I had picked up a really, really good loaf of rye bread and I absolutely wasn’t going to let a single piece go to waste so I needed to find a dinner that used rye bread!
I asked the hubby if he wanted patty melts, but he said he was burgered out. I asked if wanted breakfast for dinner and he shook his head. I got to thinking, what other sandwiches could I make, preferably on the grill, because our weather has been H O T and I did not want to use the oven or stove. Bingo! Turkey Rachels!
I ran to the grocery store, the only turkey breast they had in the meat case were thin cut pre sliced cutlets. Not exactly what I was looking for, but beggars can’t be choosers and I was not interested in deli meat.
I didn’t have time to marinate the turkey, so I seasoned it with salt, pepper, and poultry seasoning, John was kind enough to grill them for me.
Next up, I made a quick batch of coleslaw and cooked off a half pound of bacon. Yes, I know, bacon is not a traditional component of a rachel, but it is awesome and I wanted it.
I laid everything out on the counter and we assembled our sandwiches. While assembly was happening, I put my cast iron griddle on the grill to preheat. (nobody tell my Mom I put my cast iron on the grill, it is a pet peeve of hers!)
1000 Island dressing, coleslaw, swiss cheese, grilled turkey, and BACON! The sandwiches were delicious and totally hit the spot on a hot summer night. I kept it super simple with sliced tomatoes and cucumbers for me, chips and a side of slaw for the hubby.