Enjoy this gourmet grilled cheese for a hearty lunch or a quick and simple dinner. A Rachel Sandwich is a delicious combination of savory flavors and crunchy textures that is sure to become a regular favorite!
Most sandwich lovers have undoubtedly heard of a Reuben, which consists of soft corned beef slices piled on rye bread with Swiss cheese, sauerkraut, and Russian dressing.
Enter its lighter “sister” version: the Rachel. The dressing is swapped out for tart and sweet Thousand Island spread, and deli turkey meat is used in place of the beef.
If you’re the kind that requires vegetables in every bite, you’ll love this recipe for turkey melt.
When you’re craving red meat, try my version of a steak sandwich with homemade horseradish aioli or a Reuben stuffed with creamy coleslaw.
The Rachel sandwich is a delightful variation on the beloved Reuben, featuring succulent roast turkey instead of corned beef. This gourmet grilled cheese boasts a symphony of savory flavors and satisfying textures making it a perfect choice for a hearty lunch or a quick and easy dinner.
Key Ingredients and Substitutions
- Roast turkey: Choose your favorite brand or have it sliced fresh at the deli. Avoid honey-roasted or peppered varieties for the best results.
- Rye bread: Pumpernickel rye is ideal, but marbled rye or sourdough can also be used. Opt for sturdy slices that hold up well during grilling.
- Sauerkraut: Opt for a fresh, refrigerated version for the best flavor. If you prefer, you can substitute with tangy coleslaw.
- Thousand Island dressing: Feel free to whip up your own homemade version or grab your favorite brand from the store.
Assembling the Rachel
- Mix up the dressing: Combine all ingredients for the Thousand Island dressing and whisk until well blended.
- Assemble the sandwich: Spread the dressing on one side of each bread slice and softened butter on the other. Layer the remaining ingredients (turkey, sauerkraut, and Swiss cheese) on one slice of bread, leaving the buttered side out.
- Grill the sandwich: Cook the sandwich on a griddle or skillet over medium-low heat for a few minutes per side, allowing the bread to become golden brown and the cheese to melt.
Tips for a Perfect Rachel
- Drain the sauerkraut: Before assembling the sandwich, drain the sauerkraut (but don’t rinse!) to remove excess moisture and prevent the bread from becoming soggy.
- Blackstone griddle: This is an excellent option for cooking multiple Rachels at once, providing ample space for each sandwich.
- Double the dressing: Make a double batch of the Thousand Island dressing and save the rest for salads or dips. Adjust the consistency with a little extra vinegar if needed.
FAQs about the Rachel Sandwich
- Can I make these ahead of time? While the Rachel is best enjoyed hot off the griddle, you can prep the dressing and sauerkraut in advance to save time.
- Why is it called a Rachel? The origin of the name remains a mystery, with some attributing it to regional variations like the “Georgia Reuben” or “California Reuben.” Others believe it may be a reference to a song titled “Reuben and Rachel.”
- I don’t like sauerkraut. What can I use instead? Many recipes replace the sauerkraut with tangy coleslaw. Simply saute shredded red or green cabbage with some green onions until tender, then mix with extra Thousand Island dressing.
Serving Suggestions
- Pair with chips: For a quick and easy meal, open up a bag of your favorite potato chips.
- Upgrade with gourmet sides: For a more sophisticated touch, air fry some sweet potato chips or asparagus fries.
- Add a fresh salad: Since the Rachel is a bit short on greens, a simple salad or coleslaw makes a wonderful addition.
- Slice up seasonal veggies: Dip fresh, sliced vegetables in any extra Thousand Island dressing for a healthy and flavorful side.
The Rachel sandwich is a delightful culinary creation that combines the best of both worlds: the savory flavors of a Reuben and the lighter touch of turkey With its simple ingredients and easy assembly, this sandwich is sure to become a regular favorite in your kitchen So grab your ingredients, fire up the griddle, and enjoy the deliciousness that is the Rachel!
How to make a turkey reuben?
Combine all of the ingredients until well combined. If you want to make this ahead of time, store it in the refrigerator in a jar and give it a good stir before using.
STEP 3 | Grill
Just enough time should be allowed for the buttered edges of the sandwiches to crisp and brown on both sides. Slice and serve immediately.
- Before assembling each Rachel sandwich, drain the sauerkraut (do not rinse!) to remove excess moisture and prevent the bread from becoming soggy.
- An outdoor Blackstone griddle works well for preparing this recipe, as it provides ample space to cook each turkey reuben at the same time.
- Make extra Thousand Island dressing if you like it, and save it for salads. Increase the vinegar a little bit to thin out the consistency if you find it to be too thick.