Ham & Cheese Sandwiches with Coleslaw

Open-faced ham and cheese on rye bread with a scoop of coleslaw on top. It’s a deli classic that comes together in 10 minutes flat using the microwave to melt the cheese and soften the mustard butter.

Blending mustard into softened margarine creates a flavored spread that does more work than plain butter or mustard alone. It coats the bread evenly and adds a sharp kick under the ham and cheese.

The layering order matters: buttered rye, ham, tomato, then cheese on top. The cheese melts over everything and holds the stack together. The coleslaw goes on last, after the microwave, so it stays cool and crunchy against the warm, melted cheese.

That contrast of hot melted cheese and cold, crisp coleslaw in one bite is what makes this sandwich better than it looks on paper.

Pro Tips

• Use a sturdy rye bread that won’t go soggy under the toppings. Dense, seeded rye holds up best.
• Pat the tomato slices dry with a paper towel before layering. Wet tomato makes the bread soggy.
• Watch the microwave closely. You want the cheese just starting to melt, not fully liquefied and running off the edges.
• Use your favorite prepared coleslaw, whether creamy or vinegar-based. Both work well with the ham and cheese.

Variations

• Turkey Reuben style: Swap ham for turkey and use Swiss cheese with sauerkraut instead of coleslaw.
• Broiler version: Skip the microwave and broil for 2-3 minutes for a crispier bread base with bubbly, browned cheese.