1/2 cup mayonnaise, divided
1/4 cup finely chopped dill pickle
2 tablespoons ketchup
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper, to taste
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 pound cooked, sliced turkey
In medium bowl, whisk together 1/4 cup mayonnaise, pickle, ketchup, vinegar and mustard. Season with salt and pepper. Stir in coleslaw mix; set aside.
Top 4 bread slices with a slice of cheese. Add equal amounts of turkey and coleslaw mixture, then top with another slice of cheese. Cover with remaining bread slice.
Evenly spread outside of sandwiches with remaining mayonnaise. Cook, in batches, in 12-inch nonstick skillet over medium heat for 8 minutes, or until golden brown, turning once.
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