Modern-Day Reuben Recipe, Rachel Sandwich
Enjoy a warm spring day with one of these sandwiches by Chef Anthony Marino: A modern-day Reuben or a Rachel sandwich!
- 2 slices rye bread or pumpernickel
- 2 teaspoons butter, at room temperature
- 2 tablespoons Reuben’s Russian Dressing
- 1/4 cup well-drained, fresh-style sauerkraut
- 2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
- 1/4 pound thinly sliced corned beef
Butter each slice of bread evenly to the edges on one side.
Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you’ll grill it in.
Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
- 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
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.