[heart_this] · · 31 Comments
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.
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)
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
- 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.
Similar Recipes:
Reuben Sandwich
The Kimchi Rachel Sandwich (aka Roast Turkey Reuben Sandwich with Kimchi)
Roast Turkey Cuban Sandwich
Grilled Turkey and Brie Sandwich with Cranberry Chutney
Turkey Sandwich with Cranberry Sauce
Kimchi Reuben Sandwich
Roast Turkey Sandwich with Artichoke Tapenade, Caramelized Onions and Roasted Red Peppers
Cuban Grilled Cheese Sandwich
Roast Turkey Cobb Sandwich
Turkey, Cranberry, Brie and Pear Sandwiches with Avocado and Bacon
Cranberry and Brie Turkey Grilled Cheese with Avocado and Bacon
Cranberry and Brie Turkey Quesadillas with Avocado and Candied Jalapenos
More Amazing Grilled Cheese Sandwiches
Get ALL 17 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!
Reader Interactions
Comments
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 & CrayonsReply
- vanillasugar says
i'm all over that dressing. i could use that for everything. did you ever make a pastrami or rueben hash?
Reply
- anniebakes says
oh, kevin, my mouth is watering! this is a must try for me, thanks for sharing, anne
Reply
- Anonymous says
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
What a fabulous sandwich! I am on a sandwich kick and will definitely try this sucker.
Reply
- 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
- Cubicle says
I love that sandwich and haven't had it in forever! Thanks for sharing!
Reply
- Kelly says
I agree that toasted bread is key. It also makes the bread more flavorful IMO.
Reply
- Kelly says
I agree that toasted bread is key. It also makes the bread more flavorful IMO.
Reply
- The Food Hound says
I love Rachels, almost as much as Reubens– and that's saying something! Looks soooo delicious!
Reply
- Rosa's Yummy Yums says
A marvelous Turkey Reuben! I love the idea. Perfect for using leftovers.
Cheers,
Rosa
Reply
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
- Fuat Gencal says
Çok leziz ve iştah açıcı görünüyor. Ellerinize, emeğinize sağlık.
Saygılar.
Reply
- jose manuel says
Que maravilla de sandwich, que lujo.
Saludos y felices reyes
Reply
That looks creamy and satisfying!
Reply
- Distilled says
Yum.
Reply
- Renata says
mmmm….delicious use of the leftovers! I could have one right now!
Reply
- Jessiker says
why does everything you make look so yummy……….!!?!?
Reply
- Betty Ray says
Reubens are my absolute favorite. Thanks for posting this alternative. I will have to try it.
Reply
- 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
- We Are Not Martha says
Yum! My fiance has been begging me to make Reubens, but now I might have to make a Rachel instead 🙂 Looks fabulous!
Sues
Reply
- Kitchen Roadie says
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
- Jennifurla says
This looks delish, have never had a sanwich like this. Will try soon.
Reply
- MaryBeth says
Fabulous sammie Kevin…nothing better than a good turkey sammie, looks great!
Reply
Wow, what an innovative way to use up leftover roasted turkey!
Reply
- Sandra Batista says
Já nem sei qual escolher, eheh…cada uma melhor que a outra 😉
BeijinhoReply
- 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
- 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
- Elle says
Need to figure out how to make this into a DIP!
Reply
Trackbacks
[…] 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
[…] 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
