A super tasty and simple Rachel sandwich recipe that’s packed full of turkey, Swiss cheese, and a zesty scratch-made chipotle 1,000 Island dressing.
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I know that most people like to celebrate St. Patrick’s Day with lots and lots of booze. I like that part, too, but what I really like to celebrate is the food. Every year my family hits an Irish buffet and we stuff ourselves to the gills with corned beef, Irish potatoes, and every cabbage dish under the sun. Most people wake up the next day with a beer hangover – I wake up with a cabbage hangover. I wanted a recipe to get myself in the spirit of the holiday (and to train my stomach for the buffet). I also wanted something a little out of the norm – a slight variation on a classic. Enter this Zesty Chipotle Rachel Sandwich. A Rachel sandwich is a version of a Rueben sandwich. A Rueben is the iconic sandwich consisting of corned beef, sauerkraut, Swiss cheese, 1,000 Island dressing, and rye bread. Turkey takes the place of corned beef in a Rachel and some versions use coleslaw instead of sauerkraut. Is one of them better than the other? No. They’re both full of rich, gooey, melt-y deliciousness. A Rachel is just a slight variation on that deliciousness.
The key to both the Rachel and the Rueben is the 1,000 Island dressing. It’s the glue that holds the whole thing together and gives you the distinct flavor that is so crucial to this sandwich. I really wanted to make my own 1,000 Island dressing this year. There’s just one problem – I don’t like ketchup. Let me re-phrase that. I loath ketchup. I have a very hard time eating something if I know there is ketchup in it. I knew there had to be some tomato-like ingredient in existence that could be substituted for ketchup. That ingredient? Adobo sauce. Adobo is the tangy, sweet sauce that chipotles are packed in. The result? Pure magic. This zesty spin is going to take your Rachel and Rueben sandwiches to a whole new level.
It’s a super easy dressing to make. Simply combine 3/4 cup mayo, 6 heaping Tbsp. of Deli-style relish (not sweet relish), 3 Tbsp. adobo sauce, 1 tsp. lemon juice, 1 tsp. sugar, 1/4 cup chopped fresh chives, 1/8 tsp. garlic powder, and 1/8 tsp. kosher salt. Mix all of these ingredients together until combined.
Of course you cannot have a Rachel sandwich without sauerkraut. And if you don’t like sauerkraut then we can’t be friends. All you need to do here is heat 2 1/2 cups of sauerkraut in a small sauce pan on the stove top. Cook for 5 minutes or so on medium-low heat, stirring a few times. You can use store bought or homemade (even better!) sauerkraut. OK, if you don’t like sauerkraut then you can go with coleslaw instead.
Now it’s time to assemble these masterpieces. Take a few pieces of rye bread and slather it with a generous helping of your scratch-made dressing. Place a heaping pile of deli-style turkey, a generous portion of the heated sauerkraut, and a few pieces of Swiss cheese on the other half. Heat a pan to medium on the stove top and melt some butter in the pan. Combine the sandwich halves and place in the heated pan. Cook the sandwich for 5 minutes or so on each side. The cheese should start to melt and the bread should develop a golden crust.
There you have it. One of the tastiest sandwiches on the planet with homemade 1,000 Island dressing – no ketchup in sight. The whole thing is done in 20 minutes. That’s what I call winning.
A super tasty and simple Rachel sandwich recipe that's packed full of turkey, Swiss cheese, and a zesty scratch-made chipotle 1,000 Island dressing.
For the dressing: Combine mayo, adobo sauce, deli-style relish, lemon juice, sugar, chopped chives, garlic powder, and salt in a small bowl.
Heat sauerkraut for 5 minutes or so on medium-low in small sauce pan.
To assemble the sandwiches: Slather a generous portion of dressing on one slice of bread. Add turkey, heated sauerkraut, and slices of Swiss cheese to other slice. Combine the two halves of the sandwich.
Heat a pan to medium and melt desired amount of butter. Place sandwich in pan and cook for 5 minutes or so on each side. The cheese should melt and the bread should develop golden crust.