Move over, corned beef and sauerkraut! Here's a sassy new Reuben with barbeque pork and coleslaw.
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 Lloyd's® Refrigerated Original Barbeque Sauce with Shredded Pork (from 18-oz. container)
1 cup creamy coleslaw (from deli)
4 dill pickle spears
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 barbeque 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.