We love Reubens in this family, but we only have corned beef around on a special occasion. The Rachel, however, is made with sliced turkey, which we tend to have around a lot. The secret to this sandwich is to not skimp on the sauerkraut or pickles. Both add that needed zip to this sandwich!
The Rachel {kin to The Reuben} Sandwich
for two sandwiches
1/2 lb deli sliced turkey
1/2 c sauerkraut, drained
4 slices Swiss cheese
2 T 1000 Island Dressing
12 Bread and Butter pickle slices
4 slices multigrain bread
1 T butter
Lightly toast bread. Spread dressing on both slices. Heat a skillet with a little butter. Add turkey slices and heat through. Add cheese on top of the turkey and melt. On one slice of toast pile on the turkey slices and cheese, pickles and dressing. On top of the other slice of toast arrange the sauerkraut. Carefully place the kraut bread, kraut side down on top of the turkey bread. Slice at a diagonal. Serve with crispy potato chips.
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