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Thursday, June 13, 2013

The Rachel Sandwich + Call for Recipes: Sandwiches!

I looooooove sandwiches. I can eat them for breakfast, lunch and dinner. I don’t know what it is, but they hit the spot! I really like making sandwiches for dinner because they are simple and quick but are (or at least can be) filled with all kinds of balanced goodness. And in the summertime, when the last thing you want to do is turn on the oven or stove, sandwiches are a really great dinnertime option.

call for recipes sandwiches |

Since summer is here and since I love sandwiches, I have decided we need to do a sandwich Call for Recipes! Share your favorite sandwiches, whatever they may be…hot, cold, easy, complicated, open-faced, closed-faced, silly-faced, anything! Feel free to link to recipes or just give a quick description of how to make the sandwich. Let’s put together a long, fabulous list of sandwich options for us all to choose from. I know you can deliver!

I’ll kick us off with the Rachel. I think it is safe to say this is my favorite sandwich. My friend Jami introduced them to me years ago in Cambridge, MA at a little deli near our work. I was hooked at first bite, and the great thing about the Rachel is that it is completely replicatable (new word alert!) at home. My Rachel sandwich is as good as any Rachel sandwich I’ve had in any restaurant.

the rachel sandwich |

Your turn! Share your favorite sandwiches! Ready, set, GO!

The Rachel Sandwich
Prep time
Cook time
Total time
  • Your favorite bread, sliced
  • Sliced turkey
  • Classic coleslaw
  • Swiss cheese
  • Thousand island dressing
  1. Spread dressing on both slides of bread, top with cheese, coleslaw and turkey, then put sandwich together. Butter outsides of the bread (or add butter to the pan) and grill in a frying pan on both sides until golden.



  1. 1

    Have you every tried using broccoli slaw? I’m not a huge fan of uncooked cabbage. I wonder what it would taste like? Hmmm. I’ll have to experiment. Thanks for sharing! 🙂

  2. 2

    Roastbeef mozz and roasted peppers on a baquette are a fav in my house

  3. 3

    currently: avocado chicken salad in a pita pocket

    summertime favorite: Caprese panini
    fresh basil, fresh mozzarella, fresh tomato, bit of balsamic vinegar between fresh homemade challah bread slices, brushed w/ olive oil, toasted on the panini grill.

    A favorite from childhood that I still make today: apple-cheddar hot pockets
    layers of thin sliced peeled apple & a good cheddar, in a pita pocket, toasted in a skillet or on the panini grill.

    • Denise

      I make this one with ciabatta bread and cook the sandwich in a big frying pan and put garlic powder and parmesan cheese in the oil. I cook the whole loaf and then slice it. I can’t make it too often because I could eat this whole thing by myself!!!

    • Denise

      I meant I make the Caprese panini in case you were wondering which sandwich I was talking about.

  4. 4

    My sandwich isn’t all that unique as I know many have probably made it before, but it’s my very favorite, especially in the summertime! It tastes even better if you garden (like we do) and can grab your produce right outside of your door!

    The Capri
    -Crusty french bread, sliced like a sub sandwich
    -Variety of lettuce (I prefer spring mix)
    -Tomatoes, sliced
    -Fresh basil, coarsely chopped
    -Fresh mozzarella, sliced
    -Olive oil
    -Minced garlic
    -Sea salt
    -Fresh ground pepper

    Brush each side of the french bread lightly with extra virgin olive oil. Sprinkle with minced garlic, sea salt, and pepper to taste. Toast in the oven until light golden brown (I usually throw it in and turn on the broiler – just watch because it goes fast). Remove from oven and build your sandwich with lettuce mixture, basil, tomato slices, and mozzarella. Enjoy!!

  5. Best sandwich I’ve ever had? This Little Piggy Goes To Utica (

    My favorite sandwich? Genoa salami, provolone, yellow mustard and Italian bread.

    Favorite sandwich recipe? Medianoche

    –1 1/2 pounds pork loin (I used the leftovers from a previous dinner, but a roasted pork tenderloin like Maria’s recipe works. In a pinch, prepared but sauceless pulled pork would suffice.)
    –1/2 lb. deli ham, sliced thin
    –eight thin slices of mild swiss cheese
    –dill pickle chips or sandwich slices
    –country style or whole grain dijon mustard
    –four soft rolls or large enough piece of challah bread to make four sandwiches

    Preheat a panini press. Assemble the sandwiches by layering even amounts of the following in order: 2-3 slices of ham folded over, one slice of swiss cheese, 2-3 slices of pork, pickles, and another slice of cheese. Spread a very thin layer of dijon mustard on the roll and top. Place on the panini maker and press the lid to flatten. Lock the lid in place and cook until the cheese begins to melt, approximately 5 to 6 minutes.

