Rachel Sandwich (a Reuben with turkey)

A few weeks ago I made Reuben sandwiches for my husband.  I don’t eat corned beef so I wanted to make the version that is called a Rachel and is made with turkey instead of the corned beef. I’ve always liked this version because it has all the flavor of the Reuben but it’s lower in fat and tastes better.

The homemade dressing for this sandwich is amazing.  It has a wonderful flavor that goes well with the sauerkraut.  While you don’t have to use marble rye, it really is the best choice for this sandwich. The entire combination is delicious.

Rachel Sandwiches (a Reuben with turkey) (dressing recipe from The Galley Gourmet)
For the sandwich:
8 slices marble rye bread
8 slices Swiss cheese
4 oz. turkey, thinly sliced
1 c. sauerkraut

For the Thousand Island Dressing:
1/2 c. mayonnaise
2 T. Heinz Chili Sauce
2 T. finely minced pickles
1 T. finely minced onions
1 t. Worcestershire sauce
1 t. finely chopped parsley
1 t. garlic powder
1/2 t. salt
1 t. black pepper

1.  In a small bowl combine all the ingredients for the dressing.  Mix thoroughly.   Cover and refrigerate at least 1 hour before using.

2.  In a small skillet oven medium heat saute the corned beef until it is hot.

3.  Preheat the broiler to high.  Place marble rye slices on a heavy baking sheet.  Broil 6 inches from heat for 1 minute per side.  Remove from oven.

4.  Place 2 slices of Swiss cheese on 4 slices of the bread.  Place 1/4 cup of sauerkraut on the other 4 slices of bread.  Broil for 1 minute.

5.  Remove from the oven.  Divide the corned beef and place on top of the sauerkraut.  Place a tablespoon of dressing on top of the corned beef.  Top with the bread that has the Swiss cheese on it.  Serve immediately.