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    Rachel sandwich with seitan chicken & coleslaw

    Published: Aug 8, 2021 · Modified: Jun 27, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text overlay: Rachel sandwich with seitan and coleslaw. Toasted sandwich on plate.

    You’re going to love the savory, crispy bite of a vegan Rachel sandwich. It’s similar to a reuben but with seitan chicken and coleslaw.

    This toasted sandwich is finished with melty non-dairy cheese and a drizzling of Thousand Island dressing.

    There’s plenty of mmm in every bite!

    Sliced toasted Rachel sandwich on plate.

    Few things make me happier than a good reuben sandwich.

    Whether it’s made with corned jackfruit, corned “beef” seitan, or plopped into a nourish bowl, it’s a melding of flavors that takes me to my happy place every time.

    If you’re similarly enthralled with a reuben sandwich, you’re going to love this veganized variation of a Rachel sandwich!

    Hands holding vegan turkey reuben sandwich.

    What is a Rachel sandwich?

    A Rachel sandwich is a cousin to the reuben.

    It’s also known as a California or Georgia reuben.

    While a traditional reuben sandwich uses pastrami & sauerkraut, a Rachel is typically made with turkey and coleslaw.

    It’s then toasted on rye bread with melty Swiss cheese & Thousand Island dressing.

    Since this is a vegan version of a Rachel sandwich, I make a few substitutions.

    Instead of turkey, I use thin slices of homemade seitan chicken.

    It’s seasoned with basil, oregano, onion powder, and garlic. It has a wonderful toothsome texture.

    For the coleslaw, I use my favorite vegan coleslaw recipe.

    It’s really quick & easy to make thanks to the shortcut of pre-shredded cabbage mix. It includes both purple and green cabbage as well as carrots.

    For the dressing, I make a simple Thousand Island with eggless mayo, ketchup, diced pickles, and lemon juice.

    If you’d rather use store-bought, that works too!

    (This recipe makes more vegan Thousand Island than you’ll need for one sandwich. Use any leftovers on a vegan cheeseburger pizza or jackfruit reuben!)

    Step by step instructions

    Labeled ingredients for vegan Thousand Island dressing.

    Start by making vegan Thousand Island dressing.

    Combine the following:

    • Vegan mayo
    • Ketchup
    • Lemon juice
    • Diced pickles

    Labeled ingredients for vegan Rachel sandwich.

    Then compile your other sandwich ingredients:

    • Rye bread
    • Seitan chicken
    • Non-dairy butter
    • Shredded vegan cheese
    • Coleslaw

    Butter two slices of bread on one side with non-dairy butter.

    Process shots for cooking vegan Rachel sandwich.

    Put the slices into a skillet butter side down on a medium heat.

    Add a sprinkling of non-dairy cheese to both pieces of bread.

    (I use vegan mozzarella, but any meltable non-dairy cheese will work!)

    On one of the bread slices, add sliced seitan chicken, a generous helping of coleslaw, and vegan Thousand Island dressing.

    Add the top piece of bread to the sandwich.

    Flip the sandwich to make sure it’s evenly toasted on both sides.

    Then remove it from the pan & cut it on a diagonal.

    Toasted sandwich on plate with seitan and coleslaw.

    Make it your own

    It’s easy to make this sandwich your own by simplifying or changing the ingredients.

    • Instead of seitan chicken, use store-bought vegan deli slices. Tofurky hickory smoked deli slices would go well here.
    • If you’re making this sandwich around the fall or winter holidays, use leftovers from a vegan holiday roast like a re-vamp of a leftovers sandwich.
    • Use sauerkraut instead of coleslaw.
    • Use store-bought vegan Thousand Island dressing instead of making your own.
    • Use any shredded non-dairy cheese you like or replace it with sliced avocado.
    • Add sautéed onions, bell peppers, or pickled jalapeños for more vegetable goodness.
    • Instead of rye bread, use whole wheat, have it as a wrap in a tortilla, or on a toasted baguette.

    What to serve with it

    A Rachel sandwich is so filling, it’s basically a full meal on its own.

    But you can round it out with any of these tasty side dishes:

    • Baked fries or vegan poutine
    • Fried pickles or fried zucchini
    • Vegan pasta salad
    • Air fryer kale chips (or oven baked)
    • Spinach salad with strawberries

    Toasted Rachel sandwich with seitan chicken on plate and topped with a pickle.

    Toasted sandwich on plate & topped with a pickle.

    Rachel sandwich with seitan chicken & coleslaw

    Here's a vegan take on a Rachel sandwich. Thinly sliced seitan is added to toasted rye bread with melty non-dairy cheese & Thousand Island dressing. There's a pop of flavor & crunch in every bite!
    5 from 2 votes
    Print Pin Rate
    Course: Sandwich
    Cuisine: American, Vegan
    Keyword: hot sandwich, toasted sandwich
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 1 person
    Calories: 532kcal
    Author: Cadry Nelson

    Ingredients

    For the vegan Thousand Island dressing

    • 2 Tablespoons vegan mayonnaise
    • 1 Tablespoon ketchup
    • ½ teaspoon lemon juice
    • 1 Tablespoon finely chopped dill pickles

    For the Rachel sandwich

    • 1 Tablespoon non-dairy butter
    • 2 slices marbled rye bread
    • 3 Tablespoons shredded non-dairy cheese I use mozzarella
    • Several thin slices seitan chicken about 2 ounces
    • Heaping ¼ cup vegan coleslaw
    • 1 to 2 Tablespoons vegan Thousand Island dressing

    Instructions

    To make vegan Thousand Island dressing

    • In a small bowl, combine vegan mayonnaise, ketchup, lemon juice, and finely chopped dill pickles. Set aside.
      (This is enough dressing for four sandwiches. If you're only making one sandwich, put the rest in a covered container and refrigerate.)

    To make the Rachel sandwich

    • Bring a large skillet to a medium heat. Butter both slices of rye bread with non-dairy butter on one side. Put the slices into the skillet butter side down.
    • Add a sprinkling of non-dairy cheese to the bread slices.
    • Add several thin slices of seitan chicken to one piece of bread.
    • Top it with a heaping ¼ cup of coleslaw.
    • Finish with a drizzling of vegan Thousand Island dressing.
    • Top the sandwich with the remaining toasted bread slice. Flip the sandwich with a spatula, so that it's evenly browned on both sides.
      If the cheese hasn't melted enough, turn the heat to low, and cover the skillet with a lid until the cheese melts completely.
    • Once the cheese has melted, remove the sandwich from the skillet, and cut it diagonally.

    Notes

    If you don't want to make seitan from scratch, use your favorite vegan deli slices.
    Any shredded non-dairy cheese will work for this recipe. I'm especially fond of mozzarella here.
    There's enough Thousand Island dressing for four sandwiches. If you're only making one sandwich, keep the remaining dressing in a covered container in the refrigerator. You can use it on vegan cheeseburger pizza or a jackfruit reuben.

    Nutrition

    Calories: 532kcal | Carbohydrates: 47g | Protein: 19g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 1316mg | Potassium: 156mg | Fiber: 7g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 3mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
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    Comments

    1. Shell

      October 06, 2021 at 7:12 pm

      5 stars
      Yum! My favorite part of this recipe is the easy, homemade Thousand Island dressing. It adds so much to the sandwich and is great with a lot of other meals, too!

      Reply
      • Cadry Nelson

        October 07, 2021 at 1:26 pm

        Thank you! I’m so glad you’re enjoying it!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

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    Summer cookout

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