Turkey Rachel Sandwich with Slaw and Russian Dressing

By lorik

Ingredients

• For the Coleslaw:
• 2 Tbsp cider vinegar
• 1 Tbsp each fresh lemon juice, prepared yellow mustard, and sugar
• 1 Tbsp minced fresh dill
• 1 bag shredded cabbage (10 oz)
• Salt and pepper to taste
• For the Dressing:
• 3/4 cup mayonnaise
• 1/4 cup each sour cream and ketchup
• 1 Tbsp each fresh lemon juice, grated onion, and prepared horseradish
• 1 tsp each Worcestershire and Tabasco sauce
• For the Sandwiches:
• 8 slices marble rye bread
• 8 slices Swiss cheese
• 12 oz sliced cooked turkey or chicken breast
• 2 Tbsp unsalted butter

Details

Adapted from Cuisineathome.com

Preparation

Step 1

For the Coleslaw: Whisk together vinegar, 1 Tbsp lemon juice, mustard, sugar, and dill. Stir in cabbage; season with salt and pepper.

For the dressing: Whisk together mayonnaise, sour cream, ketchup, 1 Tbsp lemon juice, onion, horseradish, Worcestershire, and Tabasco; season with salt and pepper.

Preheat double burner griddle or grill pan over medium. Spread heaping 1 Tbsp dressing on each bread slice, then top with a slice of cheese. Place heaping 1/2 cup slaw on 4 cheese slices; top with 3 oz turkey and remaining 4 slices of bread, dressing side down. Melt butter on griddle; add sandwiches and grill until cheese melts, 3-4 minutes per side.