Sandwiches don’t have to be boring, and this Rachel Sandwich is so good, so different, and so delicious, you’ll be back for more! Golden brown toasted bread, layers of sliced turkey, Swiss cheese, and creamy coleslaw transform the humble sandwich into a work of art.
Thanks to my daughter, Lexie, who created this sandwich for you. This turkey Rachel Sandwich is freshly made, just how you like it!!
Who doesn’t love a good sandwich? My family and I sure love hearty sandwiches and not just for lunch! For snacks, for dinner… any time of the day is perfect for a fully loaded sandwich.
And, when you cook sandwiches outside on the Blackstone Griddle, you can make enough sandwiches all at once to feed the whole family.
No more standing over a hot stove grilling 1 or 2 sandwiches at a time! Use your outdoor griddle to make a bunch of Rachel Sandwiches, and then everybody can eat all at once!
This is a new variation of the classic Reuben Sandwich. Finish this easy sandwich with a crunchy salad, potato chips, and a crispy pickle.
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What’s a Rachel Sandwich?
A Rachel Sandwich is a grilled sandwich loaded with turkey, slices of Swiss cheese, and coleslaw. It’s cooked until the Swiss cheese is melty and the outsides are golden brown.
What is the difference between a Reuben and a Rachel Sandwich?
They are both grilled hot sandwiches, but that’s where the similarities end. A Reuben sandwich is served on golden brown rye bread with a melted Swiss cheese layer, filled with thinly sliced corned beef, topped with sauerkraut and a tangy Thousand Island dressing or Russian dressing.
A Rachel features two slices of delicious ciabatta bread, melting Swiss cheese, deli turkey meat, and creamy coleslaw. A Georgia Rueben sandwich and a California Rueben sandwich are also cousins to the Rachel and the classic Rueben sandwich.
Leftover Thanksgiving Turkey
If you have any leftover turkey from your Thanksgiving dinner, then this is a perfect recipe for you. Instead of deli turkey, use thinly sliced roasted turkey as a substitute.
Prepare the turkey Rachel sandwich as you would except use the Thanksgiving turkey pieces instead of the deli sliced turkey.
What Bread to Use for a Rachel Sandwich?
When making a grilled turkey Rachel sandwich you can use any type of bread that you would like, as long as it is a sturdy bread. The Cole slaw in this recipe will soak up in the bread if you are not careful.
This sandwich recipe is made with ciabatta sliced bread, but you can use rye bread, wheat bread, Italian bread, sourdough bread, etc.
How To Make a Rachel Sandwich on The Blackstone Griddle
Preheat your Blackstone flat top griddle on medium heat. Are you using an electric Blackstone Griddle? Then you will want to set your griddle to 400°F.
With softened butter, smear one side of the bread slices and place them butter side down on your hot flat top griddle.
Lay the deli turkey slices on the griddle to warm them up – you don’t want to cook or brown them, just heat them through.
Place the Swiss cheese onto each unbuttered side of the bread slices.
Top the bottom slice of bread with the turkey slices, laying them on top of the cheese. Then add the coleslaw, making sure to drain the excess moisture.
Close the sandwich with the remaining slice of bread, cheese side down.
Dig in! Serve immediately with your favorite side dish.
How To Make a Turkey Rachel Sandwich on the Stove?
You can also make this turkey Rachel on the stove. Get a large skillet and heat it on the stove on medium heat.
Repeat the steps above, but you can warm the turkey slices in the hot pan or on a plate in the microwave to take the chill off.
Turkey Rachel Tips
- Use a good, thick, dense bread to hold up to the grilling and fillings.
- Heating the turkey on the griddle first will help the cheese melt and warm up your sandwich.
- Pop the cloche (cover) on top for a minute or two if you’re having trouble melting the cheese.
- Don’t be tempted to overstuff the sandwiches – this is a sloppy sandwich, and the fillings will ooze out.
- Don’t care for the strong flavor of Swiss cheese? Try Jarlsberg cheese – it is like Swiss but has a much milder flavor. Or just use your favorite cheese – gouda and gruyere cheese is a great substitute.
What To Serve with a Grilled Rachel Sandwich?
There are so many delicious dishes that can pair with this amazing sandwich! If you’re a soup and sandwich fan, try a bowlful of chicken noodle soup or butternut squash soup with your sandwich.
Forget the potato chips and serve this amazing sandwich with tortilla chips and queso, or a side of sweet potato fries.
Or enjoy this hearty sandwich with your favorite side salad.
How To Store Grilled Sandwiches?
Unfortunately, this sandwich won’t keep well after it is made, and the bread will get soggy from the coleslaw. If you have leftovers, I’d advise removing the coleslaw from inside the sandwich and storing them separately.
You can toast the Rachel sandwich in a skillet, in the air fryer, or back on the griddle to warm it up again, then add the coleslaw before serving.
Turkey Rachel sandwiches will not freeze; they’re best eaten fresh.
Griddle Grilled Other Sandwich Recipes
Pulled Pork Grilled Cheese Sandwich
Frequently Asked Questions About Rachel Sandwiches
Traditionally, sliced turkey is used to make a Rachel sandwich. You can use deli-sliced turkey or carve home-roasted turkey. As long as it is thinly sliced, it’ll be delicious!
Yes! If you can make a grilled cheese, you can make a Rachel sandwich! Just keep your griddle – or skillet – hot but not too hot to burn the bread, layer on your ingredients, and you’re good to go!
I used ciabatta bread, but the best bread for this easy Rachel sandwich is whatever you like best! Just make sure it is a good quality bread – and thicker sliced – so it holds up to being griddle grilled and filled with all the tasty sandwich ingredients.
Griddle Cooking with Chef Sherry Ronning
Rachel Sandwich Recipe
For the full Rachel recipe sandwich and nutrition facts, click below.
The Rachel Sandwich
Sandwiches don’t have to be boring, and this Rachel Sandwich is so good, so different, and so delicious, you’ll be back for more! Golden brown toasted bread, layers of sliced turkey, Swiss cheese, and creamy coleslaw transform the humble sandwich into a work of art.
Ingredients
- Ciabatta Bread, Slices 2 each
- Butter, Softened 1 tablespoon
- Turkey, Deli, Slices 2 each
- Swiss Cheese, Slices 2 each
- Coleslaw, Creamy 1/3 cup
Instructions
- Preheat your outdoor Blackstone Griddle on medium heat. If using and Electric Blackstone Griddle, heat to 400°F.
- Butter one side of both slices of your bread.
- Place the buttered side of the bread down on the hot flat top griddle.
- Lay the deli turkey slice on the griddle to warm up.
- Place the Swiss cheese onto each side of the bread slices.
- Once the bread is golden brown, assemble your sandwich by layering the warm turkey onto a piece of the griddle grilled bread, top with the creamy coleslaw and add the cheese side down piece of bread to create your Rachel sandwich.
- Serve hot with your favorite sides.
Notes
- Use a thick, dense bread to hold up to the grilling and fillings.
- Heating the sliced turkey pieces on the griddle first will help the cheese melt and warm up your sandwich.
- Pop the dome lid on top for a minute or two if you’re having trouble melting the cheese.
- Don't be tempted to overstuff the turkey Rachel sandwiches - this is a sloppy sandwich, and the fillings will ooze out.
- Don’t like the strong flavor of Swiss cheese? Try Jarlsberg cheese, gouda, or gruyere cheese is a great substitute.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 672Total Fat 41gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 18gCholesterol 123mgSodium 1416mgCarbohydrates 45gFiber 3gSugar 13gProtein 30g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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