We are massive fans of the rachel sandwich round here, and her brother the reuben.
Unlike the reuben, there are a few different takes on what makes a sandwich a rachel. Most commonly, the corned beef of reuben fame is replaced with either pastrami or turkey. Some swap the sauerkraut for a slaw of some kind, some keep the kraut and add slaw in place of the cheese. Always with the russian dressing though, always.
We’re aiming for the turkey version with this jackfruit switch up. Hence our seasoning choices being pale except the cayenne for a little kick, to keep it looking as much as possible like deli turkey slices. You can absolutely corn jackfruit to mimic corned beef if you favour a reuben, we’ve included a link to a recipe for that below.
This is veggie by the way, not vegan. We took measures to ensure the havarti cheese we bought didn’t have rennet in it but there’s still the matter of the milk it’s made from – and the eggs in the mayo in the russian dressing. If you want to go all out veegs, you could check out the vegan aioli recipe we posted in January, using silken tofu. Address the cheese (and butter) situation as you see best. We’d lose the cheese altogether and replace with a veegs slaw. But that’s just us, you may have a vegan cheese that’s up to the task.
Baby steps 😉
A veggie rachel, though…. ey…. ey. Makes for a fantastic Sunday brunch, lip-smackingly delicious.
30 mins | makes 4 | easy
1 565g tin young green jackfruit, drained
1 goodly pinch cayenne pepper
2 tsp onion salt
2 tsp garlic granules
1/2 tsp ground white pepper
100ml veg stock
havarti cheese, to taste, Castello is suitable for veggies
sauerkraut, to taste
1/2 small onion, chopped
5 tbsp mayo
2 tbsp ketchup
3 tsp horseradish
1 tsp hot sauce, optional
splosh worcestershire sauce
fine sea salt
8 slices large bloomer loaf
Shred the jackfruit pieces with your hands, removing any seeds. Whack into a bowl with the cayenne and white pepper, onion salt and garlic granules and give it a good stir to coat everything.
Heat the oil in a frying pan and toss in the jackfruit, give it 4-5 mins to cook a little before adding the stock over a medium heat. Bubble that until the stock is all but evaporated.
Meantime make the dressing. Whizz the onion in a blender so it’s a paste, add the rest of the dressing ingredients and whizz til blended.
Lightly toast the bread slices on one side and then butter the other sides. If you have a panini toaster you’re laughing – get on and stack away – cheese, jackfruit, sauerkraut, dressing.
If you’re doing it in a pan like us, keeping the grill on, get a pan nice and hot and get 2 slices in butter side down with slices of havarti on top. When the bread is nicely browned on the bottom, pop the pan under the grill for a mo to melt all the cheese – havarti is a great melter, one of the very best in fact so this won’t take long. Grill or pan fry the other slices at the same time.
Then you can load up your sandwich, in the same order, and if you wish you can bung it back in the pan for a bit to get everything melding together nicely. Personally we didn’t bother with that stage – we couldn’t wait that long to chow down on this beauty of a sarnie.
From the Big Potatoes kitchen.
Here’s that link to the corned jackfruit recipe we mentioned.
PS: feel free to muck about with the jackfruit seasonings to your taste – we did!