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Reuben Sandwiches

sandwiches

4 slices rye bread
2 teaspoons sweet prepared mustard
2 slices light Swiss-style or Cheddar-style; cheese
2 ounces shaved corned beef
----SLAW----
1 cup finely shredded cabbage
1 carrot; shredded
2 tablespoons cider vinegar
1 tablespoon vegetable oil
4 teaspoons granulated sugar
pinch (each) celery seed, salt and pepper

Slaw: In small bowl, combine cabbage with carrot; set aside. In small saucepan, combine vinegar, oil, sugar, celery seed, salt and pepper; bring to boil. Pour over cabbage mixture; stir and let stand for 10 minutes. Meanwhile, heat sandwich maker; spray lightly with nonstick cooking spray. Trim bread slices to fit sandwich maker if necessary; spread 1 side of each with mustard. Top 2 of the slices with cheese, then corned beef. Using slotted spoon, top each with 2 tablespoons slaw. Top with remaining bread. Place in sandwich maker and lock lid; cook for about 3 minutes or until golden and filling is hot. Let cool slightly Serve with remaining slaw. TIP: If you do not have a sandwich maker, butter outsides of bread with 2 teaspoons butter; cook in nonstick skillet over medium heat for 3 to 5 minutes per side or until cheese is melted.

Contributor: Canadian Living - March, 1998

Yield: 8 servings

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