1 tbsp butter of margarine
6 rye bread slices
3 Swiss cheese slices
1 cup grated or julienned carrot
1 cup grated unpeeled tart apple such as Granny Smith
1 cup shredded red cabbage, lightly packed
1 cup wine sauerkraut, 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, butter-side 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, pickles and Swiss Croutons.