Nutrition per serving may change if servings are adjusted.
2 cups packaged shredded cabbage with carrot (coleslaw mix)
2 tablespoons bottled reduced-calorie clear Italian salad dressing or white wine vinaigrette salad dressing
2 tablespoons bottled reduced-calorie Thousand Island salad dressing
8½-inch thick slices rye bread
8 ounces sliced, cooked turkey breast
4 slices provolone cheese (4 ounces)
1 medium tomato, sliced
Cucumber spears (optional)
In a medium bowl, combine coleslaw mix and Italian salad dressing; set aside.
Spread Thousand Island salad dressing on one side of each bread slice. Place four of the bread slices, dressing sides up, on a work surface; top with turkey, cheese, tomato, and coleslaw mixture. Top with remaining bread slices, dressing sides down.
Preheat a large skillet over medium heat. Reduce heat to medium-low. Cook sandwiches, half at a time, for 4 to 6 minutes or until the bread is toasted and the cheese is melted, turning once. If desired, serve with cucumber spears.