Rachel Sandwich (Turkey Reuben)
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This gourmet grilled cheese is sure to become a regular favorite! A Rachel Sandwich is a tasty combination of savory flavors and crunchy textures. Enjoy it for a hearty lunch or a quick and easy dinner.
Most sandwich connoisseurs are familiar with a Reuben — tender slices of corned beef layered with Swiss cheese, sauerkraut, and Russian dressing on rye.
Enter its lighter “sister” version: the Rachel. Deli turkey meat is used in place of the beef, and the dressing is swapped for tangy and sweet Thousand Island spread.
If you’re the type who needs veggies in each bite, I have a turkey melt recipe that’s right up your alley.
And for those days when you’re craving red meat, try a steak sandwich with homemade horseradish aioli or my twist on a Reuben stuffed with creamy coleslaw.
Key ingredients & substitutions for a Rachel Sandwich
- Deli meat — Choose your favorite brand of roasted turkey or have it sliced fresh at the deli counter. Since the other ingredients have such strong flavors, avoid varieties like honey-roasted or peppered for best results.
- Bread — I prefer pumpernickel rye, but marbled rye or sourdough bread may also be used. Be sure the slices are nice and sturdy so they hold up well during grilling.
- Sauerkraut — Boar’s Head makes a delicious version that is sold in the refrigerated section at the grocery deli counter. It’s fresh — much better than the jarred variety found with the canned foods.
tip
- I like to whisk together a quick and easy homemade version of 1000 Island Dressing – it’s made with ingredients I typically have on hand, saving me an extra trip to the store. Feel free to grab a bottle of your favorite brand if you prefer.
How to make a turkey reuben?
STEP 1 | Mix up the dressing
Combine all of the ingredients until well combined. If you want to prep this ahead of time, store it in the refrigerator in a jar and give it a good stir before using.
STEP 2 | Assemble the sandwich
Slather each slice of bread with dressing on one side and softened butter on the other. Layer the remaining ingredients on the bread, leaving the buttered side out.
tip
- Forgot to pull the butter out of the fridge? Fill a tall glass with hot water and dump it back out, then stand the stick on its end and place the glass upside down over the top. You will have perfectly spreadable butter in a few minutes!
STEP 3 | Grill
Cook the sandwiches for a few minutes on each side, allowing the buttered ends to get crispy and browned. Slice and serve immediately.
tips
- Before assembling each Rachel sandwich, drain the sauerkraut (but do not rinse!) to remove excess moisture and prevent the bread from becoming soggy.
- This is an excellent recipe to cook on an outdoor Blackstone griddle since there’s plenty of room to cook every turkey reuben at once.
- Love that Thousand Island dressing? Make a double batch and save the rest for salads. If it’s too thick for your liking, add a little extra vinegar until it reaches the right consistency.
Frequently asked questions about the Rachel Sandwich
These are best hot off the griddle, so they should be prepared just before serving. However, you could spend a few minutes prepping the dressing and sauerkraut in advance so everything is ready to go.
No one knows for sure, and in some parts of the US it goes by a different name — Georgia or California Reuben seem to be the most common alternatives.
There is a very old song titled “Reuben and Rachel” that may have been the inspiration, or maybe the original creator named it for their sweetheart.
Many versions of a turkey reuben replace the pickled cabbage with tangy coleslaw instead. Just sauté shredded red or green cabbage with some green onions until tender, then mix with extra 1000 Island dressing.
Serving suggestions
On busy days, open up a bag of potato chips and call it done! For something a little more gourmet, you can air fry some sweet potato chips or asparagus fries instead.
Since this recipe is a bit short on greens, a simple salad or coleslaw would make a wonderful addition. Or, slice up some seasonal veggies and dip them in any extra dressing!
Rachel Sandwich (Turkey Reuben)
Ingredients
- 8 tablespoons unsalted butter softened
- 8 slices pumpernickel rye or marbled rye bread
- 8 tablespoons 1000 Island Dressing
- ½ cup sauerkraut drained
- 1 lb. sliced deli turkey
- 8 slices Swiss cheese
1000 Island Dressing
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 teaspoon apple cider vinegar
- ¼ teaspoon granulated garlic powder
- ¼ teaspoon granulated onion powder
- ½ teaspoon paprika
Instructions
- Spread the softened butter on one side of each slice of rye bread. On the other side, spread a tablespoon of the 1000 Island Dressing.
- Build the sandwich by layering sauerkraut, sliced turkey, and Swiss cheese on one slice of bread and top with another slice, gently pressing the sandwich together, butter side out.
- Heat a griddle or skillet over medium-low heat. Grill the sandwiches 3 – 4 minutes on each side, until the bread is brown and crisped and the cheese is melted. Serve immediately.
Video
Notes
- Before assembling each Rachel sandwich, drain the sauerkraut (but do not rinse!) to remove excess moisture and prevent the bread from becoming soggy.
- This is an excellent recipe to cook on an outdoor Blackstone griddle since there’s plenty of room to cook every turkey reuben at once.
- Make a double batch and save the rest for salads. If it’s too thick for your liking, add a little extra vinegar until it reaches the right consistency.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
I love reubens so I’m sure I’ll love rachels as well! The textures and flavors are so good!
This looks like the perfect sandwich now that the weather is turning.