Rachel Sandwiches | Midwest Living

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Rachel Sandwiches

Rachel Sandwiches

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  • Makes: 4 servings
  • Prep 15 mins
  • Cook 4 mins

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  • 1/3 cup bottled Thousand Island salad dressing
  • 8 slices pumpernickel or dark rye bread
  • 12 ounces thinly sliced cooked turkey
  • 4 slices baby Swiss cheese
  • 1 cup sauerkraut, well-drained
  • 4 dill pickle spears


  1. Spread salad dressing on one side of each bread slice.* With salad dressing side up, top 4 of the slices with turkey, cheese and sauerkraut. Top with remaining bread slices, salad dressing sides down.
  2. Preheat a 12-inch skillet over medium heat. Place sandwiches in skillet; reduce heat to medium-low. Cook for 4 to 6 minutes or until cheese is melted and bread is toasted, turning once.
  3. To serve, cut sandwiches in half and serve with dill pickle spear.


  • * If you like, spread the bread slices with softened butter before cooking.

Nutrition Facts

(Rachel Sandwiches)

Servings Per Recipe 4, Polyunsaturated fat (g) 5, fiber (g) 6, sugar (g) 6, cal. (kcal) 406, pro. (g) 27, vit. A (IU) 243, carb. (g) 39, vit. C (mg) 8, Fat, total (g) 17, Thiamin (mg) 1, Riboflavin (mg) 0, chol. (mg) 63, Niacin (mg) 2, sat. fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Folate (µg) 77, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1711, Potassium (mg) 272, calcium (mg) 232, iron (mg) 3

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