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 St. Patty Melts

Prep time 10 mins
Cook time 10 mins
Yield 4 Servings

Ingredients

  • 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

Nutrition Information

  • calories 495
  • fat 28 g
  • satfat 13 g
  • protein 38 g
  • carbohydrate 21 g
  • fiber 3 g
  • cholesterol 102 mg
  • sodium 1 mg

How to Make It

  1. 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.

  2. 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.