  6. 6

    My Dad makes these cheese sandwiches that are totally amazing! A picture is here:
    And here’s the recipe:

    Italian bread
    Grainy mustard
    Jarsburg cheese, thinly sliced
    Easy pickled cucumbers and onions, recipe below

    Toast the bread, spread on the mustard, add a few thin slices of cheese, and then pile on the pickles!

    Easy Pickled Cucumbers and Onions (adapted from babble)

    1 medium cucumber, thinly sliced
    1/2 medium red onion, thinly sliced
    1 cup red or white wine vinegar
    1 T granulated sugar
    3/4 tsp kosher salt
    Freshly ground black pepper

    Combine all of the ingredients and stir well. Refrigerate for at least one day, stirring occasionally. Although the liquid won’t completely cover the cukes and onions at first, they’ll eventually soften and take up less space. Pickles will keep in the fridge for a couple of weeks, and are fantastic on sandwiches, salads, with pita and hummus, or just to munch on.

  7. Here is my favorite especially in summer: tomato, spinach, avocado and I usually add hummus. Hop over to get the recipe it is yummy! even Lauraliked it so much she added it to her vegetarian menu list for subscribers over at her company Momables

  8. 8

    I’m not sure if you have a Jason’s Deli in your area (they’re all over here in Texas), but they used to have this sandwich called the Sargent Pepper. I did a remake here at home and the kids devoured it, my husband loves it, and it’s quick yet good enough for dinner.

    Crusty Roll toasted
    horse radish spread
    roast beef from the deli, shaved or thin sliced
    sauteed red & orange bell pepper and onion. ( I like to use a splash of beef or chicken stock at the end to deglaze the pan and make the peppers and onions sort of saucy.)
    Provolone slices

    Assemble your sandwich with the cheese on top and broil in the oven until cheese is melty. You will want the bread to be pretty crispy because the juice from the peppers and onions can make the bread soggy.

  9. 9

    -Tailgater subs- BEST SANDWICH EVER!!!!!

    ingred: 2 French bread loafs, 2 cream cheese packets, lb of bacon, lb of ham, lb of turkey, deli slices of swiss and sharp cheddar

    Scoop out most of the insides of a French bread loaf (like they do at jimmy johns)
    spread softened cream cheese on both sides
    sprinkle crushed cooked bacon on both sides
    then layer turkey, swiss, cheddar, and ham
    cut and wrap individually in aluminum foil
    bake at 350 for 15-20 minutes

  10. 10
    Kim from PA

    The “Nantucketer”

    1. Good quality long roll
    2 Turkey breast- (real turkey not the deli kind)- roasted, slow cooked in crockpot, or I often use thin turkey cutlets
    3. Onion
    4. Stuffing- homemade or Stovetop
    5. Cranberry sauce
    6. Gravy
    7. Cheese is optional…I don’t use cheese, but hubby does

    Assemble in this order: Turkey, onion, a little bit of stuffing, a little bit of gravy (not too much or the bread gets soggy).

    Bake for about 5-10 minutes

    Top with cranberry sauce

    We have great memories of eating these sandwiches on the beach in Nantucket while watching the seals watch us back 🙂

  11. 11

    Open-faced fried egg toasted english muffin sandwich packed with greens, tomatoes, honey mustard, and salsa.

  12. Have you ever had a grilled PB&J? You make a regular pb&j, butter up the outside and grill it, just like a grilled cheese. MMMMM! I like to use homemade freezer jam, both inside, and then heat up a little bit and use it like a syrup on top. It’s like the perfect dessert, but you can still call it lunch!

  13. 13

    Sandwiches are also my favorite food. I usually want them for Mother’s Day, my birthday, etc. Add some ruffles or french fries and I am in heaven.
    Our faves, turkey, provolone, pesto panini cooked in olive oil. Two pieces of provolone with a piece of turkey in the middle, put pesto on both sides of the bread.

    My favorite wrap? Whole wheat tortilla, spread one triangle of soft laughing cow, top with capers, roasted red peppers, onion, slice of turkey, fill with spinach or lettuce and wrap. So delish and low cal.

    I also like to take a whole wheat tortilla spread with laughing cow, add cooked chicken or lunch meat and some Trader Joe’s red thai curry sauce. Add some romaine lettuce for crunch and filler and wrap up.

  14. 14
    Melissa Williams

    My favorite sammich for summer is a nice Italian chicken sammich on whole grain bread.

    Italian Chicken
    Slice up some chicken breasts into thin strips, get a bottle of zesty Italian dressing (low fat doesn’t work so well and tends to burn in the pan)and throw them both into a pan on medium high heat, you want to cover the chicken in dressing completely and then move the chicken around a bit so the oil from the dressing gets under the pieces as well so they don’t stick and burn. Cook until chicken is nice and browned and the little bits of stuff in the dressing is cooked onto the chicken. Wait for it to cool down then cut it into chunks.

