Actually a "Rachel" is typically made with turkey breast - not pastrami. In fact, you can use this same recipe with many different types of meat - all with their own unique flavors. It's a nice variation from corned beef. However, I must say that a lean (typically much more expensive at the deli - but worth it) corned beef is my absolute favorite. And, I use marbled rye instead of just plain old rye bread. Yes - recipe is intended to be messy - but if you have the right mix of sauerkraut and thousand island, it almost acts as a "glue" in holding the sandwiches together. I find that the easiest way to make these is on a lightly greased griddle rather than a frying pan. Wide, flat surface area makes it easy to flip and gives the bread a more even doneness.
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