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Turkey Rachel Melt
Andre Lewis

Turkey Rachel Melt

Turkey, Swiss, drained coleslaw and Russian dressing make a Rachel with a cool cabbage center and crisp rye shell. Griddle turkey and cheese first, then add slaw after the sandwich leaves the pan. That preserves both the crunch and the cold contrast that distinguishes it from a Reuben.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices seeded rye bread
  • 2 tbsp unsalted butter
  • 4 tbsp Russian dressing divided
  • 10 oz very thinly sliced roasted turkey
  • 4 slices Swiss cheese
  • 1 cup prepared coleslaw well drained

Method
 

  1. Butter one face of each bread slice and spread half the dressing on the inner faces.
  2. Layer turkey and Swiss over two slices and griddle all bread butter-side down over medium-low heat.
  3. Cook until the bread is crisp and cheese melts, covering briefly if needed.
  4. Remove from the pan, add drained coleslaw and remaining dressing over the turkey.
  5. Close the sandwiches, cut and serve immediately.