Rachel Sandwich

Meet the Rachel Sandwich, the lighter take on the classic Reuben that calls for turkey instead of corned beef. Yes, crunchy sauerkraut, Swiss cheese, and rye bread are all still invited to lunch.

Meggan’s notes

A corned beef Reuben has to be one of the most beloved sandwiches of all time. There are at least a dozen variations, from egg rolls to Reuben dip, but the Rachel just might be the best.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Rye bread: Take your pick; seeded rye, pumpernickel, or marble rye all work well.
• Thousand island dressing: Some Reuben-style recipes call for Russian Dressing, which is similar in flavor to 1000 island, but isn’t made with pickle relish and may be spicy. Both types of dressing make excellent Rachel Sandwiches.
• Swiss cheese: You’ll need 2+ slices of Swiss per sandwich.
• Sauerkraut: You can absolutely make your own sauerkraut, but store-bought canned fermented cabbage works just as well. Whichever you use, drain it well so the kraut doesn’t make the sandwich soggy.

Step-by-step instructions

If you’re making multiple sandwiches but are aiming for all to eat at once, put a wire rack inside a rimmed baking sheet in the oven and preheat the oven to 200 degrees to create a warm place that will keep everything hot until you’ve finished.

1. Working with one sandwich at a time, or assembling all four simultaneously, spread 1 tablespoon thousand island dressing on the rye bread. Build each sandwich by layering the following from the bottom up: 1 slice of Swiss cheese, ⅓ cup sauerkraut, 1 tablespoon dressing, 6 ounces deli turkey, 1 slice of Swiss cheese, and 1 tablespoon of dressing.

2. Top each sandwich with another slice of bread and press each sandwich down gently. Brush the tops of the sandwiches with melted butter. In a large skillet over medium heat, and working in batches if necessary, lay sandwiches butter-side down. Place a Dutch oven or other heavy object on top of the sandwiches to press them down and and cook until crisp and golden, about 5 minutes.

3. Remove the pot and brush the tops with melted butter. Gently flip over sandwiches. Place the pot back on top of sandwiches and cook until the bottom side is crisp, about 5 minutes.

4. Repeat the process with any remaining sandwiches and serve.

Recipe tips and variations

• Yield: One recipe makes 4 Rachel Sandwiches.
• Storage: Store leftover sandwiches wrapped tightly in plastic wrap in the refrigerator for up to 4 days. Reheat in a hot skillet or an air fryer.
• Make ahead: Assemble the cold sandwiches, wrap them in plastic wrap, and store in the refrigerator a few hours before you plan to grill.
• Hot or cold: Feel free to eat your Rachel cold, without grilling it. It tastes delicious this way, too!
• Montreal-style: Trade in Montreal smoked meat (made from corned beef brisket) for the corned beef.
• Walleye: Try walleye pike fillets instead of beef for a pescatarian-friendly reuben.
• Serve with: Cold kosher pickles, crunchy potato chips, Coleslaw, Macaroni Salad, plus Cheesecake Bars for dessert.

More Irish favorites

St. Patrick’s Day

Best Corned Beef and Cabbage

Appetizer Recipes

Hot Reuben Dip

Stews and Soups

Guinness Stew

Beef Recipes

Shepherd’s Pie

Rachel Sandwich

By Meggan Hill

Meet the Rachel Sandwich, the lighter take on the classic Reuben that calls for turkey instead of corned beef. Yes, crunchy sauerkraut, Swiss cheese, and rye bread are all still invited to lunch.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Course Main Course

Cuisine American

Calories 516

5 from 2 votes

ReviewPrint

Ingredients 

• ▢ 8 slices rye bread (see note 1)
• ▢ 3/4 cup Thousand Island salad dressing (see note 2)
• ▢ 8 slices Swiss cheese
• ▢ 1 pound (1 ⅓ cups) sauerkraut drained, and squeezed of extra moisture (see note 3)
• ▢ 1 1/2 pounds deli turkey thinly sliced
• ▢ 2 tablespoons butter melted

Instructions 

• Working with one sandwich at a time, or assembling all four simultaneously, spread 1 tablespoon thousand island dressing on the rye bread. Build each sandwich by layering the following from the bottom up: 1 slice of Swiss cheese, ⅓ cup sauerkraut, 1 tablespoon dressing, 6 ounces deli turkey, 1 slice of Swiss cheese, and 1 tablespoon of dressing.
• Top each sandwich with another slice of bread and press each sandwich down gently. Brush the tops of the sandwiches with melted butter.
• In a large skillet over medium heat, and working in batches if necessary, lay sandwiches butter-side down. Place a Dutch oven or other heavy object on top of the sandwiches to press them down and and cook until crisp and golden, about 5 minutes.
• Remove the pot and brush the tops with melted butter. Gently flip over sandwiches. Place the pot back on top of sandwiches and cook until the bottom side is crisp, about 5 minutes. Repeat the process with any remaining sandwiches.

Notes

1. Rye bread: Take your pick; seeded rye, pumpernickel, or marble rye all work well.
2. Thousand island dressing: Some Reuben-style recipes call for Russian Dressing, which is similar in flavor to thousand island, but isn’t made with pickle relish and may be spicy. Both types of dressing make excellent Rachel Sandwiches.
3. Sauerkraut: You can certainly make your own sauerkraut, but store-bought canned fermented cabbage works just as well, too.
   
4. Yield: One recipe makes 4 Rachel Sandwiches.
5. Storage: Store leftover sandwiches wrapped tightly in plastic wrap in the refrigerator for up to 4 days. Reheat in a hot skillet or an air fryer.

Nutrition

Serving: 1 sandwichCalories: 516kcalCarbohydrates: 47gProtein: 42gFat: 19gSaturated Fat: 10gCholesterol: 101mgSodium: 2549mgPotassium: 674mgFiber: 7gSugar: 9gVitamin A: 568IUVitamin C: 42mgCalcium: 380mgIron: 4mg

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