Rachel Recipe

Make dressing

In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, minced shallot, lemon juice, and hot sauce (if using). Stir until smooth. Season with a pinch of salt and black pepper. Taste and adjust—add more relish for sweetness or more lemon for brightness. Set aside.

Place the sauerkraut in a fine mesh sieve or clean kitchen towel and press or squeeze to remove excess liquid. If the sauerkraut is particularly tart or wet, rinse quickly under cold water and squeeze again. Transfer to a small bowl.

Optional: To warm and mellow the sauerkraut, heat a small skillet over medium heat with 1 teaspoon butter or oil, add the drained sauerkraut and toss for 2–3 minutes until warmed through. Remove from heat.

Butter one side of each slice of rye bread evenly with softened butter. The buttered sides will be the exterior for toasting.

Lay four slices of bread butter-side-down on a work surface. Spread about 1 tablespoon of the prepared 1000 Island dressing evenly over each slice.

Distribute the turkey evenly among the four dressed bread slices (about 2 oz per sandwich). Top the turkey with about 1/4 cup drained sauerkraut per sandwich, spreading it evenly.

Place one Swiss cheese slice (or fold to cover) over the sauerkraut on each sandwich. If you prefer extra cheesiness, add an additional half slice.

Top each sandwich with the remaining bread slices, butter-side-up.

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet (work in batches if needed). Cook 3–5 minutes per side, pressing gently with a spatula or a heavy pan, until bread is golden brown and cheese is melted. If bread browns before cheese melts, lower the heat and cover the skillet for 1–2 minutes to trap heat and finish melting.

Remove sandwiches from the skillet and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with dill pickle spears, if using.