ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Open-faced Coleslaw Reubens

Prep time 25 mins
Cook time 6 mins
Yield Makes 8 servings
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

How to Make It

  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.