Rachael Ray: Emeril Lagasse ‘The Rachel’ Sandwich Recipe

Rachael Ray: Emeril Lagasse’s ‘The Rachel’

Looking for a way to use leftover turkey after Thanksgiving? Either you’re nodding your head or laughing at the idea of there being any leftovers. Emeril Lagasse joined Rachael Ray as her co-host for the day, and given that it was just two days before Thanksgiving, they stuck with the holiday theme. Emeril showed Rachael how to make a sandwich using leftover meat from turkey day. His ‘Rachel’ sandwich combined turkey, jicama slaw, and Russian dressing to make for the ultimate bite, every single time.

As Emeril shared, this recipe calls for buttermilk, but if you don’t have any on hand, you can make your own. Just add one tablespoon of distilled white vinegar to a cup of whole milk. Stir, then set aside for about five minutes to let it thicken. For the rest of the recipe, click next page!

Rachael Ray: Emeril Lagasse ‘The Rachel’ Recipe Ingredients

For the Jicama Coleslaw:

• 1 chayote – peeled, seeded, julienned
• 1 C thinly sliced orange bell pepper
• 1/4 C buttermilk
• 1 tbsp Dijon mustard
• 1 tsp sugar
• 1 small jicama – peeled, julienned (approximately 2 C)
• 1 C thinly sliced red onion
• 2 thinly sliced jalapenos – with seeds
• 1/4 C mayonnaise – homemade or store-bought
• 1/4 C freshly squeezed lime juice
• 1 tsp salt
• 1/4 tsp cayenne pepper

For the Russian Dressing:

• 1/2 C chili sauce
• 1 tbsp minced celery
• 1 tbsp heavy cream
• 1/2 tsp hot sauce (Tabasco, i.e.)
• 1/4 tsp sugar
• 1 C mayonnaise – homemade or store-bought
• 1 tbsp minced dill pickle
• 1 tbsp minced fresh parsley leaves
• 1/2 tsp dry mustard
• 1/4 tsp Worcestershire sauce

For the Sandwiches:

• 8 oz Swiss cheese
• 1 C Jicama Coleslaw
• 8 slices rye bead
• 12 oz sliced roasted turkey breast

Rachael Ray: Emeril Lagasse ‘The Rachel’ Recipe Directions

For the Jicama Slaw:

1. In a medium bowl, combine the chayote, jicama, bell pepper, red onion, mayonnise, bell pepper, buttermilk, Dijon mutard, lime juice, sugar, salt, and cayenne
2. Mix thoroughly and refrigerate for at least one hour or up to overnight
3. Taste and adjust the seasoning if necessary right before serving

For the Russian Dressing:

1. In a bowl, combine all the ingredients and whisk until well blended
2. Cover and refrigerate until ready to serve
3. The dressing will last for three days in the fridge

For the Sandwiches:

1. Position the oven rack in the middle of the oven and preheat the oven to 350 degrees
2. Arrange the bread in one layer on a parchment-lined baking sheet
3. Spread 2 tbsp Russian dressing on each of 4 bread slices
4. Layer 2 slices of cheese of top of the dressing, then layer 3 slices of turkey on top of the cheese
5. Transfer the baking sheet to the oven and cook for about 6 minutes, until the bread is slightly toasted, the cheese is melted, and the turkey is warmed
6. Remove from the oven and carefully transfer the sandwiches to a work surface
7. Divide the slaw evenly among the slices then top with the rest of the toast and serve right away