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3/4 pound deli creamy-style coleslaw

1/3 cup bottled salad dressing (Thousand Island, creamy Italian or creamy blue cheese.)

1 (8-inch) round loaf of bread (French, Italian, rye or sourdough)

Leaf lettuce

1/2 pound cooked turkey, thinly sliced

1/2 pound cooked ham, thinly slice

1/4 pound Cheddar, Swiss or Muenster cheese, sliced

1. Drain excess liquid from coleslaw; add 2 tablespoons bottled dressing to coleslaw, mixing well.
2. Cut a thin slice from top of bread; spread cut surface of slice with some of the bottled dressing. Hollow out bread, leaving about 1/2-inch-thick bread shell. Line bread shell with lettuce; brush with remaining bottled dressing. Press turkey onto bottom; cover with half of coleslaw mixture. Repeat with ham, remaining coleslaw mixture and cheese. Garnish with lettuce; cover with top bread slice. Place 6 to 8 long wooden picks into sandwich to secure. Chill no longer than 4 to 6 hours before serving.
3. To serve, cut between picks to form 6 to 8 wedge-shaped sandwiches.

Makes 6 to 8 sandwiches.