Reuben or Rachel Sandwich

Reuben or Rachel Sandwich
Diana Rattray
  • 10 mins
  • Prep: 5 mins,
  • Cook: 5 mins
  • Yield: 1 serving
Ratings

The origin of the Reuben sandwich is not clear, but it is thought that it was created around 1914 by Arnold Reuben, who was the owner of Reuben's Restaurant in NYC. Others have claimed that the sandwich was created by Nebraska grocer, Reuben Kolakofsky. The Reuben is a grilled sandwich traditionally made on rye bread with a filling of corned beef, Swiss cheese, sauerkraut, and Russian dressing.

The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.

Serve a Reuben or Rachel sandwich with sour pickles and potato chips or potato salad.

What You'll Need

  • For the Reuben Sandwich:
  • 2 slices rye bread
  • 2 tablespoons Russian dressing
  • 1/4 pound corned beef (thinly sliced)
  • 2 to 3 slices Swiss cheese
  • 1/4 cup sauerkraut
  • 1 tablespoon butter (softened)
  • For the Rachel Sandwich:
  • 2 slices rye bread
  • 2 tablespoons Russian dressing
  • 1/4 cup coleslaw
  • 1/4 pound sliced turkey (thinly sliced, or pastrami)
  • 2 to 3 slices Swiss cheese
  • 1 tablespoon butter (softened)

How to Make It

The Reuben

  1. Place the sliced rye bread on the countertop; spread about 1 tablespoon of Russian dressing over each slice.
  2. Top one of the slices of bread with the corned beef, and Swiss cheese.
  3. Drain the sauerkraut in a colander; squeeze out any excess moisture. Pile the sauerkraut on the cheese layer and then top with the other slice of bread (Russian dressing side down).
  4. Spread the softened butter over the top and bottom of the sandwich.
  1. Place a heavy skillet or griddle over medium-low heat. Add the sandwich and cook until the bottom is golden brown. Carefully turn it over and cook until the other side has browned and the cheese has melted.

The Rachel

  1. Spread each slice of rye bread with the Russian dressing.
  2. Put the coleslaw in a colander to drain off excess liquids.
  3. Top a slice of bread with the turkey or pastrami and Swiss cheese.
  4. Spread the coleslaw over the cheese layer and then top with the remaining slice of bread.
  5. Spread the softened butter over the top and bottom of the sandwich.
  6. Place a heavy skillet or griddle over medium-low heat. Place the sandwich on the hot pan and cook until the bottom has browned. Carefully turn it over and cook until the other side has browned and the cheese has melted.

Variations

  • Replace the Russian dressing with Thousand Island dressing.
  • Replace the Russian dressing with a combination of 1 tablespoon of ketchup, 1 tablespoon of mayonnaise, and 1 teaspoon of dill pickle relish.
  • Sprinkle 1/2 teaspoon of caraway seeds over the sauerkraut on the Reuben sandwich.
  • Sprinkle 1/4 teaspoon of celery seeds over the coleslaw in the Rachel sandwich.
  • Replace the Swiss cheese with Muenster, Emmental, or Gruyere cheese. Or use your favorite melty cheese.