Turkey Rachel Sandwich

5 from 2 votes

This easy gluten free Grilled Turkey Rachel Sandwich recipe is made with Swiss cheese, crunchy coleslaw and homemade thousand island dressing!

Prep Time15

Cook Time20

Total Time35

Course: Sandwich

Cuisine: American

Keyword: rachel sandwich, turkey reuben, turkey rachel, gluten free rachel sandwich

Servings:

Calories: 831kcal

Finely chop 4-6 kosher dill pickles (equals roughly ½ cup).
Combine ½ cup mayo, 2 Tbsp. adobo sauce (from can of chipotles in adobo), 2 Tbsp. lemon juice, ¼ tsp. garlic powder, 1 tsp. sugar, and a pinch of kosher salt and pepper in a small bowl. Stir until completely combined.
Add the chopped kosher dill pickles and ¼ cup of minced dill, chives, or herb of choice. Mix all of these ingredients until completely combined.

Combine ⅓ cup mayo, 3 Tbsp. Dijon mustard, 2 Tbsp. apple cider vinegar, ½ tsp. sugar, 2 tsp. celery seeds, and a pinch of kosher salt in a small bowl. Stir until completely combined using a fork or small whisk.
Add the shredded cabbage or coleslaw mix to a large bowl and pour the dressing over the top. Toss until the cabbage is completely combined with the dressing.

Take a few pieces of rye bread and slather it with a generous helping of thousand island dressing. Place 1-2 slices of Swiss cheese on top of the dressing. Add a couple slices of deli turkey on top of the cheese. Place a heaping spoonful of coleslaw on top of the turkey.
Heat a skillet to medium on the stove top and melt a little bit of butter in the pan. Combine the sandwich halves and place in the heated pan.
Cover and cook the sandwiches for 8-10 minutes or so on each side. The cheese should start to melt and the bread should develop a golden crust. Repeat with the remainder of the sandwiches.

Sauerkraut may be used in place of coleslaw.

Feel free to use pre-made coleslaw or bottled thousand island dressing if you like (this may alter the flavors a bit).