Are you talking about a Rachel? It's the turkey version of a Reuben.

Could be. What's in it?

Dear Pink Warm Momma, I'm guessing turkey,sauerkraut
and swiss cheese, on rye bread. Yeah, I know, I need
to be slapped.

I don't get it, but everything is regional. Subbing turkey for corned beef/pastrami is not a calendar flipping event.

That said, where I live, we are often able to order a Cape Cod Reuben consisting of deep fried cod fillet on grilled pumpernickel with cole slaw, melted Swiss and Thousand Island dressing.

Don't knock it 'till you've tried it!

Actually, seagrass, I think that sounds really good, I tend to use cole slaw with my fish in place of tartar sauce.

Here a turkey "Reuben" is also called a "Rachel" and is the traditional sauerkraut/swiss/Thousand Island combo on rye/pumpernickel with turkey instead of corned beef, generally the thinly sliced deli type turkey.

It's not seasonal here either, you can get it any time of year and even places that don't have it on the menu will often sub turkey for the corned beef upon request.

Annie

Whoa. When I last had a Summer Reuben (or Rachel) there was no sauerkraut but slaw instead. That was in North Carolina many moons ago. Guess it's whatever turns you on. I said nothing about a "calendar flipping event" - just something I happen to enjoy.

PWM, I think the "seasonal" or "calendar flipping event" mindset was caused by the name "Summer Reuben".

I like coleslaw on various sandwiches, including fish and pulled pork, so I'd probably like it on that turkey sandwich too.

Annie

Here's one version I came across on this woman's blog. She's German.

Here is a link that might be useful: Turkey Reuben

Sorry should have printed out the recipe too not just a link.

Turkey Reubens

Ingredients

For the cole slaw
1/2 cup peanut oil
1 tablespoon sugar
1 cup rice vinegar
1/2 teaspoon ground Szechwan peppercorns
1 teaspoon red pepper flakes
1 small head Napa cabbage, 1/8-inch ribbons
1 large carrot, peeled and shredded
1 cup sliced scallions
Salt and black pepper, to taste

For the sandwiches
4 slices rye bread
4 slices Swiss cheese
4 slices turkey breast
Butter or olive oil, to cook the sandwiches

Directions

Preheat a large griddle or 2 large non-stick saute pans on low heat. In a small saucepan heat the peanut oil until very hot. In a small bowl, whisk together the sugar and vinegar. Add the Szechwan peppercorns and pepper flakes to the hot oil and immediately add it to the vinegar.

In a large bowl, mix together the cabbage, carrots and scallions. Toss the salad with the vinaigrette and season with salt and pepper.

To Assemble: lay out the slices of rye and top each 1 with a slice of cheese then a slice of seasoned turkey. Place a small mound of the slaw (use tongs to strain off excess liquid) on the turkey and close sandwich. Butter or brush with olive oil the top part of the sandwich. Add some butter or olive oil to the griddle and move sandwich around to completely coat with butter. When brown, about 5 to 7 minutes, flip over sandwich and brown other side, 5 to 7 more minutes. Or, of course, you could use a panini-press. Slice on the bias and serve hot.

Seagrass - I've had that version with fried cod and it is amazing!

And I have never heard of a "Summer Reuben" or a "Rachel" so I definitely learned something here!

Alexa