Rachel Sandwich (Turkey Reuben) With Homemade 1000 Island
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The Rachel Sandwich is the turkey version of a classic Reuben — deli turkey, Swiss cheese, tangy sauerkraut, and homemade Thousand Island dressing on pumpernickel rye, grilled in butter until golden and crispy. No corned beef, no deli line, and no bottled dressing needed — just 15 minutes on a griddle or skillet. It’s a heartier sandwich than it looks, and once you try the homemade dressing, you’ll never go back to the bottled version.
Sheila’s Recipe Snapshot
Sometimes a sandwich dinner calls for something heartier than ham and cheese — something with real flavor that feels like it was worth the effort. There’s nothing wrong with a quick sandwich on a weeknight, but that doesn’t mean it has to be ordinary.
I only recently tasted my first traditional Reuben at a local deli, which is probably overdue. Not long after, I heard about its lighter sister version — the Rachel — made with deli turkey instead of corned beef and a tangy Thousand Island dressing in place of Russian. I was intrigued enough to pick up a package of sauerkraut on my next grocery run, even though I hadn’t liked it as a kid.
Turns out my taste buds have grown up. The briny, slightly sour sauerkraut is exactly what this sandwich needs — and now I can’t imagine it without.
Ingredient Notes for a Rachel Sandwich
- Deli turkey — Choose roasted turkey sliced fresh at the deli counter for the best flavor. Avoid honey-roasted or peppered varieties — the other ingredients are strong enough that a subtle turkey flavor works better here.
- Pumpernickel rye bread — The sturdy texture holds up to grilling without falling apart. Marbled rye is a milder alternative; sourdough works in a pinch. Whatever you choose, make sure the slices are thick enough to grip the filling.
- Sauerkraut — Boar’s Head makes an excellent version sold at the grocery deli counter —far fresher and more flavorful than the jarred variety found with the canned foods.
- Swiss Cheese | Two slices per sandwich for full melt coverage. Baby Swiss is slightly milder and melts more evenly than regular Swiss if you can find it.
- Thousand Island Dressing | Made from scratch here with mayonnaise, ketchup, sweet pickle relish, apple cider vinegar, and a few pantry spices — it takes five minutes and tastes significantly better than bottled.
- Butter | Softened butter is essential for even browning without burning.
Variations and Substitutions
- No sauerkraut: Substitute fresh coleslaw — shredded cabbage tossed with Thousand Island dressing — for a milder, crunchier version.
- Cheese swap: Provolone or Gruyère work well in place of Swiss for a slightly richer, nuttier flavor.
- Bread swap: Sourdough is a workable substitute when rye isn’t available, though the flavor profile shifts noticeably.
- Lighter version: Use light mayonnaise in the dressing and reduce the butter to a thin smear — still gets golden and crispy.
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 a jar in the refrigerator and give it a good stir before using.
STEP 2 | Assemble the sandwich
Spread dressing on the inside of each slice and softened butter on the outside — the buttered side will be face-down on the griddle. Layer the remaining ingredients on the bread, leaving the buttered side out.
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.
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Storage and Reheating Tips
- To store: These sandwiches are best eaten straight off the griddle. If you do have leftovers, wrap cooled sandwiches in foil and refrigerate for up to 2 days — the bread will soften as it sits.
- To reheat: Return to a skillet over medium-low heat for 2–3 minutes per side, or reheat in the air fryer at 350°F for 3–4 minutes until crispy. Avoid the microwave — it makes the bread soggy.
Frequently Asked Questions About the Rachel Sandwich
The most important thing your bread needs is enough structure to hold up to grilling without falling apart. Pumpernickel rye is my first choice — it’s sturdy, flavorful, and the classic pairing for any Reuben-style sandwich. Marbled rye is a milder alternative that still has the right texture. Sourdough works in a pinch, but the flavor shifts noticeably and it won’t give you that same classic taste.
Yes, a panini press works well with this recipe — press at medium heat for 4–5 minutes until golden and the cheese is fully melted.
Many versions of a turkey reuben replace the pickled cabbage with tangy coleslaw (I use coleslaw on this Reuben recipe). Or, you can use fresh coleslaw mix (no sautéing needed) tossed with the homemade 1000 Island Dressing.
The biggest culprit is the sauerkraut. Drain it thoroughly before assembling — squeeze it in a paper towel if needed — and build the sandwich right before it goes on the griddle so the bread doesn’t have time to absorb the moisture. Don’t rinse the sauerkraut though — that removes the briny flavor that makes this sandwich worth making.
Looking for More Hearty Sandwich Recipes?
For those days when you’re craving red meat, try a steak sandwich with homemade horseradish aioli. My Fried Fish Sandwich is served with crunchy coleslaw and my homemade tartar sauce.
If you’re planning to serve a crowd, be sure to check out more of my sandwich recipes, many of which can be prepared on a Blackstone griddle.
Serving Suggestions
Pair this sandwich with a handful of potato chips for an easy weeknight plate — or if you want something a little more interesting, try my sweet potato chips or asparagus fries alongside.
For a heartier meal, a simple green salad or a scoop of Tangy No-Mayo Coleslaw rounds things out nicely. The coleslaw is especially good here, as its creamy, crunchy texture pairs naturally with the warm, melty sandwich.
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Rachel Sandwich (Turkey Reuben) With Homemade 1000 Island
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
- Drain the sauerkraut thoroughly and squeeze it in a paper towel if needed. Don’t rinse it — rinsing removes the tangy flavor the sandwich needs.
- Forgot to soften the butter? Fill a tall glass with hot water, empty it, and stand the butter stick upright under the inverted glass for a few minutes — perfectly spreadable.
- Grill over medium-low heat so the bread crisps without burning before the cheese melts.
- Press the sandwich gently with a spatula while grilling for even contact and a better crust.
- To store: Wrap cooled sandwiches in foil and refrigerate for up to 2 days. The bread will soften as it sits — best eaten fresh off the griddle.
- To reheat: Return to a skillet over medium-low heat for 2–3 minutes per side, or reheat in the air fryer at 350°F for 3–4 minutes until crispy. Avoid the microwave — it makes the bread soggy.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian 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.
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.