"Rachel" Sandwich Kit - Choose Your Own 4 Pack
87%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis spin on the classic Reuben substitutes the sauerkraut for coleslaw. Your choice of housemade hot pastrami, hot corned beef, or hot fresh-roasted turkey is topped with melted Swiss cheese and coleslaw, smothered with Russian dressing, and pressed between two slices of fresh-baked rye bread from Rockland Bakery. Serve with a pickle on the side!
Chef Nick Liberato has been a personal chef to the stars, a top-tier LA caterer, and co-creator of Netflix’s “Restaurants on the Edge.” And after being introduced to entrepreneur Mike Dalewitz – whose family had run resorts in the Catskills’ famed Borscht Belt – in 2020, the duo decided to write a love letter to the classic Jewish deli by opening Borscht Belt Delicatessen. At Borscht Belt, they’re making all of their classic Jewish deli meats in-house, the old fashioned way and turning them into some truly spectacular sandwiches, served on fresh-baked rye bread.
This package serves 4-6 people and includes
- Meat (2 lbs.), your choice
- Swiss Cheese (1.25 lbs.)
- Russian Dressing (8 oz.)
- Coleslaw (1 lb.)
- 8 Slices Rye Bread, your choice (2 lbs.)
- 4 Pickles (1 lb.)
Meat Options Include
- Pastrami
- Corned Beef
- Turkey
Rye Bread Options Include
- Seeded
- Unseeded
- Sandwich Kit ships with ice packs, may thaw in transit.
- Upon arrival, store meat, cheese, and sides in the refrigerator for up to 3 days.
- For a longer shelf life, meat and cheese may be stored in the freezer in the original wrapping for up to 2 months.
- Do not freeze sides.
- All other ingredients may be stored in the refrigerator for 5-7 days.
To Serve
- Bring desired amount of preferred meat to room temperature.
- Heat pan on med/high heat, add meat and cook for 1 minute.
- Flip meat and add 2 tablespoons of water, cover and cook for 3-4 minutes
- Toast rye bread.
- Top meat in pan with swiss for last 1+ minute.
- Layer toast with meat and swiss combo, a scoop of coleslaw and cover with Russian dressing, top with toast.
- For pressed Rachel: Return sandwich to greased pan, add pressure with spatula, flip & repeat.
- Enjoy with a side of coleslaw and a pickle!
- Coleslaw – Red And Green Cabbage, Carrots, Mayonnaise, Kosher Salt, Black Pepper, Mustard Powder, Celery Seed & Sugar
- Pastrami
- Corned Beef
- Turkey
- Rye Bread – Wheat Flour, Water, Rye Flour, Rye Flour Salt, Wheat Flour Spices, Sugar, Acetic Acid, Lactic Acid
- Pickles
- Russian Dressing
A Star Chef’s Ode to the Classic Jewish Deli
A Star Chef’s Ode to the Classic Jewish Deli
Chef Nick Liberato has been a personal chef to the stars, a top-tier LA caterer, and co-creator of Netflix’s “Restaurants on the Edge." And after being introduced by his rabbi to entrepreneur Mike Dalewitz – whose family had run resorts in the Catskills’ famed Borscht Belt – in 2020, the duo decided to write a love letter to the classic Jewish deli by opening Borscht Belt Delicatessen.
At Borscht Belt, they’re making all of their classic Jewish deli meats – including corned beef, pastrami, and turkey in-house, the old fashioned way. They’re turning them into some truly spectacular sandwiches, served on fresh-baked rye bread. And, of course, there are potato latkes on the side and egg creams to drink! Borscht Belt Delicatessen is as old-school as it gets, and its Jewish deli classics are now shipping nationwide!
