Rachel Sandwich Recipes

REUBEN OR RACHEL SANDWICH

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.

THE RACHEL SANDWICH

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.

RACHEL SANDWICH

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.