Ham's Turkey Reuben (Rachel copycat)

Thousand Island dressing: in a medium-sized bowl, combine all Thousand Island dressing ingredients and mix to combine. 

Store in a sealed container in the refrigerator for up to 2 weeks.

Cole slaw: add the cole slaw mix or shredded cabbage to a large bowl. If you have a food processor, don't forget that some have a shredding feature. Use that to shred if you can. It makes things quick. 

Add mayonnaise, sugar, apple cider vinegar, yellow mustard, celery seed, salt, and black pepper to your bowl and mix with a spoon to combine everything thoroughly. 

You shouldn't need any extra salt, but you should taste the slaw to see if it needs anything else at this time. 

Store in a container in the refrigerator for up to a week. 

Sandwich assembly: heat a large pan or griddle over medium-low heat. Wait five minutes for the pan to be hot.

Spread butter on one side of one piece of rye bread and then place that butter side down on the hot pan/griddle. Add Thousand Island dressing on top of the bread and then add a slice of Swiss cheese.

Pile four to five slices of turkey on top of the cheese.

On top of the turkey, add a generous amount of cole slaw, and top the slaw with the second slice of Swiss cheese (if using). Spread Thousand Island dressing on the second slice of bread and lay the bread on top of the Swiss cheese with the dressing facing down on top of the cheese. 

Spread a little more butter on top of the top slice of bread and cook the whole thing for 2 or 3 minutes and then flip. Cook for another 2 or 3 minutes and then flip again. At this point, you want to cook the sandwich, flipping back and forth until the bread looks nice and brown but not burned, so you might have to flip it another 2 or 3 times. 

Once the bread is browned to your liking, remove it from the heat and serve the Turkey Reuben sandwich.