Open-faced Coleslaw Reubens

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.

Yield: Makes 8 servings
Recipe from Southern Living

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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

Preparation

  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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