Rachel Sandwich – Okay, confession time: I didn’t even know what a Rachel Sandwich was until a few years ago. I mean, I’d heard of a Reuben (who hasn’t?), but the Rachel? Not on my radar. That all changed when I found myself at a small roadside diner during a road trip. It was one of those places that feel frozen in time—you know, vinyl booths, paper placemats, and a jukebox in the corner.
I was starving and saw “Rachel Sandwich” on the menu. I figured, why not? What arrived at my table was nothing short of magic. The buttery rye bread was crisp, the turkey was piled high, and the slaw had this tangy sweetness that perfectly balanced the savory flavors. I remember thinking, why hasn’t this sandwich gotten the same fame as the Reuben?
Fast forward to now, and the Rachel Sandwich is a regular in my kitchen. I’ve tweaked the recipe a bit—added apple to the slaw for a fresh twist and spiced up the dressing—but it’s still my go-to when I want something comforting, quick, and just a little fancy.
Why You’ll Love This Rachel Sandwich Recipe?
Let’s be real: sandwiches don’t always get the credit they deserve. But this one? It’s a game-changer. Here’s why:
- Bold, balanced flavors: Tangy apple slaw, creamy Havarti, savory turkey, and spicy dressing—it’s the whole package.
- Quick and easy: You’ll have this beauty ready in under 20 minutes, perfect for a weeknight dinner or a lazy weekend lunch.
- Great for any season: Light enough for summer but warm and hearty enough for those chilly fall days.
- Customizable: Not a fan of Havarti? Use Swiss. Don’t have rye bread? Go for sourdough.
Ingredient Notes:
Every ingredient in this Rachel Sandwich recipe has a role to play, so let’s break it down:
- Light rye bread: The heart of the sandwich. It’s sturdy, flavorful, and grills to golden perfection.
- Butter: A little goes a long way in getting that crispy, golden crust.
- Turkey: Thick slices from the deli counter work best—something hearty that holds its own with the other flavors.
- Havarti cheese: Creamy and mild, it melts beautifully. If you’re a Swiss loyalist, that works too.
- Cole slaw mix: Pre-shredded for convenience, but feel free to chop your own cabbage if you’re feeling ambitious.
- Apple: Thinly sliced and slightly sweet, it gives the slaw a fresh twist.
- Apple cider vinegar, olive oil, and honey: The trio that turns basic slaw into something worth talking about.
- Greek yogurt, mayo, sriracha: Creamy, tangy, and with just the right amount of heat.
- Horseradish and paprika: Small touches that add depth and warmth to the dressing.
Pro Tip: If you’re feeling adventurous, swap the turkey for smoked chicken or even thinly sliced roast beef. It changes the vibe but keeps things delicious.
How To Make Rachel Sandwich?
Making this Rachel Sandwich is as straightforward as it gets, but the payoff? So worth it.
- Make the slaw:
Start with a small bowl and toss the cole slaw mix with thinly sliced apple. Drizzle in the apple cider vinegar, olive oil, and honey, and give it all a gentle toss. This step might seem simple, but trust me—it’s the secret to that fresh crunch. - Mix the dressing:
In another bowl, stir together Greek yogurt, mayo, sriracha, horseradish, and paprika. Give it a taste—if you like more spice, add another dash of sriracha. You’re the boss here. - Assemble the sandwich:
Heat a grill pan over medium heat. Butter one side of each slice of rye bread. Place two slices butter-side down in the pan, then layer on turkey, Havarti, a generous scoop of slaw, and a drizzle of dressing. Top with the remaining bread slices, butter-side up. - Grill to golden perfection:
Cook the sandwiches for 2-3 minutes on each side, pressing gently with a spatula. You’re looking for crispy bread and gooey cheese—basically, sandwich nirvana. - Serve and enjoy:
Slice each sandwich in half and serve immediately. This is a sandwich you need to eat hot.
Storage Options:
Let’s be honest—this sandwich is best fresh off the grill. But if you’ve got leftovers, here’s how to make the most of them:
Want To Save This Recipe?
- Slaw and dressing: Store separately in airtight containers in the fridge. The slaw stays crisp for up to 2 days, and the dressing lasts about a week.
- Fully assembled sandwich: It’s better fresh, but you can wrap it in foil and reheat it in a skillet or toaster oven.
Variations and Substitutions:
One of the best things about the Rachel Sandwich is how easy it is to adapt. Here are a few ideas:
- Switch up the cheese: Gouda, Swiss, or even pepper jack for a little heat.
- Go veggie: Replace the turkey with grilled zucchini or roasted portobello mushrooms.
- Try different bread: Sourdough or multigrain works beautifully if rye isn’t your thing.
- Add more crunch: Toss some crushed potato chips into the slaw. Trust me, it’s worth it.
What to Serve with Rachel Sandwich?
This sandwich is already a star, but the right sides can turn it into a full-on meal:
- Chips: Kettle-cooked or sweet potato chips for some crunch.
- Soup: Tomato soup or creamy potato soup is a classic pairing.
- Pickles: A crisp dill pickle or pickled onions add an extra tangy kick.
- Salad: A light green salad with a citrusy vinaigrette balances out the richness.
Frequently Asked Questions:
Can I use chicken instead of turkey?
Of course! Rotisserie chicken or thinly sliced roast chicken works perfectly.
Is the sandwich spicy?
It has a little heat from the sriracha, but you can dial it up or down depending on your preference.
Can I make the components ahead of time?
Absolutely. The slaw and dressing can be prepped a day ahead. Just assemble and grill the sandwich when you’re ready to serve.
The Rachel Sandwich isn’t just a sandwich—it’s a reminder that sometimes, the simplest things are the most satisfying. With its tangy slaw, creamy dressing, and perfectly grilled bread, it’s the kind of recipe that makes you wonder why you don’t make sandwiches more often. Try it out, and let me know how it goes—did you make any tweaks? I’d love to hear your take!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Rachel Sandwich
Ingredients
- 4 slices light rye bread
- 2 teaspoons butter
- 6 slices deli turkey breast thickly sliced
- 4 slices Havarti cheese
- 1 cup cole slaw mix
- ¼ cup apple very thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¼ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha chili sauce
- ½ teaspoon horseradish
- ¼ teaspoon paprika
Instructions
Prepare the slaw:
- In a medium bowl, combine the cole slaw mix and thinly sliced apple. Drizzle with apple cider vinegar, olive oil, and honey. Toss gently to coat evenly and set aside to allow the flavors to meld.
Mix the dressing:
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, sriracha, horseradish, and paprika. Adjust the seasoning to taste, ensuring a balance of creaminess and spice. Set aside.
Assemble the sandwich:
- Heat a large grill pan over medium heat. Butter one side of each slice of rye bread with approximately ½ teaspoon of butter. Place two slices of bread, butter-side down, on the grill pan. Layer each slice with three slices of turkey and two slices of Havarti cheese.
Add the slaw and dressing:
- Divide the prepared slaw evenly between the two sandwiches, placing it atop the cheese. Drizzle each with half of the dressing, spreading lightly to cover.
Complete and grill:
- Top each sandwich with a second slice of bread, butter-side up. Grill for 2–3 minutes on each side, pressing gently with a spatula to ensure even browning and melting. The bread should be golden and crisp, and the cheese fully melted.
Serve:
- Remove the sandwiches from the pan, slice in half, and serve immediately. Enjoy warm for the best flavor and texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
