Snow Globe World = Deserves a Good Rachel Sandwich

It’s snowing again. For all of you lucky people in softer, warmer climates…never mind…I’ll just sit here in the snow and eat.

Speaking of A Rachel Sandwich, my research tells me that the Reuben sandwich, which I have enjoyed many a time in my life, is the daddy of the Rachel.  Technically this is not a kosher sandwich when served with Swiss cheese. It’s a sandwich with a varying and disputed history. (Go figure. It’s a sandwich.)

The Reuben is a grilled sandwich of corned beef, Swiss cheese, with sauerkraut and Russian dressing on rye bread.  There are variations, the Rachel, made with turkey, is one of them. I just made one. Remember me craving sauerkraut? (Nope. Didn’t make the sauerkraut, but found it in a two-pound bag in the grocery store in a resealable bag! Genius, these packaging guys.)

Recipe #1

“To make a Reuben Sandwich, you spread both pieces of rye bread with the Russian dressing. On one piece of bread, you then put a layer of sauerkraut, then a slice of corned beef, then a slice of Swiss cheese, then cover this filling with the second piece of bread, dressing side down. You then butter both outsides of the sandwich, then toast it on a griddle or in a frying pan until golden brown.” Retrieved from “Practically Edible The Web’s Biggest Food Encyclopaedia” (No, the word Encyclopaedia is not spelled wrong. I suspect this site to be British English. Fascinating.)

Retrieved from Practically Edible, December 20, 2010

For a Rachel I use turkey. Some people make it with coleslaw instead of sauerkraut.  In either sandwich, it should not be a wet sandwich. That’s “a sign of a lazy cook”. Oh, and I have had one of these sloppy sandwiches, in a word, Yuk! Traditionally Russian dressing is used, but lacking that use Thousand Island dressing.

Here’s a recipe from Real Restaurant Recipes online: Retrieved December 20, 2010.

Recipe # 2

Traditional Reuben Sandwich 
Famous Restaurant Sandwich Recipe Preparation time: 10 minutes if ingredients are ready and at hand. Makes one sandwich.


2 slices of Rye bread

2 tablespoons Thousand Island dressing (or to taste)

Corned beef (5-6 ounces, thin sliced)

1/3 cup Sauerkraut

Swiss cheese (2 slices of quality cheese)

Butter at room temperature


Spread 2 slices of rye bread lightly with Thousand Island dressing

Top one slice with a slice of Swiss cheese

Put a layer of sauerkraut over the cheese, then top with sliced corned beef and then a slice of Swiss cheese

Top with the second slice of rye bread, dressing side down

Butter the rye bread on the outside with soft butter and grill the sandwich in a skillet until both sides are golden brown and the cheese is melted

Remove from skillet, cut sandwich in half and serve

Notes: Don’t forget the pickles!

Rachel Sandwich

Photo from Alpine Lace: Retrieved December 20, 2010

Recipe # 3  for a Rachel is at:




About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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