Martha Stewart The Rachel Sandwich

Martha Stewart The Rachel Sandwich is a quick, easy weekday lunch you can griddle in 10 minutes flat. Turkey, Swiss cheese, coleslaw, and Russian dressing get heated separately on buttered sourdough, so every layer is crispy, melty, and hot.

Serve it with chips and a dill pickle for an easy deli lunch at home. The trick is griddling each piece on its own before stacking, because cold turkey under melted Swiss kills the whole sandwich.

Martha Stewart The Rachel Sandwich

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

835

kcal

Golden buttered sourdough pressed around warm turkey, stretchy Swiss, crunchy coleslaw, and tangy Russian dressing that ties the whole thing together.

Ingredients

• 5 ounces sliced roasted turkey breast
  

• 2 slices sourdough bread
  

• Unsalted butter
  

• 2 tablespoons Russian dressing
  

• 3 thin slices Swiss cheese
  

• 1/4 cup Creamy Coleslaw
  

Directions

• Heat the griddle: Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
• Prep the first slice: Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle.
• Add the second slice and toppings: Butter one side of remaining slice of bread. Place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes.
• Stack and serve: Sandwich turkey and coleslaw between bread. Slice and serve immediately.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Mercer Millennia 10-inch bread knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is the difference between a Rachel and a Reuben sandwich?

A Reuben uses corned beef and sauerkraut, while a Rachel uses roast turkey and coleslaw. Both share Swiss cheese and Russian dressing on griddled bread. The Rachel runs lighter and less funky, which makes it a better pick if fermented cabbage is not your thing.

What cut of turkey works best for a Rachel sandwich?

Freshly roasted turkey breast gives you the best flavor and texture, and chef Chris Schlesinger carved his from a whole roasted breast on Martha’s show. Leftover Thanksgiving turkey works just as well. If you go with deli meat, get it sliced fresh at the counter rather than prepackaged, and ask for medium-thick slices so they hold up on the griddle.

Can I make a Rachel sandwich ahead of time?

You can prep the coleslaw and Russian dressing up to 3 days ahead and store them in the fridge. The sandwich itself is best griddled and eaten right away, since the bread gets soggy within about 20 minutes. If you are meal prepping, keep all the components separate and assemble on the griddle when ready to eat.

What bread can I use instead of sourdough?

Rye bread is the classic swap, and it is what most delis use for a Reuben, so it pairs naturally with the same filling. Marble rye adds a mild sweetness that works well with turkey. Any sturdy bread that can handle butter and a hot griddle without falling apart will work, but skip anything too soft like white sandwich bread because it compresses into mush.

How do I keep the bread from getting soggy?

The whole trick is heating each component separately on the griddle before stacking. Get the turkey hot first, then lay the buttered bread down and add cheese to one slice so it melts while the bread toasts, about 2 to 3 minutes. Stack everything only at the very end, and serve right away so the coleslaw does not have time to soak through.