Ingredients
1/4
cup butter or margarine, softened
8
slices marble rye bread
1/4
cup Russian dressing
4
(1-oz.) slices Swiss cheese
1
cup refrigerated original barbecue sauce with shredded pork (from 18-oz. container)
1
cup creamy coleslaw (from deli)
4
dill pickle spears
Preparation
Spread butter on one side of each slice of bread. Spread other side of each bread slice with Russian dressing.
On each of 2 slices of bread, salad dressing side up, layer 1 slice cheese, 1/4 cup barbecue sauce with shredded pork and 1/4 cup coleslaw. Top with 2 bread slices, salad dressing side down.
Heat 12-inch skillet or griddle over medium heat until hot. Cook 2 sandwiches in hot skillet 4 to 8 minutes, turning once, until golden brown. Meanwhile, make remaining 2 sandwiches. Cook remaining 2 sandwiches as directed. Serve hot sandwiches with dill pickle spears.
