Ingredients

• 3 tablespoons sugar
• 1/2 cup apple cider vinegar
• 3 tablespoons vegetable oil
• 1 16-ounce bag shredded coleslaw mix
• 1/2 cup roughly chopped fresh herbs (such as parsley and dill)
• Kosher salt and freshly ground pepper
• 8 ounces kielbasa, sliced diagonally 1/4 inch thick
• 2 tablespoons whole-grain mustard
• 8 slices rye bread
• 8 slices cheddar cheese (about 6 ounces)
• 1/2 jalapeno pepper, thinly sliced (seeds removed for less heat)
• 2 tablespoons unsalted butter

Instructions

1. Whisk the sugar and vinegar in a large bowl until the sugar dissolves, then whisk in 2 tablespoons vegetable oil. Add the coleslaw mix and herbs, season with salt and pepper and toss.
2. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the kielbasa and cook until browned on both sides, 2 minutes; transfer to a paper towel-lined plate.
3. Spread the mustard on the bread, then sandwich with half of the cheese, the kielbasa, jalapeno and the remaining cheese.
4. Wipe out the skillet; add 1/2 tablespoon butter and melt over medium heat. Add 2 sandwiches and press another large skillet on top. Cook, pressing gently, until the bread is golden brown and the cheese melts, 4 to 5 minutes per side, adding another 1/2 tablespoon butter to the skillet when you flip. Transfer to a plate. Repeat with the remaining sandwiches. Serve with the coleslaw.
5. Photograph by Justin Walker