than a good turkey sammie, looks great!

    Reply
  25. Chung-Ah | Damn Delicious says

    April 2, 2012 at 7:27 am

    Wow, what an innovative way to use up leftover roasted turkey!

    Reply
  26. Sandra Batista says

    April 3, 2012 at 10:05 am

    Já nem sei qual escolher, eheh…cada uma melhor que a outra 😉
    Beijinho

    Reply
  27. Tracy says

    July 18, 2018 at 8:34 pm

    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. Billy says

    October 29, 2018 at 4:15 pm

    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
  29. Elle says

    March 17, 2022 at 11:32 am

    Need to figure out how to make this into a DIP!

    Reply

Trackbacks

  1. A Georgia Reuben: The Ultimate Sandwich For Corned Beef Lovers – Tillyscheesesteaks says:
    November 15, 2022 at 9:02 pm

    […] 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. The Best Kraut For A Reuben Sandwich – Tillyscheesesteaks says:
    November 15, 2022 at 9:18 pm

    […] 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

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