- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
- 1/4 cup finely chopped dill pickle
- 2 tablespoons ketchup
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 2 cups coleslaw mix
- 8 slices rye bread
- 8 slices Swiss cheese
- 1 pound sliced cooked turkey
- Combine 1/4 cup Hellmann's(R) or Best Foods(R) Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
- Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.