The Rachel

  • Servings 1 sandwich
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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.
The Rachel


2 slices Dark rye (¾ inch thick)
6 tbsp. Russian or Thousand Island dressing
3 oz. Red Cabbage & Fresh Basil Slaw (drained)
12 oz. Sliced Oil Browned Turkey Breast
3 oz. Big-eye Swiss cheese

Red Cabbage & Fresh Basil Slaw

Yield: 4 cups
1/2 cup Basil, roughly chopped
4 cups Red cabbage, thinly shredded
1/3 cup Lemon Vinaigrette

Lemon Vinaigrette

Yield: 2½ cups
6 oz. Fresh lemon juice
2 oz. White balsamic vinegar
3 tbsp. Lemon zest
1 tbsp. Sugar
1/4 tsp. Salt
1/8 tsp. Fresh ground black pepper
12 oz. Extra virgin olive oil


  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 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 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.


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