Rachel's Hot Sister Recipe

In a medium bowl, combine 1 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon prepared horseradish, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon white wine vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper.

Whisk until smooth and fully emulsified. Taste and adjust heat or acidity — add more hot sauce for spice or a splash more vinegar if you want brighter acidity.

Cover and refrigerate for at least 30 minutes to meld flavors. Keeps up to 5 days refrigerated.

In a large bowl, combine 3 cups finely shredded green cabbage, 1 shredded medium carrot, and 1/4 cup very thinly sliced red onion.

In a small bowl, whisk together 2 teaspoons prepared horseradish, 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth.

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning — add more horseradish for heat or more mayo for creaminess.

Cover and refrigerate for at least 15 minutes (or up to 2 hours) to let flavors marry. Drain any excess liquid before assembling sandwiches.

Preheat a skillet or griddle over medium-low to medium heat. Spread about 1/2 tablespoon softened butter on one side of each slice of marble rye (8 slices total). The buttered sides will be the outside of the sandwich.

Lay 4 slices of bread butter-side-down on a work surface. Spread about 1 to 1 1/2 tablespoons of the chilled Spicy Russian Dressing evenly on each slice.

Divide the shaved roasted turkey breast evenly among the 4 bottom slices (approximately 4 oz turkey per sandwich).

Top the turkey with equal portions of Swiss and Gruyère slices (1.5 slices of each cheese per sandwich; arrange so cheese overlaps for even melt).

Spoon about 1/3 to 1/2 cup of the prepared Horseradish Slaw over the cheese layer on each sandwich. Lightly press the top bread slices (butter-side-up) onto each sandwich.

Carefully transfer one sandwich at a time to the preheated skillet, buttered side down. Cook over medium-low heat for 3–4 minutes until the bread is golden brown and the cheese starts to melt. Press gently with a spatula or use a heavy pan to help contact and melt.

Flip the sandwich and cook the other side 2–3 minutes until golden and the interior cheese is fully melted and turkey warmed through. If cheese isn't fully melted, cover the skillet for 1–2 minutes to trap heat.

Remove from heat and let sandwiches rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with extra Spicy Russian Dressing on the side if desired.