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 photo by lazyme
photo by lazyme
photo by CaliforniaJan photo by CaliforniaJan
photo by Starrynews photo by Starrynews
photo by Lavender Lynn photo by Lavender Lynn
photo by Debbwl photo by Debbwl
Ready In:




  • 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.

Questions & Replies

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  1. lazyme
    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.
  2. PaulaG
    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.
  3. Ck2plz
    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.
  4. CaliforniaJan
    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.
  5. Starrynews
    Yum, this was delicious! Really great combo of flavors. The cole slaw was a nice change from doing the usual lettuce and tomato thing on sandwiches. Thanks for sharing! ZWT9


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!!
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