Summer Rachel Sandwich

Rachel Sandwich

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Yield: 4

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Ingredients

Sandwich

• 8 slices sourdough bread
• Butter, for spreading on the bread
• 8 slices Swiss cheese (2 per sandwich)
• 1 large heirloom tomato, sliced
• 1 lb shaved smoked turkey
• Prepared coleslaw
• Honey horseradish mayo

Coleslaw

• 14 oz bag coleslaw mix
• ½ cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons dark brown sugar
• 1 tablespoon sweet pickle relish
• 2 tablespoons dill pickle relish
• ½ tablespoon Dijon mustard

Horseradish Honey Mustard

• ½ cup mayonnaise
• 1 tablespoon honey
• 2 teaspoons prepared horseradish
• 1 tablespoon Dijon mustard

Instructions

Coleslaw

1. In a bowl, mix the coleslaw mix with mayonnaise, honey, brown sugar, both relishes, and Dijon mustard until well combined. Refrigerate until you're ready to assemble the sliders after baking. You can reduce the amount of sugar/honey if you're not a big fan of sweet coleslaw.

Horseradish Honey Mustard

1. Stir together mayo, honey, horseradish, and Dijon. Adjust horseradish to taste.

Sandwich Assembly

1. Spread butter on one side of each slice of bread.
2. On the opposite side of each slice, spread a thin layer of honey horseradish mayo.
3. Heat a skillet or griddle over medium heat.
4. Place bread slices butter side down (mayo side up).
5. Top half of the slices with 2 slices of Swiss and a generous pile of shaved turkey.
6. Cover the pan to help the cheese melt, cooking 3–5 minutes until the bottoms are golden and the cheese is gooey.
7. Remove from heat and add sliced tomato and a scoop of coleslaw on top of the turkey.
8. Top with the remaining slices of bread, toasted side out.
9. Slice and serve immediately.

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