Vegetarian Rachel Sandwich
Elevate your sandwich game with the Vegetarian Rachel Sandwich, a delightful meat-free twist on the classic deli favorite! This recipe swaps out traditional ingredients for vibrant, plant-based layers, featuring creamy mashed avocado, tangy sauerkraut, and a homemade crunchy coleslaw made with shredded red cabbage, carrots, and red onion tossed in apple cider vinegar and olive oil. Assembled on hearty rye bread and finished with melty Swiss cheese and zesty Russian dressing, this sandwich is pan-grilled to golden perfection, creating a crispy exterior with a luscious, flavorful filling. Perfect for lunch or a quick dinner, this vegetarian Rachel is a mouthwatering combination of textures and bold flavors that will satisfy even the most dedicated sandwich enthusiasts.
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Recipe Information
Ingredients
- 4 slices Rye bread
- 4 slices Swiss cheese
- 1 cup Sauerkraut
- 4 tablespoons Russian dressing
- 1 medium Avocado
- 0.5 cup Red cabbage (shredded)
- 0.5 cup Carrot (shredded)
- 0.25 cup Red onion (thinly sliced)
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter
Instructions
Start by preparing the coleslaw. In a medium-sized bowl, combine shredded red cabbage, shredded carrot, and thinly sliced red onion.
Add apple cider vinegar, olive oil, salt, and black pepper to the bowl and toss to combine. Set aside for flavors to meld.
Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash it with a fork until relatively smooth. Set aside.
Spread 1 tablespoon of Russian dressing onto one side of each slice of rye bread.
Place a slice of Swiss cheese on each of the two slices of bread with dressing.
Evenly divide the mashed avocado on top of the cheese.
Spread the prepared coleslaw over the avocado layer, evenly distributing it.
Add an even layer of sauerkraut over the coleslaw.
Top the sauerkraut with the remaining slices of Swiss cheese and close the sandwiches with the other slices of rye bread, dressing side down.
In a large skillet, melt 1 tablespoon of butter over medium heat.
Place the sandwiches in the skillet and cook until the bottom is golden and crispy, about 4-5 minutes. Press down gently with a spatula to ensure even grilling.
Carefully flip the sandwiches, adding the remaining tablespoon of butter to the skillet, and grill the other side for another 4-5 minutes or until golden and the cheese has melted.
Remove from heat, slice each sandwich in half, and serve immediately. Enjoy your Vegetarian Rachel Sandwich!
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 32.8 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1323 mg | 102% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
