Griddled Rachel Sandwiches
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 Vermont Sharp Cheddar. Once all of the ingredients have been assembled, simply layer it all between two slices of perfectly toasted rye bread—what a delicious feast! If this recipe is a favorite of yours, make sure to rate and review it and share it on Facebook. (While you’re at it you can like our Facebook page!)
Grilled cheese sandwiches are fun and easy to make, but sometimes it’s nice to try a little something different. With only a bit of sliced turkey, dill pickle relish, sauerkraut, two ounces of Cabot Alpine Cheddar and two tablespoons of Cabot Unsalted Butter (for a little extra flavor!), you can transform that regular old grilled cheese into a flavorful Griddled Rachel sandwich.
When grilling up this delicious sandwich, make sure to use a griddle or stainless steel skillet. A cast-iron skillet is even better too. Grill the sandwich over medium-low heat, and cook the sandwich until it’s perfectly golden on both sides. This Rachel sandwich is a great one to serve at get-togethers or family lunches, and it’s pretty rich and satisfying too. It makes two servings, and it also works well with a nice side dish of healthy vegetables or crunchy greens. This recipe works with Cabot Extra Sharp Cheddar or Cabot Monterey Jack too if Cabot Alpine Cheddar is unavailable. If you like this recipe, make sure to rate and review it and share it with all of your friends and family!
- 2 tablespoons ketchup
- 2 tablespoons lowfat mayonnaise
- 2 teaspoons dill pickle relish
- Pinch celery seed (optional)
- ½ cup sauerkraut, excess moisture squeezed out
- 4 slices rye bread
- 4 ounces sliced deli turkey
WHISK together ketchup, mayonnaise, relish and celery seed, if using, in a small bowl.
- PLACE sauerkraut in small microwave-safe dish and microwave for 1 to 2 minutes or until steaming hot; set aside.
- SPREAD butter over one side of each bread slice. Turn slices over and spread each with some of ketchup-mayonnaise mixture.
TOP two slices with turkey, then sauerkraut, then cheese. Top with remaining bread slices, buttered side up.
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.
- per serving
- 28.5 grams
- Saturated Fat
- 14 grams
- 88 milligrams
- 1737 milligrams
- 40 grams
- 3 grams
- 22.5 grams
- 257 milligrams