Leftover Turkey Rachel
intro
A tangy, melty deli classic repurposing leftover Thanksgiving turkey, layered with creamy coleslaw, melted Swiss, and Russian dressing on grilled rye for a cozy, no-fuss post-holiday bite.
Ingredients
Steps
Arrange Sandwich Components
Place the large honey oak cutting board in the center of the work counter. Lay out all 8 rye bread slices in matching pairs on the board. Using the silicone spatula, spread 1 tablespoon of Russian dressing evenly across one inward-facing side of each bread slice, leaving a 1/4-inch border from the crust to prevent oozing while grilling. Season the dressing lightly with a pinch of flaky sea salt and black pepper.
Layer Turkey and Cheese
Place one slice of Swiss cheese directly on top of the dressing on 4 of the bread slices. Divide the shredded leftover roasted turkey evenly across the cheese-topped slices, roughly 1/2 cup per sandwich, pressing gently to compact the turkey so it stays in place while cooking. Top the turkey with a second slice of Swiss cheese to create a moisture barrier that prevents soggy bread from wet fillings.
Top with Drained Coleslaw
Hold handfuls of prepared coleslaw over the stainless steel mixing bowl, squeezing firmly to press out excess creamy dressing and vegetable moisture (this is critical to avoid soggy bread). Divide the well-drained coleslaw evenly across the top cheese layer of each sandwich, about 1/2 cup per serving, spreading it in a thin, even layer. Top each stack with the remaining dressing-coated bread slice, dressing-side facing down toward the fillings, and press gently to adhere layers.
Butter Bread Exteriors
Use the silicone spatula to spread 1/2 tablespoon of softened unsalted butter evenly across the top outer surface of each closed sandwich, covering the bread all the way to the crust edges for even browning. Sprinkle the buttered surface with a tiny pinch of flaky sea salt for extra crunch and depth of flavor. Carefully flip each sandwich and butter the opposite outer surface the same way.
Preheat Cooking Skillet
Place the 12-inch matte black carbon steel skillet on the stovetop burner set to medium-low heat (325°F / 160°C), allowing it to preheat for 3 full minutes. Test the heat by sprinkling a single drop of water onto the pan: it should sizzle gently and dance across the surface, not evaporate instantly (too hot) or sit without bubbling (too cold).
Grill Sandwiches Until Golden
Carefully place 2 assembled sandwiches into the preheated skillet, leaving 1 inch of space between them for even air flow. Cook for 3-4 minutes on the first side, resisting the urge to press down hard on the sandwiches (which squeezes out melted cheese and filling). The bread is ready to flip when it reaches a deep, even golden brown and the cheese closest to the bread starts to soften and melt around the edges.
Flip and Melt Cheese
Use the slotted stainless steel turner to carefully flip each sandwich to its second side. Cook for another 3-4 minutes, until the second side is equally golden brown and the Swiss cheese is fully melted through all layers, with no firm, un-melted cheese slices visible at the sandwich seams. If the bread browns too quickly before cheese melts, turn heat to low and cover the pan with the glass lid for 1 minute to trap steam and speed melting without burning the crust.
Rest and Plate Sandwiches
Transfer cooked sandwiches from the skillet to the cutting board, and let them rest for 2 minutes to allow the cheese to set (this prevents fillings from sliding out when cut). Use the chef knife to cut each sandwich diagonally across the middle, then arrange 2 halves per serving on the matte off-white ceramic dinner plates. Serve immediately while warm and crispy.
Tips
2.Cook sandwiches over medium-low heat, not high: high heat will burn the butter and bread exterior before the Swiss cheese has time to fully melt and bind fillings together, leading to a burnt outside and cold, un-melted center.
3.Let cooked sandwiches rest for 2 full minutes before cutting: this short rest allows melted cheese to set slightly, so fillings don’t slide out the back of the sandwich when you take your first bite, and gives the crust time to crisp up evenly.
OMG this is the best leftover turkey recipe I’ve ever made! We had so much bird left after Thanksgiving and I was sick of plain cold turkey sandwiches, this was a total game changer. Buttered rye, melted Swiss, that tangy dressing and creamy slaw? My kids devoured theirs and asked if we can have it again next week even when we don’t have leftovers! 10/10
Super quick to throw together on a busy weeknight! I didn’t have rye bread so I used sourdough and it still turned out SO good. Cook time was exactly 12 minutes like the recipe said, no guesswork.
Made this for lunch today after pulling leftover turkey out of the freezer from last month’s Friendsgiving. Tasted just as good as it did the day after Thanksgiving! So easy even my teen who burns toast could make this on his own.
Wait, is a Rachel just a Reuben but with turkey instead of corned beef? I’ve never had one before but this looked too easy to pass up. Turned out great, only note is I wish I’d toasted the bread a little longer to get it extra crispy.
Meal prepped these for my husband’s work lunches this week and he texted me halfway through his first day saying all his coworkers were jealous. I pre-made the turkey, slaw and dressing ahead and just assembled and grilled them each morning, so easy!
Tried this last night when I couldn’t be bothered to make a big dinner after work. Used leftover smoked turkey from our weekend cookout and oh my gosh, the smoky flavor with the creamy slaw was unreal. Will be making this every time we have leftover turkey from now on.
Brought these to our neighborhood block party potluck last weekend and they were gone in 10 minutes! People kept asking if I bought them from the local deli. Little do they know it took me 12 minutes to make a whole batch lmao
Wait, I made this and it was good but I found the dressing a little too sweet for my taste? Did I do something wrong? I used store bought Russian dressing like the recipe said, maybe I got a weird brand?
My partner is obsessed with Reubens but doesn’t eat red meat, so this recipe was a total win for our house! We make it at least once a month with deli turkey when we don’t have leftovers, it’s our go-to quick weekend lunch.
Can I make this in a panini press instead of a skillet? I don’t have a good cast iron right now and I don’t want the bread to burn before the cheese melts.
I was skeptical of putting coleslaw on a warm sandwich but trust the process, people! The warm slaw gets all creamy and mixes with the melted cheese and dressing, it’s so much better than regular lettuce on a sandwich. My mind is blown.
Made this with leftover Thanksgiving turkey, added a little sliced avocado because I had some that was about to go bad, and wow. Don’t knock it till you try it, the creaminess pairs so well with the tangy dressing.
Super easy recipe, perfect for when you’re post-holiday and don’t want to spend hours in the kitchen. I used low-fat Swiss and light coleslaw to make it a little lighter, and you couldn’t even tell the difference!
As a guy who basically only knows how to make microwave meals and grilled cheese, this was so easy to pull off. Impressed my date when I made it for lunch last weekend, she thought I was a proper cook lmao. 10/10, will make again.
Can I freeze these after assembling for quick meals later? I have a ton of leftover turkey and I want to stock my freezer for busy days.
I didn’t have Swiss cheese so I used provolone and it was still chef’s kiss. The mild, melty cheese works so well with the tangy flavors, I don’t even think I missed the Swiss!
Made this for dinner last night with my 8 year old, he loved helping butter the bread and layer the ingredients. It’s such a fun, easy recipe to make with kids because there’s no fancy steps or complicated prep. He ate two halves, which never happens!
I’ve been making turkey Rachels for years after Thanksgiving but this recipe’s dressing ratio is perfect, not too much not too little. I always add a layer of sauerkraut too for extra tang, don’t @ me, the slaw + kraut combo is elite.
Pro tip: if you don’t have leftover turkey, pick up a rotisserie chicken from the grocery store, shred it up, and use that instead. Tastes just as good, works for when you’re not coming off a holiday with a fridge full of turkey. My roommate lost his mind when I made these last week.