Featured Food

The Rachel Cookout: Turkey Reuben on a Bun

June 21, 2018

This post is sponsored by Jennie-O but the content and opinions expressed here are my own.

When I was in college I got a job at my favorite restaurant.

The food ranged from chicken wings to filet mignon, but the best part of the menu were the sandwiches, especially one more commonly known as The Rachel.

The Rachel is basically the turkey version of a classic reuben, also swapping out sauerkraut for coleslaw.

I was poking around trying to come up with ideas of what to make for the 4th of July and I had the idea to turn this yummy sandwich into frank and burger options!

It’s been so long since we’ve had the opportunity to grill, but we finally got our hands on one and decided to go to town.

Corn on the cob made the perfect side dish for this yummy dinner.

I’m not going to write out a recipe card since it’s not very scientific, but here’s what you do in short:

  1. Grill up any of these turkey options to 165°F:

    • JENNIE-O® ¼ lb. Seasoned Turkey Burgers
    • JENNIE-O® Turkey Bacon & Cheddar Turkey Burgers
    • JENNIE-O® All White Meat Turkey Burgers
    • JENNIE-O® Uncured Turkey Breast Franks
  2. Melt swiss over top of the turkey burgers and/or franks.

  3. Toast your bun!

  4. Add coleslaw. I used a cabbage mix and premade coleslaw dressing.

  5. Top with a line of Russian dressing.

Ta-da! It’s super quick and easy — plus it’s toddler approved.

What are your favorite frank and burger toppings?

Sarabeth, The February Fox

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