Rachel Sandwich
● United StatesThe Rachel Sandwich exists as a deliberate counterpart to the Reuben, sharing its construction but swapping the corned beef for turkey (or sometimes pastrami) and the sauerkraut for coleslaw. Its exact origin is unclear, but it began appearing on American deli menus by the mid-20th century, with the name likely a play on the Reuben, a feminine counterpart to its more famous sibling. Some food historians point to a 1871 sheet music song called Reuben and Rachel as the inspiration for the naming convention. The sandwich gained ground during the 1960s and 1970s as American delis sought lighter, less salty alternatives to the heavily cured Reuben. The substitution of coleslaw for sauerkraut also gave it a sweeter, crunchier profile that appealed to diners who found the original too aggressive. Today the Rachel is a fixture on diner and deli menus across the United States, particularly in the Midwest and Northeast, often listed directly beneath the Reuben as its alternate.
The Rachel is the sandwich you order when you want a Reuben but have a quieter palate, or when you don't eat red meat. It's never quite escaped its sibling's shadow, but it has a steady, loyal following among deli regulars. In the Midwest, where coleslaw culture runs deep, the Rachel often outsells the Reuben at family-style diners and lunch counters. It's lighter, sweeter, and slightly less ambitious than its more famous cousin, but a well-made one, with quality turkey, freshly shredded slaw, real Swiss, and a properly griddled rye crust, can rival any Reuben on a good day. It also tends to age better as a leftover, since the slaw doesn't go limp the way sauerkraut does.
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Ingredients
- 2 slices rye bread
- 4 oz sliced roast turkey or pastrami
- 2 slices Swiss cheese
- 1/4 cup coleslaw, drained
- 2 tbsp Russian or Thousand Island dressing
- Butter for the griddle
Method
- Spread dressing on the inside of both slices of rye
- Layer Swiss, turkey, coleslaw, and a second slice of Swiss
- Close the sandwich and butter the outside of both slices
- Griddle on a medium-low skillet, pressing gently, until the bread is deep golden and the cheese melts
- Flip once, finish the second side, and cut diagonally before serving