Go Back
+ servings
Toasted sandwich on plate & topped with a pickle.
Print Recipe
5 from 1 vote

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Sandwich
Cuisine: American, Vegan
Keyword: hot sandwich, toasted sandwich
Servings: 1 person
Calories: 532kcal
Author: Cadry Nelson


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


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.


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.


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