A turkey Rachel is a twist on the Reuben, a deli favorite adorned with corned beef, Swiss cheese, Russian dressing and either slaw or sauerkraut.
The Rachel calls for much healthier (but just as delicious) turkey. The range of flavors in a Rachel or Reuben really do make a statement. The tangy kraut, nutty Swiss, and sweet dressing combine to make a unique and flavor packed sandwich.
The Rachel and Rebuen are traditionally grilled, so making them is easiest done with a griddle or panini maker. I chose the Krups Universal Grill and Panini Maker based on its “highly recommended” rating in Cook’s Illustrated equipment tests. It has served me well for more than five years and makes fabulous paninis.
My version of the turkey Rachel is super easy, and everyone in my family loves it. I serve turkey Rachels with Easy & Delicious Broccoli Cheddar Soup, and it is as good as any lunch we’d enjoy at Jason’s Deli or Panera Bread. If you try either of these recipes, please let me know what you think!
Turkey Rachel Paninis
- 1 pound thinly sliced deli turkey (I use Boar’s Head maple)
- 1 pound sliced Swiss (I use Boar’s Head gold label)
- Thousand Island dressing (I use Marie’s)
- Sauerkraut (I buy refrigerated – not canned)
- Stone Ground Mustard (optional)
- Dark or marbled rye bread softened butter
Heat panini maker or griddle to high. Spread think layer of dressing on both slices of bread, then layer turkey, Swiss, and sauerkraut. Spread softened butter on outside slices of all sandwiches; grill until cheese melts and grill marks are obvious.
Serve with small bowls of dressing and stone ground mustard on the side.