Carolina Reuben Sandwiches

Move over, corned beef and sauerkraut! Here's a sassy new Reuben with barbecue pork and coleslaw. MORE+ LESS-

By Pillsbury Kitchens

April 25, 2008

Bake-Off® Contest 41, 2004

Fairport, New York

1/4

cup butter or margarine, softened

slices marble rye bread

1/4

cup Russian dressing

(1-oz.) slices Swiss cheese

cup refrigerated original barbecue sauce with shredded pork (from 18-oz. container)

cup creamy coleslaw (from deli)

dill pickle spears

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1

Spread butter on one side of each slice of bread. Spread other side of each bread slice with Russian dressing.
2

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.
3

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.