The Rachel Sandwich Food
THE RACHEL SANDWICH
This delicious sandwich recipe-which layers sliced roasted turkey bread, Russian dressing, Swiss cheese, and creamy coleslaw-is courtesy of Chris Schlesinger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 1
Number Of Ingredients 6
Steps:
- Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
- Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
PASTRAMI RUEBEN AKA "THE RACHEL"
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time.
- For the sandwich build: Combine half of the dressing with the sauerkraut and toss. Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes. Serve the extra dressing on the side.
- Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.
RACHEL SANDWICH
Make and share this Rachel Sandwich recipe from Food.com.
Provided by Alan in SW Florida
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread two slices of the rye bread lightly with the Thousand Island dressing (Russian salad dressing may be substituted.).
- Top one slice of bread with a slice of Swiss cheese.
- Put a layer of coleslaw over the cheese, then top with the sliced Pastrami, and then the other slice of Swiss cheese.
- Top with the second slice of rye bread, dressing side down.
- Butter the rye bread on the outside with the soft butter, and grill the sandwich in a skillet until both sides are golden brown and the cheese is melted.
- Remove from skillet, cut in half and serve.
Nutrition Facts : Calories 688, Fat 36.5, SaturatedFat 15.1, Cholesterol 139.2, Sodium 1806.5, Carbohydrate 43.6, Fiber 4.6, Sugar 8.1, Protein 45.8
REUBEN OR RACHEL SANDWICH
Make a Reuben or Rachel sandwich with corned beef, turkey, or pastrami, along with Swiss cheese, rye bread, sauerkraut, and Russian dressing.
Provided by Diana Rattray
Categories Lunch Sandwiches
Time 10m
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Place the sliced rye bread on the countertop; spread about 1 tablespoon of Russian dressing over each slice.
- Top one of the slices of bread with the corned beef , and Swiss cheese.
- Drain the sauerkraut in a colander; squeeze out any excess moisture. Pile the sauerkraut on the cheese layer and then top with the other slice of bread (Russian dressing side down).
- Spread the softened butter over the top and bottom of the sandwich.
- Place a heavy skillet or griddle over medium-low heat. Add the sandwich and cook until the bottom is golden brown. Carefully turn it over and cook until the other side has browned and the cheese has melted.
- Gather the ingredients.
- Spread each slice of rye bread with the Russian dressing.
- Put the coleslaw in a colander to drain off excess liquids.
- Top a slice of bread with the turkey or pastrami and Swiss cheese.
- Spread the coleslaw over the cheese layer and then top with the remaining slice of bread.
- Spread the softened butter over the top and bottom of the sandwich.
- Place a heavy skillet or griddle over medium-low heat. Place the sandwich on the hot pan and cook until the bottom has browned. Carefully turn it over and cook until the other side has browned and the cheese has melted.
Nutrition Facts : Calories 947 kcal, Carbohydrate 36 g, Cholesterol 228 mg, Fiber 4 g, Protein 54 g, SaturatedFat 29 g, Sodium 1586 mg, Sugar 10 g, Fat 65 g, ServingSize 1 Sandwich (1 Serving), UnsaturatedFat 0 g
GRILLED RACHEL SANDWICHES
Try this take on Grilled Rachel Sandwiches with our recipe today. This twist on the classic Reuben includes roasted turkey.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients.
- Place 1 cheese slice on bottom half of each of 4 muffins; top with turkey, cole slaw and remaining cheese slices. Cover with remaining muffin halves.
- Cook in skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
RACHEL SANDWICHES
This is the exact recipe from the Cookbook "Betty Crocker Country Favorites." Rachel sandwiches could be the sister sandwich to the Reuben, which is topped with sauerkraut instead of coleslaw. For lunch away from home, pack the meat, cheese and coleslaw in separate containers in an insulated lunch bag or cooler and assemble each sandwich just before you're ready to eat!
Provided by senseicheryl
Categories Lunch/Snacks
Time 10m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 5
Steps:
- Butter 1 side of each bread slice, if desired.
- Layer cheese, corned beef and coleslaw on buttered side of each of 6 bread slices.
- Top with remaining bread slices with buttered side down. Cut sandwiches in half.
Nutrition Facts : Calories 326.5, Fat 12.5, SaturatedFat 5.2, Cholesterol 40.7, Sodium 687, Carbohydrate 39.5, Fiber 4.6, Sugar 2.7, Protein 14.7
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