I'm a sucker for warm, gooey, grilled sandwiches. You could put pretty much anything inside it, I really don't care, I'll still inhale it. As soon as I laid eyes on this guy (or gal, as the name implies), I knew I had to have her.
This recipe comes from the mind of Kevin, over at Closet Cooking. I love his recipes, but especially his grilled sandwiches. The guy's a pro when it comes to lunch. Take some time out if you're planning on browsing his site, cause once you start sifting through his recipes you're gonna be there awhile with his site in one browser and Pinterest in the other, pinning away!
There are two versions of this sandwich...I did the one with coleslaw and thousand island dressing. The other version uses sauerkraut and Russian dressing. I can't wait to try that one as well. Since I didn't have any thick sliced roast turkey leftovers I bought the Oscar Mayer Carving Board Turkey. It was my first time trying it and, while good, it was pretty pricey for how little you get. It turned out to be perfect for this sandwich, but I certainly won't be purchasing the stuff often. Only when I need thick carved meat without making a whole bird.
Anyway, I definitely recommend trying this sandwich...either version! And when you're done with this one, try some of his others! I'm telling you...he's got some good stuff. I only stumbled on him about a month ago, but he's quickly become one of my favs :)
'The Rachel Sandwich'
Source: Closet Cooking
1 tablespoon butter, room temperature
2 slices rye, lightly toasted
1/2 cup Swiss cheese, shredded and at room temperature
1-2 slices roast turkey, warm
1/4 cup coleslaw or sauerkraut, squeezed, drained and coarsely chopped
1 tablespoon Russian dressing or thousand islands dressing
1. Heat a non-stick pan over medium heat.
2. Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with the turkey, coleslaw or sauerkraut, dressing, the remaining cheese and finally the other slice of bread.
3. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.