Time: 20 minutes
Makes: 2 servings

Ingredients

4 slices rye bread
2 tablespoons unsalted butter,
room temperature
4 teaspoons Dijon mustard, plus
additional to taste
3 tablespoons finely chopped dill
pickles, plus 4 ounces sliced
5 ounces thinly sliced cooked deli
ham
8 ounces deli cole slaw, drained
4 ounces thinly sliced Jarlsberg
cheese

Instructions

1. Spread each slice of rye bread with 1/2 tablespoon of butter. Turn bread over and spread other side of each slice with 1 teaspoon mustard.
2. Spread 1-1/2 tablespoon chopped pickles over the mustard on each of 2 slices of bread. Top the pickles equally with the ham slices, then with 1/4 cup cole slaw each. Divide the cheese slices evenly over the cole slaw. Cover with remaining 2 slices of bread, mustard side down.
3. Carefully transfer sandwiches with spatula to 10-inch non-stick skillet and cook over medium heat,pressing down with spatula, until outsides of sandwiches are browned and crispy, 3 to 4 minutes each side.
4. Cut each Monte Carlo sandwich in half and serve with the sliced pickles, remaining cloe slaw, and additional mustard on the side.