Turkey Pastrami Sandwich on Rye
A lighter, yet equally delicious, twist on the classic deli Reuben. This 'Rachel' sandwich features savory turkey pastrami, tangy sauerkraut, and gooey melted Swiss cheese, all grilled between slices of hearty rye bread. A perfect, satisfying meal ready in just 20 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Ingredients (5 minutes)
- b.Lay out the 8 slices of rye bread on a clean cutting board or work surface.
- c.Place the sauerkraut in a fine-mesh sieve or cheesecloth and press firmly to squeeze out as much liquid as possible. This is the key to preventing a soggy sandwich.
- d.Gently toss the drained sauerkraut in a small bowl to loosen it up.
- 2
Step 2
- a.Assemble the Sandwiches (5 minutes)
- b.Spread a generous layer of Russian dressing (about 1 tablespoon) evenly on one side of each slice of bread.
- c.On 4 of the bread slices (dressing-side up), layer the ingredients in this order: 1 slice of Swiss cheese, a quarter of the turkey pastrami (about 4 oz), a quarter of the drained sauerkraut (about 1/4 cup), and finally a second slice of Swiss cheese.
- d.Placing cheese on both sides of the fillings helps hold the sandwich together and creates a moisture barrier.
- e.Place the remaining 4 slices of bread on top, dressing-side down, to complete the sandwiches.
- 3
Step 3
- a.Grill to Perfection (8-10 minutes)
- b.Spread the softened butter evenly on the outer top and bottom slices of each sandwich (about 1/2 tablespoon per side).
- c.Heat a large non-stick skillet, cast-iron pan, or griddle over medium-low heat. A lower heat is crucial for melting the cheese without burning the bread.
- d.Carefully place 1 or 2 sandwiches in the hot skillet, depending on its size. Do not overcrowd the pan.
- e.Grill for 4-5 minutes per side, until the bread is a deep golden brown and crispy, and the cheese is thoroughly melted.
- f.Press down gently with a spatula a few times during cooking to help the layers meld together.
- 4
Step 4
- a.Rest and Serve (2 minutes)
- b.Transfer the grilled sandwiches to a cutting board and let them rest for a minute. This allows the cheese to set slightly, making them easier to slice.
- c.Slice the sandwiches in half diagonally with a sharp serrated knife.
- d.Serve immediately with classic deli sides like dill pickles and potato chips.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra-crispy crust, spread a thin layer of mayonnaise on the outside of the bread instead of or in addition to the butter before grilling.
- 2To ensure the filling is hot all the way through, you can briefly warm the turkey pastrami in the skillet for 30-60 seconds before assembling the sandwich.
- 3If your cheese isn't melting quickly enough, cover the skillet with a lid for the last minute of cooking on each side. The trapped steam will help melt the cheese perfectly.
- 4Use high-quality, thick-sliced rye bread. A sturdy bread will hold up better to the hearty fillings and grilling process.
- 5Don't skip squeezing the sauerkraut! Excess moisture is the number one cause of a soggy sandwich.
Adapt it for your goals.
Classic Reuben
Swap the turkey pastrami for corned beef to make the traditional Reuben sandwich.
California RachelCalifornia Rachel
Replace the sauerkraut with creamy coleslaw for a milder, crunchier texture.
Cheese SwapCheese Swap
Substitute Swiss with Provolone, Gruyère, or Muenster cheese for a different flavor profile.
Bread OptionsBread Options
Try this sandwich on pumpernickel, sourdough, or a hearty whole wheat bread.
Why this is on our healthy list.
Excellent Source of Protein
With significant amounts of turkey pastrami and Swiss cheese, this sandwich provides high-quality protein essential for muscle repair, immune function, and overall satiety.
Gut-Friendly Probiotics
Fermented sauerkraut is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and gut microbiome.
Frequently asked questions
A typical Turkey Pastrami Sandwich on Rye has approximately 650-800 calories, depending on the thickness of the bread, amount of dressing, and cheese used.