RACHEL SANDWICH

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

Heat a cast iron skillet or griddle over medium-high heat while you prepare the sandwich ingredients.

Assemble the sandwiches. Avoid having sauerkraut and pickles from touching the bread to keep it from getting soggy. 

Take it a step further and squeeze excess liquid from sauerkraut with a paper towel.

Cook on a greased skillet or griddle 3-4 minutes per side until cheese is melted.

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