How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, September 2, 2014

Turkey Reuben

One of James' favorite sandwiches is the Reuben - pastrami, Swiss, sauerkraut,  and 1000 island dressing on rye. He orders it almost anytime we are in a restaurant that has it on the menu. Pam is not fond of pastrami, nor 'kraut and therefore does not share James's affinity for said sandwich. She does however enjoy a similar sandwich made with turkey and cole slaw (the Turkey Reuben, also known as the "Rachel"). We were invited to a cookout on Sunday and told the hosts on Friday that we would bring something made with ingredients from our farm box, which we would be picking up on Saturday. Saturday's bounty included a head of cabbage, so James made some of the tasty lime cole slaw he made for my birthday last year. We had some slaw left over after the cookout so Pam got a bee in her bonnet about making Rachel sandwiches. We seldom would have reason to eat 1000 island dressing, so we didn't want to buy a whole bottle to make the sandwiches. Fortunately it was pretty easy to make a small quantity using roughly equal parts mayonnaise, ketchup, and pickle relish.

To prepare the sandwiches Pam heated the indispensable cast-iron griddle, and melted some butter onto it. Meanwhile she spread some mayo on each of four slices of marble rye bread,and placed the slices mayo-side down onto the griddle. Next she spread a bit of the dressing onto two of the slices, and put a slice of Provolone cheese, and two slices of turkey onto the other slices. Once the cheese had melted a bit she put a spoonful of slaw on top of the slices with the dressing. The turkey/cheese slice was then paced on top of the dressing/slaw slice and the sandwich was removed from the griddle, sliced, and served. These were just as good as anything we've been served in a restaurant, especially when paired with some ice-cold home brew.


  1. For the record, I absolutely ADORE Reubens, but they are so decadent that I actually restrict myself to far fewer than it might seem!
    I also do not like sauerkraut, except in this context. When I do have a Reuben, by the way, I like to add spice brown mustard if at all possible.
    Back to the Rachel -- Pam hit this out of the ballpark. It was just as delicious as a Reuben, and healthy, at least by comparison. I had put a bit too much lime juice in the slaw, so it was good that Pam settled the slaw in a sieve before putting it on the sandwiches.
    A definite win!

  2. On a whim, I searched the two names together. I wonder if the Indian film director / model / actress knows about these sandwiches!
    Rachel Reuben: