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.
Feel free to use either light or dark rye bread.
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)
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.
- 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
- Heat a non-stick pan over medium heat.
- 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.
- Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
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