Rachel Sandwich on Blackstone: Turkey Reuben with Coleslaw

The Rachel is a Reuben with turkey instead of corned beef and coleslaw instead of sauerkraut. It’s the better of the two — the turkey is lighter, the coleslaw adds crunch and sweetness, and the whole thing still gets the same griddle-pressed, cheese-melted treatment that makes a Reuben worth making.

On the Blackstone, you can press and toast both sides perfectly flat, get an even, golden crust on the bread, and melt the Swiss thoroughly without flipping twice and losing toppings everywhere. Four sandwiches at once, same result across all of them.

Prep time: 10 minutes · Cook time: 8 minutes · Serves: 4

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Ingredients

Sandwiches (per sandwich):

• 2 slices marble rye bread (or regular rye)
• 4 oz sliced turkey (deli-style, or shaved roasted turkey)
• 2 slices Swiss cheese
• 2 tbsp Russian dressing (recipe below or store-bought Thousand Island)
• ¼ cup creamy coleslaw
• 1 tbsp butter, softened

Quick Russian Dressing (makes enough for 4 sandwiches):

• ½ cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp white vinegar
• Salt and pepper to taste

Quick Creamy Coleslaw:

• 2 cups shredded green cabbage
• ½ cup shredded carrot
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

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Instructions

Step 1: Make the dressing and coleslaw. Whisk together all dressing ingredients. In a separate bowl, toss cabbage and carrot with mayo, vinegar, sugar, salt, and pepper. Let the coleslaw sit 5 minutes — it softens slightly and the flavors meld. Both can be made a day ahead.

Step 2: Build the sandwiches. Spread Russian dressing on one inside face of each bread slice. On the bottom slice: pile turkey, top with both slices of Swiss cheese. Add coleslaw on top of the cheese. Place the top bread slice dressing-side down. Butter the outsides of both bread slices.

Step 3: Toast on the griddle. Preheat Blackstone to medium (350–375°F). Place sandwiches butter-side down on the griddle. Press down with a burger press or a flat spatula for even contact. Cook 3–4 minutes until the bottom is deep golden brown and the cheese starts to melt at the edges.

Step 4: Flip and finish. Flip carefully. Press again. Cook another 3–4 minutes until the second side is golden and the cheese is fully melted. If the bread is browning too fast before the cheese melts, reduce heat slightly.

Step 5: Slice and serve. Cut diagonally. Serve immediately while the bread is crispy — the coleslaw will soften the bread if it sits too long.

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Tips

Warm the turkey first. Cold deli turkey straight from the package makes the sandwich take longer to heat through and can make the bread burn before the center gets warm. Lay the turkey on the griddle for 30–60 seconds to warm it before building the sandwich, or warm it with a dome over it.

Don’t overload the coleslaw. Too much coleslaw makes the sandwich impossible to press and gets everything soggy. ¼ cup per sandwich is the right amount — enough for crunch without structural failure.

Press firmly throughout. Even contact with the griddle is what gives you a uniformly golden crust. A burger press works perfectly here. Hold it down for the first minute, then check the bottom before pressing again.

Medium heat, not high. The bread needs time to toast through without burning while the cheese melts. High heat chars the outside before the inside is warm.

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Reuben vs. Rachel: What’s the Difference?

A Reuben uses corned beef and sauerkraut. A Rachel uses turkey and coleslaw. Both use Swiss cheese and Russian dressing on rye bread, and both get the griddle-pressed treatment. The Rachel is milder, slightly sweeter, and honestly more approachable for people who find corned beef too strong. If you want to split the difference, use pastrami instead of turkey — slightly more assertive than turkey, less aggressive than corned beef.

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Frequently Asked Questions

What is a Rachel sandwich? A Rachel is a variation on the Reuben: sliced turkey (instead of corned beef), creamy coleslaw (instead of sauerkraut), Swiss cheese, and Russian dressing on toasted rye bread. It’s griddled the same way as a Reuben — pressed flat on a hot surface until the bread is golden and the cheese melts.

What’s the difference between Russian dressing and Thousand Island? Russian dressing is tangier and slightly spicier — it has horseradish and Worcestershire, which Thousand Island typically doesn’t. Thousand Island is sweeter, often with pickle relish. Both work on a Rachel, but Russian dressing is the more traditional choice and has better contrast with the rich turkey and cheese.

Can you use any bread for a Rachel sandwich? Rye is traditional and the right choice — the caraway flavor is part of the sandwich’s identity. Marble rye (swirled white and rye) is the diner standard. Pumpernickel is a stronger alternative. In a pinch, sourdough works but changes the flavor profile significantly.

How do you keep the coleslaw from making the Rachel sandwich soggy? Drain excess moisture from the coleslaw before adding it to the sandwich, use a reasonable amount (¼ cup max per sandwich), and serve immediately after griddling. The longer it sits, the more moisture the slaw releases into the bread.