Home » All Recipes » Lunch Recipes » The Best Rachel Sandwich

The Best Rachel Sandwich

To make the best Rachel Sandwich, you need to start with the best ingredients. From homemade pastrami to a delicious dressing and bakery-fresh bread, here’s a breakdown of how to make the most delicious Rachel Sandwich ever!

A rachel sandwich with potato chips in the background.

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

Warm and toasty bread, thinly sliced pastrami, crisp coleslaw, and a fabulous dressing is what this tasty Rachel Sandwich is all about! I made a whole bunch of them at once on my Blackstone Griddle, but you can certainly make them inside on a grill pan or even in a skillet.

What you’ll love about THis Rachel Sandwich


  • It’s so easy to make!
  • It pairs with so many tasty side dishes or is terrific all on its own!
  • You can make 1 sandwich or 10 – it’s that easy!
A top-down shot of a Rachel Sandwich on a black plate.

Reuben Sandwich vs. Rachel Sandwich

What’s the difference between a Reuben and a Rachel sandwich? Reuben sandwiches are made with corned beef, sauerkraut, and a tangy dressing. On the other hand, a Rachel sandwich is made with thinly sliced pastrami (though there are turkey Rachel sandwiches, too), coleslaw, and a fabulous dressing. So similar, but very different and equally tasty!

Ingredients

  • Coleslaw shreds – Don’t dress the coleslaw. Just use the shreds.
  • Russian dressing – Homemade Russian dressing is fabulous on this sandwich!
  • Marble rye bread – Or regular rye bread.
  • Butter – I use salted butter.
  • Pastrami – Homemade pastrami is the best, but deli pastrami is terrific, too.
  • Swiss cheese
Labeled ingredients to make a Rachel Sandwich.

How To Make The Best Rachel Sandwich

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

  1. Mix the coleslaw with enough dressing to just coat the coleslaw.
  2. Butter one side of the bread, then lay it buttered side down in a hot (but not screaming hot) skillet.
  3. Top the bread with a slice of cheese, then layer on the sliced pastrami, another slice of cheese, and a layer of coleslaw, and then top with the last slice of bread, buttered side up.
  4. Press the sandwich down gently with a flipper or spatula, and cook it slowly, allowing the sandwich to heat through.
  5. Flip the sandwich carefully when the bottom slice of bread is golden brown and toasted, and continue to cook until the sandwich is heated through, the cheese has started to melt, and the bottom slice of bread is golden brown.
  6. Cut the sandwich in half and dig in!
Rachel Sandwiches cooking on a Blackstone Griddle.
Rachel Sandwiches cooking on the Blackstone Griddle.

How To Make Rachel Sandwiches on the Blackstone Griddle

  1. Preheat your Blackstone griddle to medium as per the manufacturer’s instructions.
  2. Warm the pastrami on the griddle but don’t cook it – you just want it warmed through.
  3. Butter 1 side of each of the slices of bread and lay them buttered side down on the hot griddle.
  4. Top each slice of bread with a slice of swiss cheese, followed by 3-4 ounces of pastrami, another slice of cheese, and 1/4 cup of dressed coleslaw. Add the final slice of bread, buttered side up.
  5. Cook the sandwiches until golden brown on the bottom, then flip them over and continue to cook until the sandwich is heated through and golden brown on both sides.

Chef Jenn’s Tips

  • Make your life easier and buy the bag of pre-shredded coleslaw mix, but don’t add any coleslaw dressing to it.
  • Heat the pastrami in the skillet, the microwave or in the oven until it’s warm to help your sandwich cook through faster.
  • No Russian dressing? You can use bottled Thousand Island dressing instead.

Recommended

Storage

Once assembled and cooked, a Rachel Sandwich won’t keep well. The bread will get soggy from the dressing, and it’ll be cold. Trying to reheat it will make the bread soggier. This pastrami sandwich is best eaten fresh! However, you can store the individual parts of the sandwich – the bread, dressing, pastrami, cheese, and coleslaw will all keep well in the fridge for a few days.

What To Serve With a Rachel Sandwich

Potato chips are an easy answer, and they go with just about any sandwich. Or, go all out and pair your sandwich with Cream of Jalapeno Soup or a brothy pick like a classic Beef and Barley Soup. Salads also pair well with sandwiches – go leafy with a serving of Waldorf Salad, or carby with Rotisserie Chicken Pasta Salad. And for dessert? A slice of this fabulous Water Pie is perfect!

Step By Step Process

Save and Register Form


Save this recipe, and we’ll send it to your inbox. Plus, Chef Jenn will send you more great recipes every week!


Cut Rachel Sandwich on a plate with chips.
Print Pin
4.37 from 11 votes

Rachel Sandwich

Loaded with tender and flavorful pastrami, slaw, cheese, and a tangy dressing, this Rachel Sandwich is just about the best sandwich on the planet! Serve with chips, soup, or your favorite sides for a hearty and delish meal!
Course Main Course
Cuisine American
Keyword homemade pastrami, pastrami, pastrami sandwich, rachel sandwich, sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 673kcal
Author Chef Jenn

Ingredients

  • 4 tablespoons butter softened
  • 4 slices marble rye bread or regular rye bread
  • 4 slices swiss cheese
  • 1/2 pound pastrami thinly sliced
  • 1/2 cup coleslaw shreds
  • 2 tablespoons Russian dressing or enough to moisten the slaw

Instructions

  • Mix the coleslaw with enough dressing to just coat the coleslaw.
  • Butter one side of the bread, then lay it buttered side down in a hot (but not screaming hot) skillet.
  • Top the bread with a slice of cheese, then layer on the sliced pastrami, another slice of cheese, and a layer of coleslaw, and then top with the last slice of bread, buttered side up.
  • Press the sandwich down gently with a flipper or spatula, and cook it slowly, allowing the sandwich to heat through.
  • Flip the sandwich carefully when the bottom slice of bread is golden brown and toasted, and continue to cook until the sandwich is heated through, the cheese has started to melt, and the bottom slice of bread is golden brown.
  • Cut the sandwich in half and dig in!

Notes

Chef Jenn’s Tips

  • Make your life easier and buy the bag of pre-shredded coleslaw mix, but don’t add any coleslaw dressing to it.
  • Heat the pastrami in the skillet, the microwave or in the oven until it’s warm to help your sandwich cook through faster.
  • No Russian dressing? You can use bottled Thousand Island dressing instead.

Nutrition

Serving: 1sandwich | Calories: 673kcal | Carbohydrates: 37g | Protein: 37g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1931mg | Potassium: 443mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1037IU | Vitamin C: 46mg | Calcium: 376mg | Iron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Want More Delicious and Easy Recipes?

By

5 thoughts on “The Best Rachel Sandwich”

  1. 5 stars
    This Rachel Sandwich reminds me of my mother. She loved this sandwich and would make it all the time. I made your sandwich recipe for my family on my Blackstone flat top griddle and they love it! Thank you for a great recipe!!

    Reply
  2. 5 stars
    Adding slaw to a sandwich is always great. I had never had a Rachel sandwich until now, I think I’ll never go back to the basic pastrami.

    Reply
  3. 5 stars
    You learn something new every day! I am well acquainted with the Reuben sandwich but have never heard of a Rachel sandwich until now. We definitely prefer pastrami in this house, so this is going to be taking over the Reuben from now on!

    Reply
4.37 from 11 votes (6 ratings without comment)

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.