K-12
Lunch
Turkey Enchilada with Tropical Salsa
The Rachel
1
sandwich
Serving Size
15
mins.
Prep Time
15
mins.
Total Time
Create a Rachel unlike any other. Cool red cabbage slaw with hints of basil and lemon takes the place of typical sauerkraut for a sandwich that has broad appeal and big flavor.
Ingredients
The Rachel
6 tbsp.
Russian or Thousand Island dressing
2 slice(s)
Dark rye (¾-inch thick)
3 oz.
Big-eye Swiss cheese
3 oz.
Red Cabbage & Fresh Basil Slaw (drained)
Directions
- 1. Spread the dressing on each slice of bread (3 tbsp. per slice), then top one of the slices with the turkey.
- 2. Top the turkey with Swiss cheese and Red Cabbage & Fresh Basil Slaw.
- 3. Finish with the other slice of bread.
- 4. Secure the sandwich with a long skewer if needed.
Ingredients
Red Cabbage & Fresh Basil Slaw
½ cup(s)
Basil, roughly chopped
4 cup(s)
Red cabbage, thinly shredded
⅓ cup(s)
Lemon Vinaigrette
Directions
- 1. Toss the basil, cabbage and Lemon Vinaigrette together in a stainless steel bowl.
- 2. Refrigerate for 10–20 minutes before using.
Ingredients
Lemon Vinaigrette
6 oz.
Fresh lemon juice
2 oz.
White balsamic vinegar
3 tbsp.
Lemon zest
1 tbsp.
Sugar
¼ tsp.
Salt
⅛ tsp.
Black pepper
12 oz.
Extra virgin olive oil
Directions
- 1. Blend the lemon juice, balsamic vinegar, lemon zest, sugar, salt and pepper with a wire whisk. Allow the mixture to rest for 15 minutes.
- 2. Slowly incorporate the olive oil with a wire whisk.
- 3. Chill for one hour before using.
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