That isn’t to say that in the middle of the summer (or even winter) I won’t order one from a restaurant, because I will, but I will never seek out sliced corned beef at the grocery store to make them at home. Instead, I opted to use turkey, switching the name of the sandwich from Reuben to Rachel.
(I wonder how many couples there are out there named Reuben and Rachel and how many times they hear terrible sandwich related puns and jokes.)
Calling the sandwich a Rachel doesn’t flow easily from my mouth and instead I like to refer to it as a turkey Reuben. Same difference, right?
So here’s the homemade variety we enjoy pretty much anytime I have leftover sauerkraut or a desire for this sandwich.
Rachel Sandwich (The Turkey Reuben)
Source: A Cookaholic Wife Creation
Servings: 1 sandwich
- 2 slices rye bread (I like seeded)
- 1 tbsp. butter, softened
- 2 tbsp. thousand island dressing (recipe below)
- 2 oz. thinly sliced turkey deli meat
- 1 slice Swiss cheese
- 1/4 cup sauerkraut, warmed
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1/4 cup chili sauce
- 1/4 cup sweet relish
- 1 tsp. garlic powder
- 1 tsp. onion powder
- salt and pepper
Thousand Island Dressing:
Whisk ingredients together to taste.
1. Preheat your griddle to medium-high heat or place a saucepan over medium heat.
2. Butter one side of each slice of bread. Slather 1 tablespoon on the other side of each slice of bread.
3. Add the sliced turkey to one slice of bread. Add the cheese to the other. Divide the sauerkraut among both sides of bread, and top one slice with the other.
4. Place on the heated griddle or saucepan and cook 1-2 minutes per side or until the bread is golden brown. Flip and repeat on the other side.
If only this were a healthier sandwich. I could easily eat these on a weekly basis, no problem.