Best 6 Grilled Rachel Sandwiches Recipes

THE RACHEL SANDWICH

Steps:

• Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
• Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and 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. Sandwich turkey and coleslaw between bread. Slice and serve immediately.

GRILLED RACHEL SANDWICHES

Steps:

• Combine first 3 ingredients.
• Place 1 cheese slice on bottom half of each of 4 muffins; top with turkey, cole slaw and remaining cheese slices. Cover with remaining muffin halves.
• Cook in skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.

REUBEN OR RACHEL SANDWICH

Steps:

• Gather the ingredients.
• Place the sliced rye bread on the countertop; spread about 1 tablespoon of Russian dressing over each slice.
• Top one of the slices of bread with the corned beef , and Swiss cheese.
• Drain the sauerkraut in a colander; squeeze out any excess moisture. Pile the sauerkraut on the cheese layer and then top with the other slice of bread (Russian dressing side down).
• Spread the softened butter over the top and bottom of the sandwich.
• Place a heavy skillet or griddle over medium-low heat. Add the sandwich and cook until the bottom is golden brown. Carefully turn it over and cook until the other side has browned and the cheese has melted.
• Gather the ingredients.
• Spread each slice of rye bread with the Russian dressing.
• Put the coleslaw in a colander to drain off excess liquids.
• Top a slice of bread with the turkey or pastrami and Swiss cheese.
• Spread the coleslaw over the cheese layer and then top with the remaining slice of bread.
• Spread the softened butter over the top and bottom of the sandwich.
• Place a heavy skillet or griddle over medium-low heat. Place the sandwich on the hot pan and cook until the bottom has browned. Carefully turn it over and cook until the other side has browned and the cheese has melted.

PASTRAMI RUEBEN AKA "THE RACHEL"

Steps:

• For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time.
• For the sandwich build: Combine half of the dressing with the sauerkraut and toss. Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes. Serve the extra dressing on the side.
• Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.

GREAT GRILLED VEGETABLE SANDWICH

Steps:

• Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Combine all ingredients in a food processor and pulse.

RACHEL SANDWICH

Steps:

• Spread two slices of the rye bread lightly with the Thousand Island dressing (Russian salad dressing may be substituted.).
• Top one slice of bread with a slice of Swiss cheese.
• Put a layer of coleslaw over the cheese, then top with the sliced Pastrami, and then the other slice of Swiss cheese.
• Top with the second slice of rye bread, dressing side down.
• Butter the rye bread on the outside with the soft butter, and grill the sandwich in a skillet until both sides are golden brown and the cheese is melted.
• Remove from skillet, cut in half and serve.