Turkey Rachael Recipe

In a medium bowl combine the shredded green cabbage, red cabbage, and grated carrot.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust salt or sugar as desired. Refrigerate for at least 15 minutes while you prepare the rest of the sandwich (this mellows flavors and softens cabbage slightly).

In a small bowl whisk together mayonnaise and ketchup until uniform.

Add prepared horseradish, Worcestershire sauce, apple cider vinegar, paprika, hot sauce (if using), salt, and black pepper. Whisk until smooth and taste; adjust seasoning or heat as desired.

Cover and refrigerate until ready to use. The dressing can be made up to 2 days ahead.

Preheat a skillet or griddle over medium heat.

Butter one side of each slice of rye bread (all 8 slices). The buttered side will be the outside of the sandwich for grilling.

Place 4 slices of bread, buttered side down, on a work surface. Spread about 1 tablespoon of the Russian dressing evenly over each slice (adjust to taste).

Divide the sliced roasted turkey evenly across the 4 bread slices (about 2 oz turkey per sandwich). Top the turkey with one slice of Swiss cheese each.

Top the cheese with a generous portion of the prepared coleslaw (about 1/2 to 3/4 cup per sandwich). Spread an additional teaspoon of Russian dressing over the slaw if you like extra tang.

Close each sandwich with the remaining bread slices, buttered side up.

Working one or two sandwiches at a time (depending on skillet size), place sandwiches in the preheated skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Reduce heat slightly if bread is browning too fast before cheese melts.

Remove sandwiches and let rest 1 minute, then cut each sandwich in half on the diagonal and serve immediately.