Salami, Havarti, and Cole Slaw Sandwiches
"This is just a simple, tasty combination to make to go along with a cup of soup for an easy supper. If you can't find Havarti, Swiss cheese would be a good substitute."
photo by lazyme
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1 cup deli Coleslaw
- 2 tablespoons fresh dill, chopped
- 2 hard poppy seed rolls
- 1 tablespoon Dijon mustard
- 4 slices salami (about 3 oz.)
- 4 slices havarti cheese (about 4 oz.)
directions
- Drain cole slaw and stir in dill.
- Split rolls. Spread mustard over top halves and spoon cole slaw on bottom halves.
- Place salami and cheese on cole slaw on bottom halves. Place salami and cheese on cole slaw and cover with top halves of rolls.
- Cut sandwiches in half and serve.
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Reviews
-
I used provolone, but have also used Pepper Jack. I skipped the mustard and mayonnaise and used vinegar and oil coleslaw with several green olives and a little bit of wine vinegar on a french roll. Toasted if possible. -
Great sandwich. I made it as directed other than I used a hamburger bun because that's what I had on hand. I will definitely make this again. Thanks for sharing. Made for ZWT9. -
Yummy! I had leftover slaw from Recipe #504689 which was drained and the dill added. Served on homemade poppy seed rolls with a crisp dill pickle on the side. -
5++++ stars! I knew this would be great because I love all of the ingredients! This was so good that I had it for breakfast and lunch the next day. Unfortunately, no poppy seed rolls at both stores I went to! I do believe you need to eat this on a a fresh roll. My coleslaw was more of a vinegar base so next time I will try the mayonaisse based coleslaw. Made for ZWT9 Gourmet Goddesses July 2013. -
Delicious just as posted...the only thing I did was to put the open-faced sandwich in the boiler to melt the cheese. Then I added the coleslaw and it was perfect! Made for ZWT #9.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
