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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.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●dutch oven
- ●oven
- ●pot
📝 Preparation Steps
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, 1/3 cup sauerkraut, 1 tablespoon dressing, 6 ounces deli turkey, 1 slice of Swiss cheese, and 1 tablespoon of dressing.
rye bread (see note 1)8 slices(1 ⅓ cups) sauerkraut drained, and squeezed of extra moisture (see note 3)1 poundSwiss cheese8 slices
2
Top each sandwich with another slice of bread and press each sandwich down gently. Brush the tops of the sandwiches with melted butter.
3
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.
4
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.
Nutrition Facts
calories
516 kcal
fat Content
19 g
serving Size
1 sandwich
fiber Content
7 g
sugar Content
9 g
sodium Content
2549 mg
protein Content
42 g
cholesterol Content
101 mg
carbohydrate Content
47 g
saturated Fat Content
10 g
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