You’ll see two different sandwiches called the Rachael, depending on where you are. Sometimes the Reuben is corned beef, and the Rachael is pastrami. But there’s a third variation in which the corned beef and kraut are replaced with turkey and crisp slaw.
Prep Time: None Cook Time: 3–4 minutes Makes: 1 serving
4 ounces (113 g) sliced turkey
1 tablespoon (15 ml) avocado oil, for toasting the bread
2 slices Marble Rye Bread
2 tablespoons (30 ml) Russian Dressing
¼ cup (60 g) Dilly Slaw
Heat the turkey slices in a small skillet over medium heat until warm, about a minute. Remove from the pan and set aside. Wipe out the pan and add the oil.
Once hot, add the bread and toast for 2–3 minutes, or until crispy and golden. Transfer to a plate and spread on a third of the Russian dressing. Top with turkey, slaw, the rest of the dressing and then the remaining slice of bread. Cut in half and serve.
Bubbe’s tip: Going on a picnic? This sandwich is just as good cold! Don’t forget to bring the pickles (here).