The Rachel

  • SERVING SIZE 1 sandwich
  • PREP TIME 15 mins.
  • TOTAL TIME 15 mins.

Create a Rachel unlike any other. Cool red cabbage slaw with hints of basil and lemon takes the place of typical sauerkraut for a sandwich that has broad appeal and big flavor.

Ingredients

 

The Rachel

6 tbsp.

Russian or Thousand Island dressing

2 slices

Dark rye (¾-inch thick)

3 oz.

Big-eye Swiss cheese

3 oz.

Red Cabbage & Fresh Basil Slaw (drained)

 

Red Cabbage & Fresh Basil Slaw

½ cup

Basil, roughly chopped

4 cups

Red cabbage, thinly shredded

⅓ cup

Lemon Vinaigrette

 

Lemon Vinaigrette

6 oz.

Fresh lemon juice

2 oz.

White balsamic vinegar

3 tbsp.

Lemon zest

1 tbsp.

Sugar

¼ tsp.

Salt

⅛ tsp.

Freshly ground black pepper

12 oz.

Extra virgin olive oil

Directions

 

To prepare the rachel:

1. Spread the dressing on each slice of bread (3 tbsp. per slice), then top one of the slices with the turkey.

2. Top the turkey with Swiss cheese and Red Cabbage & Fresh Basil Slaw.

3. Finish with the other slice of bread.

4. Secure the sandwich with a long skewer if needed.

 

 

 

 

To prepare the Red Cabbage & Fresh Basil slaw:

1. Toss the basil, cabbage and Lemon Vinaigrette together in a stainless steel bowl.

2. Refrigerate for 10–20 minutes before using.

 

To prepare the Lemon vinaigrette: 

1. Blend the lemon juice, balsamic vinegar, lemon zest, sugar, salt and pepper with a wire whisk. Allow the mixture to rest for 15 minutes.

2. Slowly incorporate the olive oil with a wire whisk.

3. Chill for one hour before using.

RECIPE TWISTS

Swap and substitute to make it your own.

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