GRILLED RACHEL SANDWICHES
Try this take on Grilled Rachel Sandwiches with our recipe today. This twist on the classic Reuben includes roasted turkey.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients.
- Place 1 cheese slice on bottom half of each of 4 muffins; top with turkey, cole slaw and remaining cheese slices. Cover with remaining muffin halves.
- Cook in skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
GRILLED 4 CHEESE SANDWICHES
Provided by Rachael Ray : Food Network
Time 12m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
- Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
REUBEN OR RACHEL SANDWICH
Make a Reuben or Rachel sandwich with corned beef, turkey, or pastrami, along with Swiss cheese, rye bread, sauerkraut, and Russian dressing.
Provided by Diana Rattray
Categories Lunch Sandwiches
Time 10m
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Place the sliced rye bread on the countertop; spread about 1 tablespoon of Russian dressing over each slice.
- Top one of the slices of bread with the corned beef , and Swiss cheese.
- Drain the sauerkraut in a colander; squeeze out any excess moisture. Pile the sauerkraut on the cheese layer and then top with the other slice of bread (Russian dressing side down).
- Spread the softened butter over the top and bottom of the sandwich.
- Place a heavy skillet or griddle over medium-low heat. Add the sandwich and cook until the bottom is golden brown. Carefully turn it over and cook until the other side has browned and the cheese has melted.
- Gather the ingredients.
- Spread each slice of rye bread with the Russian dressing.
- Put the coleslaw in a colander to drain off excess liquids.
- Top a slice of bread with the turkey or pastrami and Swiss cheese.
- Spread the coleslaw over the cheese layer and then top with the remaining slice of bread.
- Spread the softened butter over the top and bottom of the sandwich.
- Place a heavy skillet or griddle over medium-low heat. Place the sandwich on the hot pan and cook until the bottom has browned. Carefully turn it over and cook until the other side has browned and the cheese has melted.
Nutrition Facts : Calories 947 kcal, Carbohydrate 36 g, Cholesterol 228 mg, Fiber 4 g, Protein 54 g, SaturatedFat 29 g, Sodium 1586 mg, Sugar 10 g, Fat 65 g, ServingSize 1 Sandwich (1 Serving), UnsaturatedFat 0 g
GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side.
- Place melted butter in a small dish and add juice of 1/2 lemon.
- Combine all ingredients for the tartar sauce in a small bowl.
- Lightly toast buns on grill pan after fish is removed.
- To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
- Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
- Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
- Prep Time: 10 minutes
- Cook Time: 20 minutes, overlapping, including pasta
- Ease of preparation: easy
THE RACHEL SANDWICH
This delicious sandwich recipe-which layers sliced roasted turkey bread, Russian dressing, Swiss cheese, and creamy coleslaw-is courtesy of Chris Schlesinger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 1
Number Of Ingredients 6
Steps:
- Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
- Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
GRILLED HONEY LIME CHICKEN SANDWICHES
Provided by Rachael Ray : Food Network
Time 47m
Yield 4 sandwiches
Number Of Ingredients 21
Steps:
- Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
- Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
- Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
- Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.
GREAT GRILLED VEGETABLE SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
- Combine all ingredients in a food processor and pulse.
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