Facebook0Pin0Reddit0Email0Print0 Meet the Rachel Sandwich, the lighter take on the classic Reuben that calls for turkey instead of corned beef.Yes, crunchy sauerkraut, Swiss cheese, and rye bread are all still invited to lunch.A corned beef Reuben has to be one of the most beloved sandwiches of all time.

There are at least a dozen variations, from egg rolls to dip, but the Rachel just might be the best.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRachel Sandwich RecipeRecipe ingredients Ingredient notes Rye bread: Take your pick; seeded rye, pumpernickel, or marble rye all work well.Thousand island dressing: Some Reuben-style recipes call for Russian Dressing, which is similar in flavor to 1000 island, but isn’t made with pickle relish and may be spicy.Both types of dressing make excellent Rachel Sandwiches.Swiss cheese: You’ll need 2+ slices of Swiss per sandwich.Sauerkraut: You can absolutely make your own sauerkraut, but store-bought canned fermented cabbage works just as well.

Whichever you use, drain it well so the kraut doesn’t make the sandwich soggy.Step-by-step instructions Place a wire rack inside a rimmed baking sheet in the oven and preheat the oven to 200 degrees to create a warm place to keep everything hot while you cook the sandwiches.Prepare a sandwich-building station on the counter.Place half of the slices of rye bread down onto your work surface.

Spread each slice wi

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