Ingredients

serves 4

　　4 tablespoons (1/2 stick) butter

　　1/2 pound baby portabella mushrooms, sliced

　　2 tablespoons fresh sage leaves, thinly sliced, or 1 1/2 teaspoons dried sage

　　Salt and pepper

　　1 large onion, thinly sliced

　　1-pound package sauerkraut, rinsed and drained

　　4 boneless skinless chicken breast halves, 6 ounces each

　　McCormick Montreal Steak Seasoning or other grill seasoning blend

　　1 tablespoon EVOO (extra-virgin olive oil)

　　1/2 cup sour cream

　　2 tablespoons dill relish

　　3 tablespoons ketchup

　　2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill

　　2 tablespoons chopped fresh flat-leaf parsley leaves

　　8 slices marble rye, rye, or pumpernickel bread

　　8 slices Gruyère or deli Swiss cheese

　　4 large deli pickles

　　1 bunch of radishes, halved and salted

　　

Step 1

In a small skillet, melt 2 tablespoons of the butter over medium heat, add the mushrooms, and raise the heat a bit. Cook the mushrooms for 8 to 10 minutes until tender and dark. Add the sage midway through the cooking time. Season the mushrooms with salt and pepper after they’re dark and tender, as salt slows the browning by drawing out liquids.

　　

Step 2

Meanwhile, in a second small skillet over medium heat melt another tablespoon of butter. Add the onions, season with salt and pepper, and cook until tender, 10 to 12 minutes. Stir in the sauerkraut, warm through, and turn off the heat.

　　

Step 3

While the onions cook, heat a cast-iron pan or griddle to medium-high heat. Season the chicken liberally with Montreal Steak Seasoning. Add the EVOO to the pan or griddle and cook the chicken, turning once, for 12 minutes, or until done. Remove from the heat and wipe down the skillet or griddle, and lower the heat to medium-low. Slice the chicken thin on an angle.

　　

Step 4

While the chicken cooks, stir the sour cream, relish, and ketchup together in a small bowl and season with the fresh herbs.

　　

Step 5

Lightly butter one side of the slices of bread with the remaining tablespoon of butter. Build the sandwiches with buttered sides facing out, in this order: dressing, cheese, mushrooms, sliced chicken, sauerkraut with onions, cheese, and ending with the dressing to set in place. Grill the sandwiches for about 3 minutes on each side. Serve with the pickles and salted radishes.

　　Cooks' Note

　　A “Rachel” is a Reuben made with turkey or smoked turkey rather than corned beef. This sammie, The Rachael, swaps thinly sliced, freshly cooked chicken breast for the turkey—and it combines sweet sautéed onions with the sauerkraut, swaps nutty Gruyère for deli Swiss cheese, and adds homemade herbed Thousand Island dressing and sautéed mushrooms to complement the cheese and chicken, to boot.

　　Rachael Ray's Look + Cook