Oven-Grilled Reuben Sandwiches

INGREDIENTS:

1/3 cup cider vinegar

2 TBL sugar

1 16 oz. bag of coleslaw mix

Salt and Pepper

1/4 cup mayonnaise

1/4 cup Dijon mustard

8 slices hearty rye bread

8 slices Swiss cheese (about 1/2 lb)

1 lb sliced corned beef (you can cook a corned beef brisket in a slow cooker, or buy at the deli!)

2 TBL butter, melted

DIRECTIONS:

Place a baking sheet on the oven rack and heat oven to 450 degrees. Bring vinegar and sugar to boil in a large skillet over medium heat. Stir to dissolve sugar, add coleslaw, cover and cook, tossing occasionally, until coleslaw is tender (8-10 minutes). Remove lid and simmer until liquid has evaporated, 1-2 minutes. Season with salt and pepper.

Combine mayonnaise and mustard in small bowl. Spread 1 TBL mixture on each slice of bread. Brush the other side of the bread with melted butter. On the mayo/mustard side of the bread, layer 1 slice cheese, 1/2 cup coleslaw, 1/4 lb corned beef, and 1 slice cheese. Top with second slice (mayo/mustard side down). Repeat to make 3 more sandwiches. 

Transfer sandwiches to preheated baking sheet and bake until toasted- about 10 minutes. 

I served with fresh veggies and dip and periogies (made with sauteed onions and mushrooms)