4 tbsp. Ranch Dressing
1 tbsp. Balsamic Vinegar
2 slices Swiss or Provolone Cheese
1/2 lb sliced turkey breast (or chicken)
garlic powder
4 slices Rye or Pumpernickel bread
4 leaves cabbage
1/2 red onion, thinly sliced

Bring a small saucepan of salted water (1 tbsp salt per 3-quart) to a boil.

When the water boils, add the cabbage leaves; after 2 minutes of boiling, remove pan from heat. Remove cabbage using a slotted spoon and drain/pat dry. Let cool.

In a cup (a measuring cup is convenient), combine Ranch Dressing with Balsamic Vinegar. Mix well and set aside.

Toast lightly buttered slices of bread on one side. Spread cooled toasted bread with Ranch/Balsamic dressing. Sprinkle turkey meat lightly with garlic powder and place on toasted bread. Top with cheese and wilted cabbage, then several slices of red onion.

Cut into halves and serve.

Submitted by: Belle