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Wood platter with sandwich showing melted cheese and coleslaw
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4.50 from 8 votes

Rachel Sandwich

Toasted Rye Bread sandwich with turkey, coleslaw, Swiss Cheese and Russian Dressing!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Servings: 1
Calories: 714kcal
Author: Julie Evink


  • 2 slices rye bread
  • 2 tablespoons Russian or Thousand Island dressing
  • 1/4 pound sliced turkey thinly sliced, or pastrami
  • 2 to 3 slices Swiss cheese
  • 1 tablespoon butter softened
  • 1/4 cup coleslaw


  • Butter one side of each slice of bread.
  • Spread the opposite side of each slice of rye bread with the Russian dressing.
  • Top a slice of bread, dressing side, with the turkey or pastrami and Swiss cheese.
  • Put the coleslaw in a colander to drain off excess liquids.
  • Spread the coleslaw over the cheese layer and then top with the remaining slice of bread, butter side up.
  • Place a heavy skillet or griddle over medium heat. Place the sandwich on the hot pan and cook until the bottom has browned. Carefully turn it over and cook until the other side has browned and the turkey is warmed and the cheese has melted.



  • Like a Reuben, a Rachel is made with rye bread but you can switch it up if you want! Just use a sturdy sliced bread – you don’t want anything too soft otherwise it might not hold up well.
  • You can substitute the coleslaw for sauerkraut.
  • Sprinkle 1/4 tsp celery seeds over the coleslaw. 
  • Replace Swiss cheese with another kind of cheese like Muenster, Emmental or Gruyere cheese. Really anything that melts nicely will work!


Calories: 714kcal | Carbohydrates: 42g | Protein: 40g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 147mg | Sodium: 1925mg | Potassium: 713mg | Fiber: 4g | Sugar: 10g | Vitamin A: 882IU | Vitamin C: 6mg | Calcium: 500mg | Iron: 3mg