¾ cup creamy coleslaw
1/3 cup bottled salad dressing (1000 Island, creamy Italian or creamy Blue Cheese)
1 round loaf of bread (French, Italian, rye or sourdough), about 1½ lbs.
Leaf lettuce
½ lb. cooked turkey, thinly sliced
½ lb. cooked ham, thinly sliced
¼ lb. Cheddar, Muenster or Swiss cheese, sliced
Drain excess liquid from coleslaw; add 2 tbsp. of dressing to coleslaw, mixing
well. Cut a thin slice on top of bread; spread cut surface of slice with
some of the dressing mixture. Hollow out read, leaving about ½” thick bread
shell. Line bread shell with lettuce; brush with remaining dressing.
Press turkey onto bottom; cover with half of coleslaw mixture. Repeat with ham,
remaining coleslaw and cheese.
Garnish with lettuce; cover with top bread slice. Place 6 to 8 long wooden picks
into sandwich to secure. Chill no longer than 4 to 6 hours before serving.
To serve cut between picks to dorm 8 to 8 wedge-shaped sandwiches.
Makes 6 to 8 sandwiches.
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