Turkey Rachel Sandwich

Instructions

1. Prepare the bread
   Lay out the four slices of rye bread on a clean work surface. Spread the Russian dressing evenly on one side of each slice. If using Dijon mustard, spread a thin layer on two of the slices.
2. Assemble the sandwiches
   On two of the bread slices (dressing side up), layer one slice of Swiss cheese, followed by 4 oz of turkey on each, dividing it evenly. Season the turkey with a pinch of salt and pepper.
3. Add the coleslaw
   Drain any excess liquid from the coleslaw using a fine mesh strainer or paper towels. Distribute the coleslaw evenly over the turkey on each sandwich, then top with the remaining slice of Swiss cheese.
4. Complete the sandwiches
   Place the remaining bread slices on top of each sandwich, dressing side down, to create two complete sandwiches. Press down gently to compact the fillings.
5. Toast the sandwiches
   Heat a large skillet or griddle over medium heat. Butter the outside of each sandwich with the softened butter. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and crispy and the cheese has melted.
6. Serve
   Remove the sandwiches from the skillet and let them rest for 1-2 minutes. Cut each sandwich diagonally and serve immediately with pickle slices on the side.