Open-faced Coleslaw Reubens

Southern Living
Open-faced Coleslaw ReubensRecipe
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.
Makes 8 servings


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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


Prep: 25 Minutes
Cook: 6 Minutes

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.

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.

Bake at 450° for 5 to 6 minutes or until cheese is melted. Spoon coleslaw mixture evenly over cheese, and serve immediately.

Created date

July 2003