Open-Face Reubens

By Valarie

Ingredients

• 4 slices pumpernickel or dark rye bread, toasted
• 6 ounces thinly sliced lower-sodium deli roast beef
• 4 slices reduced-fat Swiss cheese (3 to 4 ounces)
• 5 cups packaged shredded cabbage with carrot (coleslaw mix)
• 1 tablespoon water
• 1/2 teaspoon caraway seeds, crushed
• 2 tablespoons light mayonnaise
• 1 tablespoon cider vinegar

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

Preheat broiler. Place bread slices on a large baking sheet. Broil 5 to 6 inches from the heat for 2 to 4 minutes or until toasted, turning once.

Arrange beef on bread slices. Top with cheese. Broil about 2 minutes more or until cheese is melted. Meanwhile, heat a large skillet over medium heat. Add coleslaw mix, the water, and caraway seeds to hot skillet. Cover and cook for 2 to 3 minutes or until cabbage is wilted, stirring once or twice. Remove from heat. Stir in mayonnaise and cider vinegar.

Spoon cabbage mixture over sandwiches; serve open-face. Makes 4 servings.