If you love a classic Reuben, you’ll adore the Rachel Sandwich — a flavorful twist that replaces corned beef with juicy sliced turkey. Stacked with crunchy coleslaw, melted Swiss cheese, and plenty of Thousand Island dressing, then toasted on rye until golden and gooey, this Turkey Reuben turns a simple lunch into something unforgettable. It’s also an excellent way to use up leftover turkey after holidays like Thanksgiving.
If you enjoy bold deli-style sandwiches, try making turkey pastrami for an extra peppery, smoky edge — it makes a standout Rachel. That said, any good sliced turkey works well, whether it’s leftover roasted breast or deli-sliced turkey from the grocery counter. This sandwich elevates plain turkey into a hot, savory sandwich with contrasting textures: crisp, buttery rye bread, creamy dressing, and crunchy slaw.
Ingredients
Below are the best ingredients to build a classic Rachel (Turkey Reuben) and a few substitution notes. For exact measurements see the recipe card further down.
- Turkey – Use sliced roasted turkey or deli turkey. Leftover turkey breast from a holiday roast is ideal; turkey pastrami adds a peppery kick.
- Rye bread – Marble rye, dark rye, or Jewish rye all work great and add authentic flavor to the sandwich.
- Butter – For spreading on the outside of the bread so it browns and crisps when grilled.
- Thousand Island or Russian dressing – Both are excellent; Thousand Island often contains chopped hard-boiled egg, while Russian dressing may include horseradish or Worcestershire for extra tang.
- Swiss cheese – Thin slices melt beautifully and balance the dressing and turkey.
- Coleslaw – A Rachel uses coleslaw instead of sauerkraut. For best results toss 1 cup coleslaw mix with about 1 tablespoon coleslaw dressing so the slaw is flavorful but not soggy. If you prefer sauerkraut, press out excess liquid before assembling.
Instructions
Follow these clear steps for a perfectly melted, golden Rachel sandwich. The method is quick and straightforward—most of the work is assembly.
- Warm the turkey (optional). Heat a large skillet or griddle over medium-high. Add sliced turkey and warm 30–60 seconds per side until heated through. Thin deli slices can be used cold if preferred.
- Toss the slaw. Combine 1 cup coleslaw mix with about 1 tablespoon coleslaw dressing so the slaw is lightly coated and not watery.
- Butter and dress the bread. Spread butter on one side of each bread slice for grilling and spread Thousand Island dressing on the opposite side.
- Assemble. Place a slice of Swiss cheese on the dressing side of each bread slice. On half of the slices, layer warmed turkey and a portion of dressed coleslaw, then top with the remaining bread slices (cheese side down) to form sandwiches.
- Grill the sandwiches. Heat the same skillet over medium. Wipe away any loose bits, then place sandwiches in the pan. Grill 3–4 minutes per side, flipping once, until the bread is golden brown and the cheese is melted.
- Serve immediately. Slice on the diagonal and enjoy warm so the cheese remains gooey and the slaw retains its crunch.
What to serve with it
This turkey Reuben stands well on its own, but pairing it with a simple side makes a full, satisfying meal. Classic choices include kettle-cooked potato chips or any crispy fries. For more substantial sides, consider:
- Potato sides: animal-style fries, truffle fries, or smashed potatoes.
- Air-fryer favorites: onion rings, french fries, or tater tots for a quick crisp side.
- Salads: potato salad, pickle pasta salad, or a creamy cucumber salad to cut the richness.
For a comforting combo, pair the sandwich with roasted tomato soup or broccoli cheddar soup for dipping and extra warmth.
More sandwich recipes
If you enjoy hearty sandwiches layered with flavor, here are a few other favorites to try:
Meatloaf Sandwich
Pastrami Sandwich
Chimichurri Steak Sandwich
Reuben Sandwich
Turkey Reuben Sandwich (Rachel)
This easy Rachel sandwich is a quick, flavorful lunch featuring layers of Swiss cheese, coleslaw, and Thousand Island dressing on toasted rye bread. It’s simple to assemble and ready in minutes.
Servings: 4 sandwiches
Prep Time: 5 minutes • Cook Time: 8 minutes • Total Time: 13 minutes
Author: Whitney Bond
Ingredients
- 1 pound roasted or deli turkey, sliced
- 1 cup coleslaw mix
- 1 tablespoon coleslaw dressing
- 8 slices rye bread
- 2 tablespoons butter
- 1/2 cup Thousand Island dressing (or Russian dressing)
- 8 slices Swiss cheese
Instructions
- Heat a large skillet or griddle over medium-high heat. Add turkey and warm briefly (30–60 seconds per side) until heated through, then remove and set aside.
- Toss the coleslaw mix with the coleslaw dressing until lightly coated.
- Spread one side of each bread slice with butter and the other side with Thousand Island dressing.
- Place a slice of Swiss cheese on the dressing side of each bread slice.
- On half of the bread slices, layer turkey and dressed coleslaw. Top with the remaining bread slices, cheese side down, to form sandwiches.
- Wipe the skillet clean and heat over medium. Grill sandwiches 3–4 minutes per side until bread is golden and cheese is melted. Serve immediately.
Notes
- I typically use 1/4 pound turkey per sandwich. For an extra-large, deli-style sandwich, increase to 1/2 pound per sandwich.
- If using very thin deli-sliced turkey, warming the meat first is optional.
- If you prefer sauerkraut instead of coleslaw, drain it well and press out excess liquid to avoid a soggy sandwich.
Nutrition Facts (per sandwich)
Calories: 609 kcal • Carbohydrates: 40 g • Protein: 32 g • Fat: 35 g • Saturated Fat: 13 g • Sodium: 1850 mg