Griddled Rachel Sandwiches

By garciamoss

Grilled cheese sandwiches are tasty, but a grilled Rachel sandwich is even tastier. This Griddled Rachel sandwich recipe is incredibly easy to make, as all it requires is a few slices of deli turkey, some tangy sauerkraut and Cabot Alpine Cheddar (or sharp cheddar) cheese. Once all of the ingredients have been assembled, simply layer it all between two slices of perfectly toasted rye bread—what a delicious feast!

Ingredients

• 2 tablespoons ketchup
• 2 tablespoons lowfat mayonnaise
• 2 teaspoons dill pickle relish
• Pinch celery seed (optional)
• 1/2 cup sauerkraut, excess moisture squeezed out
• 4 slices rye bread
• 2 tablespoons Cabot Unsalted Butter, softened
• 4 ounces sliced deli turkey
• 2 ounces Cabot Alpine Cheddar*, grated (about 1/2 cup)

Details

Adapted from cabotcheese.coop

Preparation

Step 1

1. In small bowl, whisk together ketchup, mayonnaise, relish and celery seed, if using.

2. Place sauerkraut in small microwave-safe dish and microwave for 1 to 2 minutes or until steaming hot; set aside.

3. Spread butter over one side of each bread slice. Turn slices over and spread each with some of ketchup-mayonnaise mixture.

4. Top two slices with turkey, then sauerkraut, then cheese. Top with remaining bread slices, buttered side up.

5. Place large griddle or stainless steel or cast iron skillet over medium-low heat; add sandwiches and cook until golden on underside, about 4 minutes. Turn over and cook until sandwiches are golden on second side and cheese is melted, about 2 minutes longer.