Have you ever craved a turkey sandwich but wanted something with a little more pizzazz? Then the Rachel sandwich, also known as a grilled turkey Reuben, might just be your next go-to for easy lunch recipes or even family meal ideas.
What sets the Rachel apart is its substitution of turkey for the traditional corned beef, making it a lighter option without sacrificing any of the comforting flavors we love in a Reuben sandwich. Coupled with sauerkraut, Swiss cheese, and Thousand Island dressing, all grilled to perfection between slices of rye bread, this sandwich offers a wonderful mix of tastes and textures.
This homemade sandwich is a delicious and satisfying meal whether you're looking for quick meals, healthy lunch options, or kid-friendly meals. We love it for game day meals!
Why You Will Love this Turkey Reuben
By swapping out a few ingredients, the humble Reuben becomes a lighter option for lunch. And by making it yourself, you can customize it even more to be perfectly aligned with your taste buds.
Whether you're seeking comfort food with less guilt or a quick meal that doesn't skimp on flavor, this sandwich ticks all the boxes. So, say hello to your new go-to for easy lunch recipes and dinner ideas that won't disappoint!
Turkey Reuben Ingredients
Variations and Substitutions
The Rachel is itself a variation on a Reuben, but there are a few common substitutions to consider.
To be most similar to a Reuben, use sauerkraut in the sandwich. But an even lighter option is to use coleslaw, which I find quite delicious.
Also, some say a Rachel uses Russian dressing, but I've always had them with Thousand Island dressing.
I've made Rachel sandwiches with all the combinations, and I always go back to my favorite: turkey with coleslaw and thousand island dressing. My guy favors sauerkraut in his sandwich, so I make his the way he prefers. And you can customize your own however you like!
How to Make a Turkey Reuben Sandwich
Very little prep is needed for this sandwich. First, drain the sauerkraut, if using. You might want to consider doing the same with your coleslaw if it's really juicy. I make my own homemade coleslaw so I have control over that.
When I'm ready to assemble the sandwich, I give the turkey and the sauerkraut a quick 30 second zap in the microwave to take the chill off. (I skip this with coleslaw).
Then, start to put the sandwich together. I always start with Swiss cheese, because I want it to be right on the bread and close to the heat so it's sure to get all nice and melty once you place the sandwich on the griddle.
Now add a generous amount (about 5 ounces) of sliced turkey on top of the cheese. Spread Thousand Island dressing on the other slice of bread.
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Top the turkey with the sauerkraut or coleslaw. You'll need about ¼ to ½ cup for each sandwich. Notice I added the coleslaw to the turkey side. This is so I can easily flip the other piece of bread over without coleslaw spilling out everywhere!
Before you place the sandwich on your griddle or pan, generously butter one side.
Once the griddle is hot, place the sandwich butter side down to start heating. While the first side is cooking, butter the other side of the bread.
Cook for 2 to 3 minutes each side, until the sandwich is evenly toasted and warmed through.
Once done, remove the sandwich from the griddle and cut in half to serve.
This sandwich is creamy and crunchy, a little bit greasy, and thoroughly irresistible!
Serving Suggestions
I think of both Rachels and Reubens as "bar food" because that's where I see them on the menu. It's one of my favorite types of food. 😁
In keeping with that spirit, I like to serve these sandwiches with French Fries, or maybe sweet potato fries, for a delicious side.
And don't forget a little extra Thousand Island dressing on the side, it makes a fantastic dipping sauce!
📖 Recipe
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Rachel Sandwich (Grilled Turkey Reuben)
Ingredients
- 10 ounces turkey, deli sliced
- 1 cup coleslaw or sauerkraut, drained
- 4 slices bread, marble rye
- 4 slices Swiss cheese
- 4 tablespoons Thousand Island dressing or Russian if preferred
- 2 tablespoons butter softened
Instructions
- if using sauerkraut, drain it over a bowl to get rid of excess liquid.1 cup coleslaw or sauerkraut, drained
- Place the turkey on a small plate and microwave it for 30 seconds. Repeat this with the sauerkraut, if using. Do not microwave the coleslaw.10 ounces turkey, deli sliced, 1 cup coleslaw or sauerkraut, drained
- Put 2 slices of bread flat on a work surface and place Swiss cheese on one of the slices. Add about 5 ounces of the turkey on top of the cheese.4 slices bread, marble rye, 4 slices Swiss cheese, 10 ounces turkey, deli sliced
- Add coleslaw or warmed sauerkraut on top of the turkey. Spread Thousand Island dressing on the other slice of bread.4 tablespoons Thousand Island dressing, 1 cup coleslaw or sauerkraut, drained
- Flip the bread with dressing over to cover the rest of the sandwich. Generously butter the exposed surface of bread.2 tablespoons butter
- Place the sandwich on the hot grill, griddle, or skillet, butter side down. As the sandwich begins to cook, butter the exposed side of bread.2 tablespoons butter
- Cook for 2-3 minutes on medium heat, until the bread is lightly toasted. Then carefully flip the sandwich to grill the other side.
- Remove from heat and cut in half to serve.
- Repeat with remaining ingredients to make a second sandwich.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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