If you love Reuben sandwiches you will really love this recipe. I wish I'd taken photos. This one was so fun to make with the little grilled Swiss cheese croutons. The recipe book is called Company's Coming Meal Salads by Jean Pare. Excellent book
1 tbsp butter of margarine
6 rye bread slices
3 Swiss cheese slices
1 cup grated or julienned carrot
1 cupt grated unpeeled tart apple such as Granny Smith
1 cup shredded red cabbage, lightly packed
1 cup wine saueerkraut, drained
1/3 cup Thousand Island dressing
113 g (4 oz.) shaved pastrami or smoked meat, cut into thin strips
1/4 cup chopped dill pickles
Spread butter over each bread slice. Arrange 3 bread slices, butt-erside down, in large frying pan on medium. Place 1 cheese slice on each. Top with remaining bread slices, butter-side up. Cook for about 3 minutes per side until bread is golden and cheese is melted. Transfer to cutting board. Let stand for 5 minutes. Cut into 1 inch pieces.
Combine first 5 deli slaw ingredients in large bowl. Makes 4 cups. Transfer to 4 serving plates.
Top each plate with pastrami, pickes and Swiss Croutons.