Open-faced St. Patty Melts

Open-faced St. Patty MeltsRecipe
4 Servings

Cost per Serving:



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3/4 pound thinly sliced lean corned beef
4 slices whole wheat or rye bread
2 tablespoons mayonnaise
1 tablespoon ketchup
1 1/2 cups coleslaw
1/2 pound Swiss cheese, thinly sliced


Prep: 10 Minutes
Cook: 10 Minutes

Preheat oven to 400° (or use a toaster oven set to medium). Heat corned beef in a skillet over medium heat until warm. While warming, place bread on a baking sheet. Stir together mayonnaise and ketchup, and spread evenly on bread.

Divide warmed corned beef among bread slices, and top with desired amount of coleslaw and Swiss cheese. Bake open-faced sandwiches until cheese melts and bread is thoroughly toasted.

Created date

March 2005

Nutritional Information

Calories 495
Fat 28 g
Satfat 13 g
Protein 38 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 102 mg
Sodium 1 mg