Sweet Pepper Reuben or Rachel Sandwich
2 slices Rye bread
2 tablespoons Russian dressing
1/4 pound corned beef, thinly sliced or 1/4 lb. thinly sliced turkey
2 to 3 slices Swiss cheese
1/4 – 1/3 cup Mrs. Gerry’s Sweet Pepper Slaw
1 tablespoon butter, softened
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 or turkey and Swiss cheese.
Drain the Sweet Pepper Slaw removing any excess moisture. Pile the Sweet Pepper Slaw 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 and sandwich is heated to 165°F.
Serve immediately or maintain 165° to 180°F.