Ingredients
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3 tablespoons cider vinegar
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1 tablespoon instant apple cider drink mix
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1/2 cup shredded cabbage
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1 tablespoon reduced-fat mayonnaise
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1 tablespoon Dijon mustard
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2 slices rye bread
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nonstick cooking spray
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4 slices reduced-fat swiss cheese (about 1/2 pound)
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1/2 lb corned beef, lean and thinly sliced and julienne (or shaved)
Instructions
- Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees.
- In a small saucepan over medium heat, stir together vinegar and apple cider mix till dissolved. Add coleslaw, cover, and cook for 8-10 minutes, stirring occasionally, until coleslaw is tender.
- Remove lid and simmer until liquid has evaporated, 1-2 minutes.
- Line a baking sheet lined with parchment paper. Spray one side of each bread slice with non-stick cooking spray and turn over onto the parchment (so butter side is down).
- Combine mayonnaise and mustard in small bowl. To each slice, spread mayo mixture, followed with 1 slice of cheese, the slaw, the corned beef, and then top with another slice of cheese. Bake until toasted, about 10 minutes.