
Sandwiches for dinner are truly a treat thanks to this crunchy, saucy twist on the classic Reuben. Use Thanksgiving leftovers or your favorite deli turkey for an easy meal any time of year. Two methods of preparation mean you can easily serve one person or a crowd.
For those who grew up watching the TV show Friends, “The Rachel” was a bouncy, layered hairstyle made popular by Jennifer Aniston’s character, Rachel Greene.
But the Rachel is also a classic sandwich and the sister, so to speak, of the Reuben.
Traditionally, both sandwiches are made with rye bread and grilled. A Reuben consists of corned beef, Swiss cheese, sauerkraut, and Russian dressing. A Rachel, on the other hand, is made with sliced turkey (sometimes pastrami), Swiss cheese, coleslaw, and Russian or Thousand Island dressing.
When ranking the two, the Rachel is often favored by those who don’t love the tang of sauerkraut or perhaps enjoy the leaner appeal of turkey over corned beef.
Happily, simple substitutions allow the following preparation to work for either sandwich.
Though traditionally grilled on the stovetop like a grilled cheese sandwich, I’ve devised a baked method that makes preparing a larger number of sandwiches quite easy. And for those who enjoy using a panini press, I’ve noted the timing for that as well.
Prep-ahead and entertaining hints:
For a small party, I like to assemble the sandwiches to the point of baking just before guests arrive, and then bake and top with the slaw when ready to eat. Served with a big pot of soup, it’s a simple crowd-pleaser. (Helpful hint: When preparing ahead, I spread a thin layer of butter beneath the Russian dressing. That way, the dressing won’t be absorbed by the bread.)
How can I vary this sandwich?
The meat: Corned beef makes this recipe sandwich a Reuben. Some people use pastrami in a Rachel. Ham is not traditional in either, but I’ve used it–and it’s delicious.
The slaw: Sauerkraut is typically used in a Reuben and sometimes in a Rachel. My family prefers coleslaw in both sandwiches, although I occasionally make a variation with kimchi instead of sauerkraut, which offers a fun, lightly spicy twist.
You may purchase ready-made coleslaw, kimchi, or sauerkraut or use one of my recipes. Below the main recipe, I’ve included a print version of the slaw recipe I use for these sandwiches.
The dressing: Store-bought dressing is fair game as well, although I have an easy recipe for those who need it. Optionally, Thousand Island dressing may be used in place of Russian.
Where the bread is concerned, rye is traditional, but you could use pumpernickel or even sourdough or whole grain if preferred. The best gluten-free alternative I have found to date is a bread made by Simple Kneads. They have three varieties, which all work well. Locally, I’ve purchased this bread at Whole Foods, and Lemon Street Market sometimes has it in stock.
Elevate your sandwich game with this tasty twist on the classic Reuben, which can be made with Thanksgiving leftovers or your favorite deli turkey for an easy meal any time of year. Serve with a dill pickle, potato chips, a side salad, or sweet potato fries!

The Rachel Sandwich (Grilled or Baked)
Ingredients
For the sandwich
- Softened butter for bread (optional for oven method)
- 2 slices rye bread (Simple Kneads makes an excellent GF option)
- 1½ - 2 tablespoons Quick Russian Dressing (may substitute store-bought Russian or Thousand Island)
- ¼ cup coleslaw, drained of excess liquid (printable recipe directly below this recipe; may substitute sauerkraut or kimchi)
- 2 to 4 ounces turkey, thinly sliced
- 2 slices Swiss cheese
For the quick Russian dressing
- ¼ cup (56g) mayonnaise
- 1½ tablespoon (25g) ketchup
- 1 teaspoon (5g) prepared horseradish (use 1½ teaspoons for extra zing)
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon each smoked paprika, garlic powder, kosher salt and freshly ground pepper
Instructions
- For the Quick Russian Dressing: (Yield: ⅓ cup) Stir together and refrigerate until ready to use. The dressing will keep for a week or more in the fridge, and the recipe doubles easily.
- Oven method: Preheat the oven to 400℉ and place the bread on a baking sheet. Lightly spread one side of the bread with butter, if using, and then place butter side down. Bake for about 4 to 5 minutes to toast. When the bread is lightly toasted, remove from the oven and spread the dressing over the unbuttered side of one of the slices. Top the dressing-covered slice with the turkey and the other slice with the cheese. (Tip: To prevent melting onto the baking sheet, break the cheese if needed and arrange so it’s all on the bread.) Bake the still-open sandwich for about 5 minutes or until the turkey is hot, the cheese is melted, and the bread is lightly golden on the bottom. Remove from the oven, top the turkey side with the drained coleslaw, place the cheese slice on top, cut in half and enjoy!
- For stovetop method: Prepare the sandwich as above, placing the halves together. You may add the coleslaw, although for a hot-cold contrast, I usually wait. Heat a skillet over medium-low. Add the sandwich and cook until the bottom is golden brown. Flip the sandwich over and cook until the other side has browned and the cheese has melted. If you waited to add the coleslaw, separate the bread slices, and add it now. Put the sandwich back together, cut in half, and enjoy.
- For panini method: Fully assemble the sandwiches, including the coleslaw, and grill on the heated press for 4 minutes or until the bread is nicely golden. (In this case, I fully assemble with the coleslaw because the pressed sandwich is difficult to pry open—although you may try. Even though I typically add the coleslaw after cooking, it still tastes delicious this way.)
Notes
No-Sugar Horseradish Coleslaw
Ingredients
For the dressing
- ½ cup (104g) mayonnaise
- 1 tablespoon (15ml) apple cider vinegar (may use 1½ T for tangier dressing)
- ½ tablespoon (7g) Dijon mustard
- ½ tablespoon (7g) prepared horseradish
- ¼ teaspoon each garlic powder, kosher salt, and freshly ground pepper
- ⅛ teaspoon cayenne pepper
- Optional: ¼ teaspoon celery seed or dried dill (or a mix; may use 1 teaspoon fresh dill instead of dried))
For the coleslaw
- 1 (16-ounce) bag cabbage blend or about half a small (2-pound) cabbage, shredded or very thinly sliced
- Optional: 2-3 sliced scallions or about an eighth of a small red onion, slivered; 2-3 slices cooked and crumbled bacon
Instructions
For the dressing
- Mix all the ingredients together, cover, and refrigerate until ready to use. The dressing will keep for a week or more.
For the coleslaw
- Add the slaw ingredients to a mixing bowl, drizzle the dressing overtop, and toss to fully incorporate. If you prefer a lighter coating of dressing, start with about ¾ of the dressing, toss, and then add more to taste. Taste the slaw and add an extra pinch or two of salt and pepper, if desired.
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