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griddled sandwich halves stacked on top of eachother and set in a metal tray with newspaper.

Rachel Sandwich (Turkey Reuben Sandwich)

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: Main Dish
  • Method: Stove top
  • Cuisine: American


A savory griddled sandwich made with Russian dressing, Swiss cheese, deli turkey, and sauerkraut on flavorful rye bread. 


  • 8 slices rye sandwich bread
  • 2 tablespoons olive oil
  • 1 recipe Lightened Up Russian Dressing
  • 1 pound thick-sliced deli turkey 
  • 1 cup drained sauerkraut (6 ounces)
  • 8 slices Swiss cheese (8 ounces)


Heat oven to 200ºF (93ºC); line a baking sheet with a wire rack and set aside.

Spread one side of each bread slice with ½ teaspoon oil. In a large nonstick skillet, heat 1 teaspoon oil over medium-low. 

Place 2 slices of bread, oiled side down, in skillet. Spread 2 tablespoons Russian dressing on each slice of bread, then top each with ¼ pound turkey, ¼ cup sauerkraut and 2 slices cheese. Top each with 1 slice bread, oil side up. 

Cook until bottom side is golden and crispy, about 5 minutes. Flip sandwiches and continue to cook, pressing down gently with a spatula, until bottom side is golden brown and cheese is melted, about 3 minutes more.

Transfer sandwiches to prepared sheet and keep warm in oven; wipe out skillet. Repeat with remaining teaspoon oil, bread, sauce, turkey, sauerkraut and cheese. Serve immediately.


Pastrami can be used in place of the deli turkey. As can corned beef or any preferred sliced deli meat. 


  • Serving Size: 1 sandwich
  • Calories: 581
  • Sugar: 8g
  • Sodium: 2129mg
  • Fat: 30g
  • Saturated Fat: 11g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 39g
  • Cholesterol: 115mg

Keywords: Rachel Sandwich, Turkey Reuben

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