Rachel Sandwich

Why You’ll Love This Recipe!

• Budget Friendly — $18.20 total for 4 sandwiches that taste better than any deli
• No deli counter can replicate that fresh off the griddle result
• Homemade coleslaw takes 5 minutes and tastes so much better than store-bought
• Ready in under 20 minutes
• Completely customizable

Nothing is more satisfying than a hot sandwich straight from the griddle or skillet. If you love hot sandwiches, then you need to try Blackstone Turkey Reuben Sandwich, Blackstone Grilled Cheese Sandwich Recipe or Blackstone Fried Egg Sandwich.

What is a Rachel Sandwich?

A Rachel Sandwich is the lesser-known cousin of the classic Reuben. While a Reuben uses corned beef and sauerkraut, a Rachel uses turkey and creamy coleslaw. It still includes toasted rye bread, melted Swiss cheese, and tangy dressing, but it has a lighter, fresher flavor.

The Rachel is sometimes called a Turkey Reuben, but a true Rachel uses coleslaw instead of sauerkraut. This gives the sandwich a creamy, crunchy texture in every bite. If you love a Reuben but want something a little lighter, the Rachel is a great choice.

Ingredients

For the Sandwich

• Rye bread — the traditional choice for a Rachel sandwich and what gives it that classic deli flavor. Sourdough or whole wheat work as substitutes if rye is not your preference
• Butter — spread on the outside of each bread slice for a golden toasted crust on the Blackstone. Unsalted gives you the most control over the final flavor
• Swiss cheese — melts beautifully and adds a mild nutty flavor that pairs perfectly with the turkey and coleslaw. Provolone works as a substitute
• Deli turkey — thinly sliced deli turkey gives the best result. Leftover roasted turkey or pastrami both work as substitutes for a different flavor profile
• Russian dressing — the classic spread for a Rachel sandwich. Find it near the salad dressings at any grocery store. Thousand Island dressing works as a substitute

For the Homemade Coleslaw

• Coleslaw mix — the time-saving shortcut that makes this fast enough for a weekday lunch. Pre-shredded coleslaw mix is available in the produce section of any grocery store
• Mayonnaise — the creamy base of the coleslaw dressing. Full fat gives the richest result
• Dijon mustard — adds a subtle tang and depth to the dressing that plain yellow mustard cannot replicate
• Apple cider vinegar — brightens the dressing and cuts through the richness of the mayo
• Salt pepper and sugar — essential seasoning that ties the coleslaw together. The sugar balances the acidity of the vinegar perfectly

How to Make the Homemade Coleslaw

Make this first so it has time to rest in the refrigerator while you prep everything else:

Combine the coleslaw mix, mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and sugar in a small bowl. Stir until everything is evenly coated. Cover and refrigerate until ready to use — at least 10 minutes and up to 24 hours. Make extra to serve as a side dish alongside the sandwiches.

How to Make a Rachel Sandwich

Step 1 – Mix together the coleslaw ingredients together and refrigerate until ready to use. 

Step 2 – Preheat the Blackstone Grill over medium high heat (approximately 350 degrees Fahrenheit). Spread the turkey out on the grill.  Cook for a few minutes until the turkey is golden brown and crisp (2-3 minutes).  Flip and cook the other side of the turkey as well.

Step 3 – Butter one side of each of the pieces of bread with the 2 tablespoons of butter.

Step 4 – Spread the ½ cup of thousand Russian dressing on half of the bread slices on the opposite side of the butter.

Step 5 – Place all the bread (butter side down) on the grill and place a slice of cheese on each slice of bread.  Cook for a few minutes to brown the bread and melt the cheese slightly. Watch closely so it does not burn. 

Step 6 – Spoon the coleslaw evenly on half of the bread slices.

Step 7 – Divide the turkey evenly into 4 sections.  

Step 8 – Then place each one on the bread with the coleslaw and top with the remaining bread slices. Remove the grill. Cut in half and then the sandwiches are ready to serve and enjoy!  

Tips for Succcess

• Make the coleslaw ahead. Even 10 minutes in the refrigerator makes a noticeable difference — the flavors meld together and it tastes significantly better than freshly mixed coleslaw
• Watch the bread closely. Rye bread has more sugar than standard sandwich bread and can go from perfectly golden to burned very quickly on the Blackstone — check every 30 seconds once it goes down
• Crisp the turkey first. Spreading the turkey flat on the hot griddle and cooking until slightly crispy adds a texture and flavor that cold deli turkey simply cannot replicate
• Use the cool zone for the bread. If your Blackstone has multiple burners keep the bread on a slightly lower heat zone while the turkey crisps on the hotter side — this prevents the bread from burning while the turkey finishes
• Serve immediately. A Rachel sandwich is best eaten hot straight off the griddle — the bread stays crispy and the cheese stays melted for the best texture and flavor

Stovetop Method
No Blackstone needed — use a large skillet or griddle pan over medium heat. Work in batches and cover with a lid for 1–2 minutes to help the cheese melt faster.

What to Serve with a Rachel Sandwich?

The Rachel Sandwich is delicious served with potato chips and a side of raw vegetables for and easy side dish. We even have made this Crockpot Potato Soup Recipe for a complete meal idea.

You can even make this Smoked Potato Salad or these Grilled French Fries for a quick lunch. You can even add your favorite toppings such as slice pickles.