Rachel Recipe

In a medium bowl combine shredded cabbage and grated carrot.

In a small bowl whisk together 1/2 cup mayonnaise, apple cider vinegar, Dijon mustard, sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 20 minutes (or up to 2 hours) to let flavors meld.

In a small bowl combine 1/4 cup mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, sweet pickle relish, lemon juice, paprika, 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth and balanced. Taste and adjust acidity or heat as desired.

Refrigerate dressing while you assemble sandwiches; can be made a day ahead and stored covered.

Lay out 4 slices of rye bread. Spread about 1 tbsp Russian dressing evenly over each slice.

Divide the 8 oz sliced turkey evenly among the 4 dressed slices (about 2 oz per sandwich).

Place a generous 1/4 cup of the chilled creamy slaw atop the turkey on each sandwich.

Top the slaw with 1 slice of Swiss cheese on each sandwich, then close with the remaining 4 slices of rye, pressing gently.

Melt 2 tablespoons butter in a large skillet over medium-low heat (or heat a griddle). Brush the outside of each sandwich lightly with melted butter.

Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until bread is deeply golden brown and cheese is melted. If the bread is browning before the cheese melts, lower heat and cover the pan for a minute to help cheese melt without burning bread.

Remove sandwiches from skillet and let rest 1 minute. Slice each on the diagonal and serve hot.