Categories: Sandwiches- Burgers- Wraps

Ingredients

• 3 (1/2- inch thick) slices fresh rye bread, cut lengthwise from a whole 9-inch loaf
• 1 Tbsp. unsalted butter, at room temperature
• 6 (1 oz.) slices Swiss cheese
• 1 1/4 cups homemade or store bought coleslaw
• 1/3 cup Russian Dressing, or a needed:
• 1/2 cup mayonnaise
• 1/2 cup ketchup
• 1 Tbsp. prepared (white) horseradish or peeled, freshly grated horseradish root, patted dry
• 1 tsp. hot paprika
• 2 Tbsp. finely chopped pickles
• 1 clove garlic, minced
• 4 thin slices beef tongue, corned beef or pastrami (5 to 6 oz. total)
• 4 thin slices oven-roasted turkey breast (3 to4 oz. total)

Directions

1. Cover a cutting board with plastic wrap. Lay the bread slices on top.
2. Spread the butter on both sides of 1 slices of 1 slice, and 1 side of each of the 2 remaining slices, taking care to cover the slices completely.
3. Begin to layer the sandwich by overlapping 3 slices of Swiss cheese so they almost cover 1 slice of one-side-buttered bread. Spoon a layer of coleslaw over the cheese (using half of it), then carefully spoon/spread some of the Russian dressing over the coleslaw. Cover with the slices of tongue or corned beef or pastrami, overlapping them to make sure that no dressing shows through. Top with the two-sided-buttered bread slice.
4. Continue building the sandwich by layering the remaining 3 slices of Swiss cheese over the buttered bread, then spoon the remaining coleslaw over the cheese. Spoon/ spread the remaining Russian dressing over the coleslaw, then layer the turkey slices over the dressing, overlapping as needed. Top with the last piece of bread, buttered side down.
5. Trim off the crusts (and any overhanging bits of coleslaw, meat or cheese); the cook gets to eat the scraps.
6. Insert long toothpicks to help keep the sandwich together as you cut it; use a serrated knife to divide the sandwich into three equal sections, then cut each portion in half lengthwise (creating six equal pieces). Serve right away.

7. Russian Dressing:

8. Combine the mayonnaise, ketchup, horseradish, paprika, pickles and garlic in a food processor; pulse until well combine. Transfer to an airtight container; refrigerate for at least 2 hours, or up to 1 day before using.

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