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Rachel Sandwich with Turkey

rachel sandwich with turkey on jewish rye bread
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Salty, sour, savory, cheesey, freaking delicious sandwich! You will start planning your next sandwich as soon as you finish your first.

  • Author: Becky Schmieg
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Category: Main Course
  • Cuisine: American

Ingredients

  • Jewish rye
  • Mayo
  • Yellow mustard
  • Swiss or provolone cheese
  • Sliced deli turkey meat
  • Pickles
  • Sauerkraut
  • Butter

Instructions

  1. Set up a sandwich-making station. Get out a griddle or a large cast-iron skillet and sandwich ingredients.
  2. Heat a cast iron skillet/griddle over medium-high heat while you assemble the sandwiches.
  3. Assemble the sandwiches. Avoid having sauerkraut and pickles from touching the bread to keep it from getting soggy. See note about sauerkraut.
  4. Cook on both sides until toasted and cheese is melted. About 3-4 minutes per side.
  5. Enjoy!

Notes

  • It’s not crucial but it is helpful to take the extra time to squeeze some excess liquid from the sauerkraut to prevent soggy bread. I just place the sauerkraut on paper towels and squeeze. 

Find it online: https://www.figjar.com/rachel-sandwich-with-turkey/