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  • Writer's pictureTina

Foodie Friday: The Rachel Sandwich





Happy Foodie Friday, dear reader. We have made it to the end of yet another week. With any luck, we will be delivering baby goats this weekend. Our poor girl, Red, is lumbering around like she is tired of being fat and pregnant. My hope is that Red delivers two small kids and not four or, heaven forbid, one big one. One or two little ones are ideal for the mama and the kids. Nobody has to fight to nurse with two, and mama comfortably produces enough milk to sustain both kids. I will keep our meals simple and relaxed for the next few weeks. Eric requested his favorite sandwich be placed on the weekly menu. Soup and sandwiches are a staple here at the farm because they are easy and convenient.


I discovered The Rachel sandwich several years ago while dining with a friend. The Rachel sandwich is similar to The Reuben but made with turkey, coleslaw, Russian dressing, and rye bread. It is, hands down, one of my favorite meals. Eric loves them. Jenna is always happy when I make them, and GramBarb requests an invitation to dinner when they are on the menu. The only one who doesn’t enjoy them is The Bean. Combining rye bread, coleslaw, and Russian dressing is too exotic for my girl. She chooses a simple grilled cheese sandwich when The Rachel sandwich is on the menu.


I hope you enjoy this simple and delicious sandwich as much as we do. To make a more well-rounded meal, I serve it with a spinach or kale salad, oven-roasted potato slices, and pickles.


The Rachel Sandwich


Ingredients:

2 lbs. Chipped Turkey Breast From The Deli

1 Cup Russian Dressing

¼ Cup Sweet Relish

Coleslaw (Whatever recipe you prefer)

1 lb. Swiss Cheese

Rye Bread

Butter, Softened


Directions:

Place the turkey breast and swiss cheese on the rye bread to assemble the sandwich. Place the coleslaw between the turkey and the cheese; I find this keeps the bread from becoming soggy.


Mix one cup of the Russian dressing with ¼ cup of sweet pickle relish. Spread this mixture atop the bread. Next, butter the outside of the bread, both top and bottom. Grill on a hot skillet until golden brown. Serve immediately.


The Rachel sandwich makes a delicious and convenient meal, whether it’s kidding season, a busy weeknight, or a relaxed weekend. On this blustery March day, stay safe, be smart, enjoy simple and delicious food, and keep washing your hands.

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Whatever it takes to keep the Bibbed Wonder Buns happy…

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