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Southwestern Rachel Sandwich with Southwestern Slaw - A Family Feast

Southwestern Rachel Sandwich with Southwestern Slaw: Boar’s Head Boldest Bracket Challenge

Yield: 4 servings
Prep: 55 minsTotal: 55 minutes


For the Southwestern Slaw

  • • 12 ounces Green cabbage, finely shredded
  • • ¼ cup Red onion, finely sliced
  • • ½ cup Carrots, shredded
  • • ¼ cup Fresh cilantro, chopped
  • • 3 tablespoons Boar’s Head Brand Fiery Chipotle Gourmaise™ (use more or less depending on how spicy you like your slaw)
  • • ½ cup Mayonnaise
  • • 1½ tablespoons Sugar
  • • ½ tablespoon Whole grain mustard
  • • 1 tablespoon Champagne vinegar

For the Southwestern Rachel Sandwich

  • • 8 slices Marble bread (large-sized slices if available)
  • • 16 slices Boar’s Head Brand Bold Blackened Turkey Breast, sliced thin
  • • 16 slices Boar’s Head Brand Chipotle Gouda Cheese
  • • 4 tablespoons Butter, softened


To Make the Southwestern Slaw:

  1. Mix cabbage, red onion, carrots and cilantro in large bowl.
  2. In a smaller bowl mix Fiery Chipotle Gourmaise, mayonnaise, sugar, mustard and vinegar.
  3. Mix wet with dry and let sit refrigerated for 30 minutes to blend flavors.

To Make the Southwestern Rachel Sandwich:

  1. Line 8 slices of marble bread with two slices of cheese each. Top four of them with sliced Blackened Oven Roasted Turkey Breast, dividing evenly.
  2. Place ½ cup of coleslaw on top of each turkey pile; top with the remaining cheese and bread top.
  3. Heat a flat grill pan over medium heat and melt half the butter, then place sandwiches over melted butter.
  4. Spread second half of butter over tops of each sandwich.
  5. Grill for 2-3 minutes until browned. Flip and grill other side. (Alternatively, sandwich may be grilled in a Panini press)

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Level of difficulty: Intermediate