Rachel Sandwich With Seitan Chicken Coleslaw Recipes

RACHEL SANDWICH WITH SEITAN CHICKEN & COLESLAW

Steps:

• In a small bowl, combine vegan mayonnaise, ketchup, lemon juice, and finely chopped dill pickles. Set aside.(This is enough dressing for four sandwiches. If you're only making one sandwich, put the rest in a covered container and refrigerate.)
• Bring a large skillet to a medium heat. Butter both slices of rye bread with non-dairy butter on one side. Put the slices into the skillet butter side down.
• Add a sprinkling of non-dairy cheese to the bread slices.
• Add several thin slices of seitan chicken to one piece of bread.
• Top it with a heaping 1/4 cup of coleslaw.
• Finish with a drizzling of vegan Thousand Island dressing.
• Top the sandwich with the remaining toasted bread slice. Flip the sandwich with a spatula, so that it's evenly browned on both sides. If the cheese hasn't melted enough, turn the heat to low, and cover the skillet with a lid until the cheese melts completely.
• Once the cheese has melted, remove the sandwich from the skillet, and cut it diagonally.

RACHEL SANDWICHES

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.

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.