Turkey Rachel Recipe

Prep the produce

Core and julienne the green apple; toss the apple immediately with 1 teaspoon lemon juice to prevent browning. Shred the red cabbage and carrot and thinly slice the red onion. Place all in a large mixing bowl.

Make the dressing

In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth.

Combine and chill

Pour the dressing over the shredded cabbage, apple, carrot and onion. Toss thoroughly to coat. Refrigerate for at least 15 minutes (can be made up to 4 hours ahead) to let flavors meld and to slightly soften the cabbage for better sandwich texture.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1 teaspoon lemon juice, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until smooth and taste-adjust seasoning. Refrigerate until assembly. (Can be made a day ahead.)

Preheat and cut

Preheat oven to 220°C (425°F). Wash and scrub the potatoes; cut into 1/3-1/2" fries (even thickness helps them cook uniformly).

Soak and dry (for crispiness)

Place cut potatoes in cold water and soak 20 minutes to remove surface starch (optional but recommended). Drain and pat completely dry with kitchen towels.

Coat

In a large bowl toss dried potatoes with 1 tablespoon cornstarch (optional), 2 tablespoons vegetable oil, 1 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly coated.

Roast

Spread fries in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between pieces. Roast 25–30 minutes, turning once halfway through, until golden brown and crisp. If needed, broil 1–2 minutes at the end to finish browning. Remove from oven and keep warm. Taste and adjust salt if desired.

Prep bread and fillings

Remove apple slaw from fridge. Lay out 8 slices of sourdough. Spread about 1 tablespoon of the secret sauce on the interior face of four slices (the bread that will be the bottom of each sandwich) and, if desired, a light smear on the top slices as well.

Assemble sandwiches

On each bottom slice layered with sauce place 120 g (approx) sliced turkey, then 2 slices Swiss cheese, and a generous handful (about 1/2 cup) of apple slaw on top of the cheese. Top with the other slice of sourdough (sauce side down if you spread on top).

Butter the bread

Spread the outside faces of all 8 slices of bread with the softened butter (about 4 tablespoons total — roughly 1/2 tablespoon per outer slice). This will ensure a golden, crisp exterior when grilling.

Grill

Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet (work in batches if necessary). Cook 3–5 minutes per side, pressing gently with a spatula or using a panini press, until bread is golden brown and cheese is melted. Reduce heat if bread browns too quickly before cheese melts. If you prefer, cover the skillet for 1–2 minutes while cooking to trap heat and help melting.

Rest and cut

Transfer sandwiches to a cutting board and let rest 1 minute, then cut in half on the diagonal. Serve immediately with a portion of the roasted fries.