What is a Turkey Reuben Called? The Delicious Rachel Sandwich Explained

A Reuben sandwich is a classic deli sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing grilled between slices of rye bread It’s a delicious combination of flavors and textures that has been satisfying sandwich lovers for decades. But did you know there is a popular turkey version of the Reuben called the Rachel sandwich?

The History and Origins of the Rachel Sandwich

The Rachel sandwich often dubbed the turkey Reuben is essentially a Reuben but made with roast turkey instead of corned beef. There are a few different origin stories and theories about how the Rachel sandwich came to be

• One account credits Reuben’s Delicatessen in New York City, suggesting it was invented by a chef there who substituted turkey for corned beef to create a lighter version of the classic Reuben.

• Another storyline links it to a counterman named Milton Parker at Parker’s Restaurant in Cherry Hill, New Jersey, who is said to have first made the sandwich for a customer in the 1960s or 1970s.

• Some trace it back even earlier to O’Rourke’s Diner in Bloomington, Indiana in the 1950s.

• There’s also a theory that it was named after the song “Reuben and Rachel” which dates back to the 1800s.

So while the exact origins are fuzzy, what is clear is that the Rachel emerged sometime in the mid-20th century as a twist on the Reuben, swapping the corned beef for turkey. It gained popularity over the years, spreading beyond just Jewish delicatessens to diners and sandwich shops nationwide.

Why Is It Called a Rachel Sandwich?

The name Rachel is believed to be a reference to the biblical story of Reuben and Rachel from the Book of Genesis. In the sandwich world, Reuben became linked to the corned beef sandwich while Rachel refers to its turkey-based variation.

The term “Rachel” differentiated it from the original Reuben while still paying homage to the classic sandwich it was based on. Some also posit the female name “Rachel” was given to designate it as a lighter, more diet-friendly take on the typically heavier, stacked Reuben.

Key Ingredients in the Rachel Sandwich

A Rachel sandwich contains the same essential components as a Reuben, just substitutes roast turkey for the corned beef. The standard recipe calls for:

• Rye bread – Typically sliced rye bread. Jewish or New York style rye bread is ideal, lightly toasted.

• Turkey – Thinly sliced roast turkey breast, either homemade or good quality deli turkey. For flavor and moisture, opt for fresh roasted over pre-packaged.

• Swiss cheese – Sliced Swiss cheese, preferably Swiss cheese melted on both pieces of bread.

• Sauerkraut – Either fermented cabbage or sauerkraut works. Some versions sub coleslaw for the sauerkraut.

• Russian dressing – The tangy Russian dressing pulls it all together. Thousand Island dressing can also be used.

• Butter – Butter the bread slices on the outside before grilling for extra richness.

When these components come together between two slices of grilled rye bread, you get a satisfying Rachel sandwich: part Reuben, part club sandwich, 100% craveable.

How to Make a Turkey Reuben or Rachel Sandwich

Making a Rachel sandwich at home is easy. Just follow these simple steps:

1. Lightly toast your rye bread: Get a skillet or griddle hot over medium heat. Quickly toast both slices of rye bread just until warm and crisp.

2. Butter the outer sides of the bread: Spread butter on the untoasted sides of each bread slice. This helps create a nice browned crust when grilled.

3. Layer the bottom slice: On the untoasted side of one slice, layer 2-3 slices of Swiss cheese. Top the cheese with 3-4 ounces of sliced turkey.

4. Layer the top slice: Flip the second bread slice over and layer it with 1/4 cup of well-drained sauerkraut.

5. Spread on the Russian dressing: Slather about 1-2 tablespoons of Russian or Thousand Island dressing over the turkey.

6. Grill the sandwich: Place the sauerkraut-topped bread slice directly onto the turkey slice, dressing-side down. Grill in the skillet 2-3 minutes per side over medium heat until the bread is nicely browned and the cheese melted.

7. Slice in half and serve: Slice the hot grilled Rachel in half diagonally and serve right away. So satisfying!

Cooking Tips for the Best Rachel Sandwich

• Use good quality ingredients. High-quality rye bread, Swiss cheese, turkey, and sauerkraut make a difference.

• Drain and squeeze the sauerkraut well or it can make the sandwich soggy.

• Let the sliced turkey and cheese come to room temperature before assembling for even melting and heating.

• Spread the soft butter all the way to the edges of the bread to prevent burning.

• Press down gently with a spatula when grilling to meld the flavors together.

• Opt for a cast iron skillet if you have one for the best crust on the bread.

• Slice in half diagonally – it just looks so much better!

Rachel Sandwich Variations

One of the great things about both the Reuben and Rachel is how customizable they are to personal tastes. Some delicious ways to vary up the standard Rachel recipe include:

• Substitute coleslaw for the sauerkraut: The creamy cool crunch of coleslaw balances the other flavors nicely.

• Add avocado: For more creaminess, spread mashed avocado on the turkey or use slices.

• Mix up the dressing: Sub spicy brown mustard, honey mustard, or homemade ranch for the Russian.

• Change up the cheese: Provolone, cheddar, or Gruyère all work deliciously instead of Swiss.

• Make it a club: Add crunchy bacon before toasting the bread for a turkey Reuben club.

• Switch up the meat: Use roasted chicken, pastrami, or corned beef for creative variations.

Why the Rachel Sandwich Is So Satisfying

There are several factors that make the Rachel sandwich such a hit:

1. Combination of tastes and textures – The Rachel has warm, deliciously salty and fatty turkey complemented by the creaminess of cheese, tang of sauerkraut, crisp rye bread, and kick from the Russian dressing. This diversity makes it interesting to eat.

2. Melding of flavors – Grilling melds all the components together into a cohesive, melting pot of flavors in each bite. The result is so much more than the sum of its parts.

3. Sauce distribution – Unlike many sandwiches where the sauce can slide around, with a Rachel the Russian dressing is contained within the sandwich for flavor in every bite.

4. Comfort food appeal – As a remix of the beloved Reuben, it evokes a sense of nostalgia and comfort. The grilled rye bread and gooey cheese also add to the comfort factor.

5. Ease of customization – With so many options to make it your own, you can always keep the Rachel feeling fresh and exciting.

Why Choose a Rachel Over a Reuben?

For devoted corned beef fans, nothing beats an original Reuben. But the Rachel does have some advantages that make it worth considering:

• Lighter and healthier – Turkey is leaner and lower in sodium than cured corned beef. For those looking for a healthier sandwich option, the Rachel fits the bill.

• More sandwich stability – Turkey holds up better structurally than corned beef when biting into the sandwich. Less risk of ingredients sliding around.

• Easier to prepare – You can use good quality pre-sliced turkey from the deli versus needing to prepare and slice corned beef yourself.

• Turkey lovers rejoice – For those that favor turkey over corned beef, the Rachel is right up your alley.

• Kid-friendly version – The milder turkey and sauerkraut may appeal more to less adventurous young palates.

So while the Reuben remains an undisputed classic, the Rachel holds its own as a satisfying remix on the iconic sandwich. They’re brother and sister sandwiches, with the Rachel being the lighter, healthier sibling.

Where to Enjoy an Authentic Rachel Sandwich

Since it grew out of Jewish deli culture, an authentic Rachel sandwich is best sought out in Jewish delicatessens and diners in areas like New York City, Los Angeles, Chicago, and South Florida.

Some top spots known for serving up incredible Rachel sandwiches include:

• Katz’s Delicatessen (New York City, NY) – Famous for their huge sandwiches and hand-carved meats.

• Canter’s Deli (Los Angeles, CA) – A Los Angeles institution open since 1931, they pile the turkey and sauerkraut high.