Classic Rachel Sandwich
If you love a good Reuben but want something just a touch lighter (yet just as satisfying), let us introduce you to the Classic Rachel Sandwich. This beauty swaps out corned beef for sweet and smoky L&B Honey Maple Smoked Turkey Breast, layers in crunchy sauerkraut and is slathered with creamy L&B Thousand Island Dressing for the perfect balance of tangy, sweet and savory.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Classic Rachel Sandwich
Prep Time5 Minutes
Servings1
Cook Time10 Minutes
0Ingredients
2 slices rye bread
2 tablespoons L&B Thousand Island Dressing, divided
¾ cups drained beet sauerkraut
3 slices L&B Honey Maple Smoked Turkey Breast
2 slices Swiss cheese
1 tablespoon unsalted butter
Pickle spears, for serving
Kettle chips, for serving
Directions
- On one slice of rye bread, spread 1 Tbsp of the L&B Thousand Island Dressing. Top with the beet sauerkraut, turkey, and Swiss cheese.
- Spread the remaining 1 Tbsp L&B Thousand Island Dressing on a second piece of rye bread, and top the sandwich, dressing side down.
- Heat a medium nonstick skillet over medium heat. Add 1 Tbsp of butter and let it melt. Toast the sandwich on both sides until the cheese is melted and the bread is toasted, about 3 to 4 minutes per side.
- Serve warm with pickle spears and kettle chips.
5 minutes
Prep Time
10 minutes
Cook Time
1
Servings
Directions
- On one slice of rye bread, spread 1 Tbsp of the L&B Thousand Island Dressing. Top with the beet sauerkraut, turkey, and Swiss cheese.
- Spread the remaining 1 Tbsp L&B Thousand Island Dressing on a second piece of rye bread, and top the sandwich, dressing side down.
- Heat a medium nonstick skillet over medium heat. Add 1 Tbsp of butter and let it melt. Toast the sandwich on both sides until the cheese is melted and the bread is toasted, about 3 to 4 minutes per side.
- Serve warm with pickle spears and kettle chips.