Classic Rachel Sandwich

If you love a good Reuben but want something just a touch lighter (yet just as satisfying), let us introduce you to the Classic Rachel Sandwich. This beauty swaps out corned beef for sweet and smoky Honey Maple Smoked Turkey Breast, layers in crunchy sauerkraut and is slathered with creamy Thousand Island Dressing for the perfect balance of tangy, sweet and savory.

What is the difference between a Rueben and a Rachel?

A Reuben has corned beef, Swiss cheese, Russian dressing or Thousand Island dressing, and sauerkraut on rye bread. While a Rachel sandwich typically has turkey and sometimes pastrami, instead of corned beef. These are both grilled sandwiches, cooked until golden brown to melt the cheese and heat the inside of the sandwich. Toppings and sauces are different.

How to make a Rachel Sandwich

Ingredients

Makes 1 servings

• 2 slices rye bread
• 2 tablespoons Thousand Island Dressing, divided
• ¾ cups drained beet sauerkraut
• 3 slices Honey Maple Smoked Turkey Breast
• 2 slices Swiss cheese
• 1 tablespoon unsalted butter
• Pickle spears, for serving
• Kettle chips, for serving

Directions

1. On one slice of rye bread, spread 1 Tbsp of the Thousand Island Dressing. Top with the beet sauerkraut, turkey, and Swiss cheese.
2. Spread the remaining 1 Tbsp Thousand Island Dressing on a second piece of rye bread, and top the sandwich, dressing side down.
3. Heat a medium nonstick skillet over medium heat. Add 1 Tbsp of butter and let it melt. Toast the sandwich on both sides until the cheese is melted and the bread is toasted, about 3 to 4 minutes per side.
4. Serve warm with pickle spears and kettle chips.

Options

• Using coleslaw instead of sauerkraut & pastrami instead of turkey tends to be an option that many prefer.
• Deli turkey- Don’t go too crazy with the flavors here. Your favorite oven-roasted turkey from the deli counter is perfect. It is best when it is thin-sliced as it’s easier to pile high on the sandwich. Leftover roasted turkey breast also works great.
• Coleslaw – A simple, creamy coleslaw gives the sandwich its traditional crunch. The cold slaw gives another dimension of taste and texture to the sandwich.