California Reuben/ Rachel

When I started working at my first flowershop job, we had a wonderful (but overpriced) cafe across the street. Everyday, they would have a sandwich special, and they were always so good. I thought of one of my favorites the other day- the California Something, but it been nearly 15 years and I couldn't remember it that well. I know it had turkey, coleslaw, and Thousand Island and perhaps swiss. While I remember it being Reuben-like, I am pretty sure it was served cold.

I tried looking up this sandwich discovered there are tons of versions of it, usually called a California Reuben- which is either grilled or cold, sometimes with the Thousand Island, sometimes without- or the Rachel, which can vary from having Russian dressing or Thousand Island or even spicy mustard, sauerkraut or slaw, corned beef or turkey or both, and any kind of bread from rye to pumpernickel to sourdough. We tried ours both grilled and cold, with dressing, and grilled, without. The grilled was our favorite and the dressing didn't make enough of a difference to warrent extra calories. The cold wasn't as good, but you could taste each individual component in it more. Regardless, its delicious however you make it.

For each sandwich:
2 slices of bakery rye
2-3 slices of oven roasted turkey breast
2 slices swiss cheese
Homemade Coleslaw (recipe below- or sub store bought)
Cooking spray (we use organic vegetable spray)
Thousand Island (if desired)

1. Spray skillet with cooking spray and heat to medium.
2. Place 2 slices of bread in pan. Top each slice with a slice of swiss, and place turkey on one slice. 3. As cheese is melted, and outsides of bread are becmoing a golden brown, spread a few spoonfuls of coleslaw to turkey side. When bread is desired toastedness, place the slice with just cheese on top on coleslaw side. (If using dressing, add a small amount before putting sandwich together, or serve on the side.)

Simple Homemade Coleslaw
2 1/2 cups finely shredded cabbage
1/4 cup finely shredded carrot
2 tbsp sugar
2 tbsp cidar vinegar
1/2 cup lite mayo
1/4 tsp celery seed

1. Put cabbage and carrot in serving bowl.
2. In a small bowl, combine vinegar and sugar. Stir to disolve.
3. Put mayo in another small bowl, and add vinegar mixture, and blend well. Add celery seed.
4. Pour half of dressing on cabbage. If needed, add more, a tbsp at a time. (Keep in mind, on a sandwich, less runny coleslaw is best. Save unused portion of dressing- you can always add more if needed after chilling.) Chill for at least 4 hours.