    To assemble the sammich i personally use whole grain bread (the one with the sunflower seeds baked in)that has been toasted. Then i smear both sides with ranch dressing before putting green leaf lettuce, sliced tomato (with the gunk removed from the middle) and sliced radishes.

  15. 15

    We love all of the ‘salad’ sandwiches. Chicken, tuna, egg, shrimp & on & on. What makes it great for us are the ‘adds.’ I leave out lettuce, tomato slices, sprouts, pepperoncini, different cheeses and a couple of bread choices.

  16. I decided I wanted to come up with more quick summer time recipes too which is how I came up with this list (I hope you don’t mind me adding the link). It isn’t technically a sandwich but many of them have sandwich components. =)

  17. 17

    I have a few current favorites. Pesto chicken salad. Pesto, mayo, chicken, topped with lettuce, tomato, and a dash of balsamic.

    Or the apple cheddar one from moo zoo cooks. Jalapeño bread, apples, cheddar, Dijon cider vinegar dressing. Yum.

  18. 18

    Not very fancy, but we love New England style Italians. There’s variation in how folks make it of course and I guess it’s just called a hoagie(?) elsewhere. We use a soft sub style roll and layer on ham or salami with American cheese and thinly sliced veg: onion, lettuce, pickle, tomato, green pepper. I like banana pepper rings and olives too, and often omit the ham. Some just pour a little evoo over, but we like a smear of mayo on the bread and hubs loves Italian dressing and or hot pepper relish on it. Cold and refreshing.

    I also love this veggie sammie from allrecipes. Something about the cream cheese, avocado and vinegar with the crunchy veggies is just so crisp and fresh tasting.

  19. 19

    replicable – perfectly good ‘real’ word!!! 😉

  20. 20
    Michelle D

    Whole wheat bread toast
    Basil pesto as your spread
    Sautéed zucchini and mushrooms
    And some Swiss cheese

  21. 21

    Love this post. I switched doctors/hospitals for this current pregnancy, and one of the first things my new OB said was, “I don’t know if you’re a sandwich person, but in my book, you can throw the ‘no lunchmeat’ rule out the window …” I knew at that moment I had picked the perfect doctor for myself. Giving up sandwiches was the worst part of my first pregnancy! My favorite is roast turkey on Dave’s Killer 21-grain bread, with cream cheese sprinkled with sunflower seeds, and topped with avocado, tomato, and lettuce. Mmmm. Maybe I’ll go make one right now!

  22. 22
    Jane Maynard

    from 2wellsmade5:

    My husband loves this Buffalo Chicken Sandwich, and my father-in-law actually requested it the week after my mother-in-law passed away as the “only thing” he wanted to eat.

  23. 23

    I LOVE Cuban sandwiches (Jared P.’s recipe, but not pressed and with bread & butter pickles instead of dill) but my current fave is the Fig & Pig from sweetsugarbean: grilled brie, bacon & fig jam on a sturdy nut bread. YUM!

  24. 24

    Mmmmm, looks delicious!!!!!!!!!!!!!!! I just tried my first Rachel Sandwich yesterday and it was great! America’s Test Kitchen noted it as a variation of their Reuben Sandwich. I think ours were piled twice as high with meat as yours though – lol. Thanks for posting!

  25. 25

    I’m way late to the game, but we have tuna melts a number of times a year, and they’re SOOO easy:

    Dark rye or pumpernickel bagels
    Tuna salad (we make it with mustard instead of mayo)
    A tomato, sliced
    Provolone cheese slices

    Slice the bagels in half, and layer the other items as follows:
    – A tomato slice on the bagel (this covers the bagel hole and prevents the tuna from leaking out)
    – A mound of tuna salad
    – A slice of provolone on top

    We toast them in the toaster oven, but you can bake them on a baking sheet, or lightly toast the bagel first and then broil them to melt the cheese.

  26. 26

    My favorite sandwich is one I invented as a teenager. I take a crusty sandwich roll, split and toasted, and spread a little cream cheese on it then add on hot grilled or sauteed chicken breast, sliced up, and a heaping helping of caramelized onions. A grind or two of black pepper et voila!

  27. 27
    dale bartlett

    Tomato,onion,peanut butter & aliitle vinegar Yum

  28. 28

    Bagel (toasted), cream cheese, sliced hard boiled egg, salt and pepper – I eat these open faced. Yum!

  29. 29

    Peanut butter and lettuce. This is best with a crisp low flavor lettuce like iceberg. Romain is ok but the softer green leafs are not so good.

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