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Lunch / Dinner

Grilled Rachel Panini with tangy horseradish slaw

The Rachel is a popular cousin to the Reuben sandwich. But instead of corned beef and sauerkraut, Rachels feature pastrami and coleslaw.

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Ingredients

FOR THE COLESLAW—

FOR THE SANDWICH—

To bump up the nutrition in the classic reuben sandwich, we employed turkey pastrami and a lighter, tangy slaw.

Instructions

Preheat grill to medium-low. Brush grill grate with oil. Paninis can also be cooked in a grill pan or press.

Combine coleslaw mix and red cabbage in a large bowl; add sour cream, vinegar, ketchup, horseradish, lemon juice, and sugar; toss to coat. Cover and set aside for 15 minutes to soften.

Layer Swiss cheese on 2 slices of bread. Divide prepared slaw over cheese. Layer pastrami over slaw. Top sandwiches with remaining 2 bread slices. Brush outer sides of bread with oil.

Place sandwiches on grill over direct heat. Weight sandwiches with a large cast-iron skillet. Grill sandwiches, covered, for 2 minutes.

Turn sandwiches over, taking care when handling the hot skillet, and weight again with the skillet. Grill sandwiches on other side until cheese melts, 1–2 minutes. Cut sandwiches in half; serve warm.

Prepare the slaw and set aside. Acidity in the vinegar and sour cream will soften the cabbage.

Prepare the slaw and set aside. Acidity in the vinegar and sour cream will soften the cabbage.

Layer the slaw between the meat and cheese to prevent the rye bread from getting soggy.

Layer the slaw between the meat and cheese to prevent the rye bread from getting soggy.

Nutritional Facts

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