theme: Sandwich & Salad

Posted on » by Dino » Theme:

The Rachel Sandwich

Notes

The Rachel Sandwich is a delicious spin on the classic Reuben, with roasted turkey in place of corned beef, and coleslaw in place of sauerkraut.

I thought the coleslaw was a little bit on the sour side, next time I would cut  the amount of vinegar and up the sugar.

Ingredients

Russian Dressing

Recipe from Epicurious

Yield: Makes about 1¼ cups

  • 1 Tbsp finely chopped Onion
  • 1 cup Mayonnaise
  • ¼ cup ketchup-style Chili Sauce
  • 4 tsp bottled (regular; not packed in beet juice) Horseradish
  • 1 tsp Hot Sauce, preferably Frank’s Red Hot Sauce
  • 1 tsp Worcestershire sauce
  • ¼ tsp Sweet Paprika
  • Fine Salt (*see notes, I omitted it)

Coleslaw

Recipe from All Star Sandwich Bar in Cambridge, MA

  • 1 small or ½ large Cabbage, shredded
  • 1 Carrot, grated
  • ¾ cup cider vinegar
  • 1 cup Mayonnaise
  • ¼ tsp ground Black Pepper
  • ½ tsp coarse Sea Salt
  • ½ tsp Celery Seed
  • 2 Tbsp Sugar

Sandwich

Recipe based on Martha Stewart’s version

  • 5 ounces sliced Roasted Turkey Breast
  • 2 slices Sourdough Bread
  • Unsalted butter
  • 2 Tbsp Russian Dressing (above)
  • 3 thin slices Swiss Cheese
  • 1/4 cup Coleslaw (above)

Directions

Russian Dressing

  1. In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste.
  2. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika.
  3. Season with fine sea salt, if desired. (*I did not think it needed any)

The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.

Coleslaw

  1. Wisk all ingredients together in a bowl
  2. Refrigerate for an hour

Sandwich

  1. Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
  2. Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle.
  3. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with 3 slices of cheese.
  4. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes.
  5. Sandwich turkey and coleslaw between bread. Slice and serve immediately.