Rachel Sandwich

Ingredients

• 1 lb thinly sliced roast turkey breast
• 8 slices seeded rye bread
• 8 slices Swiss cheese
• 2 cups finely shredded green cabbage
• 1 small carrot, grated
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp celery seed
• 1/2 cup Russian dressing
• 4 tbsp salted butter, softened
• 1/2 tsp kosher salt

Before you cook

• Shred the cabbage very fine and grate the carrot.
• Toss the cabbage and carrot with the mayonnaise, vinegar, sugar, celery seed, and salt, then let the slaw sit for 15 minutes and drain off any liquid that collects.
• Butter one side of every slice of rye.
• Lay the bread out in pairs, buttered side down.

Steps

1. Spread Russian dressing on the dry face of all eight slices of bread.
2. Lay a slice of Swiss on four of them.
3. Pile a quarter of the turkey on each slice of cheese.
4. Top the turkey with a well-drained quarter of the slaw and press it down lightly.
5. Add a second slice of Swiss over the slaw and close each sandwich with a remaining bread slice, buttered side out.
6. Heat a large skillet or griddle over medium heat.
7. Griddle two sandwiches for 4 minutes, pressing gently with a spatula, until the bread is dark golden and crisp.
8. Flip the sandwiches and griddle for 3 minutes more, until the cheese has melted and pulls when you lift a corner.
9. Move them to a board and griddle the remaining two the same way.
10. Cut each sandwich in half on the diagonal and serve hot, with a pickle spear.