Cabbage Slaw (Serves 8)
Place the wrap/tortilla flat. Spread generously with sandwich spread.
Place Swiss cheese, Black Forest Bologna and Proscuitto on top corner of tortilla
Top with spicy cabbage slaw
Working away from you fold over top corner of tortilla, packing the ingredients tightly.
Fold two side corners in, then roll until the tortilla is neatly packaged.
Place 2 tooth picks on either side. Slice on a bias
Serve with Dietz & Watson® Red Skinned Potato Salad
In a large skillet, sauté the bacon in 1 tablespoon of the olive oil and all the butter over medium heat for 3 minutes, until crisp.
Add 2 tablespoons of the vinegar, then the cabbage.
Increase the heat to high and cook for 3 minutes, until the cabbage begins to wilt. Remove from heat.
In a large bowl, combine the mustard, the remaining 2 tablespoons vinegar, and the remaining 6 tablespoons oil.
Pour the mustard mixture over the cabbage mixture. Toss to coat.
Season with salt and pepper to taste.
Just before serving, add the garlic and parsley. Toss to mix.
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