Am I alone in preferring the Rachel instead of the Reuben? (Same thing, only with coleslaw instead of kraut.) Could just be my southern heritage peeking through, where slaw on a sandwich isn’t unheard of.
I’m willing to try a Rachel, but tell me what kind of coleslaw I should put on it. We have two types here: one’s mayo-based, the other is vinegar-based. Thanks!