Nutrition per serving may change if servings are adjusted.
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
½ teaspoon caraway seeds, crushed
2 tablespoons light mayonnaise
1 tablespoon cider vinegar
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.
Tip: For easy cleanup, cover baking sheet with foil before cooking sandwiches under broiler.