Pastrami Rachel Sandwiches
Pastrami Rachel Sandwiches are one of my favorite sandwiches in existence.
So many good things about it; melted cheese, thousand island salad dressing.
The Rachel sandwich is a variation on the standard Reuben sandwich, substituting pastrami for the corned beef, and coleslaw for the sauerkraut.
Pastrami Rachel Sandwiches – Other recipes for the Rachel call for turkey instead of pastrami.
Pastrami Rachel Sandwiches Directions
Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.
Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees.
Whisk mayonnaise, relish, cocktail sauce, horseradish, and pepper together in bowl.
Toss coleslaw mix with salt and ⅓ cup mayonnaise mixture in large bowl; set aside.
Spread remaining mayonnaise mixture evenly on 1 side of each slice of bread.
Sprinkle ½ cup Gruyère on mayonnaise side of 4 slices of bread, then top with 6 ounces pastrami.
Distribute coleslaw evenly on top of pastrami, then top with remaining 6 ounces pastrami and remaining ½ cup Gruyère.
Top with remaining bread, mayonnaise side down.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat.
Place 2 sandwiches in skillet and cook, covered, until golden brown on first side, 2 to 4 minutes.
Flip sandwiches and continue to cook, covered, until second side is golden brown and cheese is melted, 2 to 4 minutes longer.
Transfer to preheated sheet in oven to keep warm. Repeat with remaining 2 tablespoons butter and remaining 2 sandwiches. Serve.
To avoid soggy bread, put the coleslaw between layers of pastrami and cook the sandwiches covered.
Pastrami Rachel Sandwiches Ingredients
⅓ cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons cocktail sauce
2 tablespoons prepared horseradish
½ teaspoon pepper
2 cups (5 ounces) coleslaw mix
½ teaspoon table salt
8 slices hearty rye bread, divided
4 ounces Gruyère cheese, shredded (1 cup), divided
12 ounces thinly sliced deli pastrami, divided
4 tablespoons unsalted butter, divded