A Rachel Sandwich is a mouthwatering twist on the classic Reuben, featuring tender turkey, Swiss cheese, creamy coleslaw, and Thousand Island dressing grilled between slices of buttery rye bread.
This sandwich brings bold, savory flavors with just the right balance of tang and crunch, making it an irresistible choice for lunch or a satisfying weeknight meal.
Key Players in This Rachel Sandwich Delight
- Sliced turkey – The heart of the Rachel, offering lean, juicy protein with a mild, comforting flavor.
- Swiss cheese – Melts into creamy perfection, adding a nutty depth that balances the tangy slaw.
- Creamy coleslaw – Delivers crunch and zing, cutting through the richness with a refreshing bite.
- Thousand Island dressing – Homemade and tangy-sweet, it ties everything together with bold, creamy flair.
- Rye bread – Slightly sour and hearty, this bread grills to golden crispness while standing up to all the fillings.
- Butter – Ensures a perfectly golden, crispy crust on each sandwich, making every bite irresistible.
How to Make a Rachel Sandwich – Quick and Delicious
Start by preparing the Thousand Island dressing—just mix mayo, grated onion, ketchup, relish, paprika, and a pinch of salt.
Lay out rye bread slices and top each one with Swiss cheese. On half, add a generous layer of coleslaw; on the others, pile high with sliced turkey and drizzle with the homemade dressing.
Press together one turkey slice with one slaw slice to form a sandwich. Butter the tops, then grill butter-side-down in a skillet. Butter the other side while grilling, then cover loosely and cook until both sides are golden and crisp, and the cheese melts beautifully.
Tips, Tricks, and Tasty Twists
For an extra melty center, let the sandwiches rest under a loose cover after grilling. Swap turkey for pastrami if you crave a smokier flavor, or use a tangier slaw for more bite.
Don’t skip the homemade dressing—it elevates this from a good sandwich to a great one. If you’re short on time, a quality store-bought version works, but the homemade version adds unbeatable freshness.
Try grilling on a panini press for even browning, or toast open-faced under the broiler if you prefer a crispier edge.
Keep That Rachel Sandwich Tasting Fresh
Wrap leftovers tightly in foil and refrigerate for up to two days. Reheat in a skillet over low heat to revive the crispy crust and gooey cheese without drying it out.
Avoid microwaving, as it can make the bread soggy. For freezing, store assembled (but ungrilled) sandwiches in an airtight bag, then thaw before grilling for best texture.
The Ultimate Rachel Sandwich
Ingredients
Thousand Island Dressing
- 1 pinch of paprika
- 2 tablespoons sweet pickle relish
- 2 tablespoons ketchup
- ½ cup mayonnaise
- 1 pinch of salt
- 2 tablespoons finely grated onion
Rachel Sandwich
- 1 cup creamy coleslaw
- 8 slices rye bread
- 1 lb. thinly sliced turkey or more, according to preference
- 3 tablespoons unsalted butter
- 8 slices Swiss cheese
Instructions
- Combine the mayonnaise, grated onion, ketchup, relish, paprika, and salt in a small bowl until thoroughly blended to create the thousand island dressing. Lay out all slices of rye bread and place a slice of Swiss cheese on each. Evenly distribute the coleslaw over the cheese on half of the bread slices. On the remaining slices, layer the turkey. Generously spread the prepared dressing atop the turkey slices. Match each turkey-topped slice with a coleslaw-topped slice to form complete sandwiches.
- Coat the exterior of each sandwich with softened butter. Set the sandwiches butter-side down into a skillet preheated over medium-low heat. Once in the pan, spread butter on the sides now facing up. Cover the pan loosely with aluminum foil and cook until the underside is a rich golden brown. Flip the sandwiches carefully, cover again, and grill the second side to an equal golden hue. Continue cooking until the cheese is fully melted and the interior is thoroughly warmed.
