Open-faced Coleslaw Reubens |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 1 |
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Buy an unsliced loaf of rye bread in the deli section of your grocery store or bakery, and cut thick slices with a serrated or bread knife. Ingredients:
3/4 cup mayonnaise, divided |
8 green onions, sliced |
2 tablespoons white vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (10-ounce) package finely shredded cabbage |
1/4 cup dijon mustard |
8 (1-inch-thick) rye bread slices, lightly toasted |
16 (3/4-ounce) swiss cheese slices |
16 ounces thinly sliced corned beef |
Directions:
1. Stir together 1/2 cup mayonnaise and next 4 ingredients in a large bowl; stir in shredded cabbage, and set aside or chill until ready to serve.
2. Stir together mustard and remaining 1/4 cup mayonnaise. Spread evenly on 1 side of each bread slice. Layer evenly with 1 cheese slice and corned beef; top with remaining cheese slices. Place on a baking sheet.
3. Bake at 450° for 5 to 6 minutes or until cheese is melted. Spoon coleslaw mixture evenly over cheese, and serve immediately.
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