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.


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)


  1. 1. Spread the dressing on each slice of bread (3 tbsp. per slice), then top one of the slices with the turkey.
  2. 2. Top the turkey with Swiss cheese and Red Cabbage & Fresh Basil Slaw.
  3. 3. Finish with the other slice of bread.
  4. 4. Secure the sandwich with a long skewer if needed.


Red Cabbage & Fresh Basil Slaw

½ cup(s)

Basil, roughly chopped

4 cup(s)

Red cabbage, thinly shredded

⅓ cup(s)

Lemon Vinaigrette


  1. 1. Toss the basil, cabbage and Lemon Vinaigrette together in a stainless steel bowl.
  2. 2. Refrigerate for 10–20 minutes before using.


Lemon Vinaigrette

6 oz.

Fresh lemon juice

2 oz.

White balsamic vinegar

3 tbsp.

Lemon zest

1 tbsp.


¼ tsp.


⅛ tsp.

Black pepper

12 oz.

Extra virgin olive oil


  1. 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. 2. Slowly incorporate the olive oil with a wire whisk.
  3. 3. Chill for one hour before using.
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