Rachel Sandwiches

We had the most amazing Rachel Sandwiches using leftover turkey breast that I roasted over the weekend. This time, I used a store bought organic 1,000 island dressing, but the next time that I make this recipe I want to make my own clean dressing to use on the sandwiches. This recipe is definitely a keeper and will show up in my cookbook along with my recipe for 1,000 island dressing.

Rachel Sandwich

Makes 2 sandwiches

Olive oil mister

8 oz turkey breast, roasted, deboned and shredded (planned leftovers from another meal)

3 tbsp 1,000 island dressing

1/3 cup organic sauerkraut, drained and rinsed (only ingredients should be cabbage, water and sea salt)

4 slices whole grain rye bread or sprouted grain bread

1 oz low-fat swiss cheese, divided into two 1/2 oz slices

Mist a small saucepan with olive oil. Preheat the pan to medium heat and add turkey breast, dressing and sauerkraut stirring frequently until heated through. Turn off heat.

In the meantime, mist one side of each piece of bread with oil. Set aside.

Preheat a nonstick griddle or panini maker to medium heat and mist with oil.

Place 1 slice of bread on a plate, oiled side down. Layer 1 (1/2 oz) slice of swiss cheese and 1/2 of heated turkey mixture on the un-oiled side of the bread and top with another slice of bread, with the oiled side facing up. Repeat to create the second sandwich.

Move sandwiches to the preheated griddle. Let sit for 1-2 minutes, checking to ensure that the bread does not burn. Carefully flip sandwich and let the bread toast for another 1-2 minutes.

Serve with a green salad or baked sweet potato fries for a complete CLEAN meal.