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Open-Faced Roast Beef Reuben with Spicy Slaw and Melted Swiss

Source of Recipe


Cooking Light-4/02






List of Ingredients



• 1 (7 ounce) can chipotle chiles in adobo sauce
  
• 1/3 cup fat-free mayonnaise
  
• 2 cups packaged cabbage-and-carrot coleslaw
  
• 4 (1 1/4 ounce) slices rye bread
  
• 12 ounces thinly sliced deli roast beef
  
• 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  






Instructions



1. Preheat broiler.
   
   
2. Drain chipotles in a colander over a bowl, reserving 1 chile. Reserve remaining chiles and sauce for another use. Finely chop 1 chile. Place 2 teaspoons finely chopped chile in a large bowl, and discard remaining finely chopped chile. Add mayonnaise, and stir well with a whisk. Add slaw; toss gently.
   
   
3. Spoon 1/4 cup slaw mixture onto each bread slice, and top each slice with 3 ounces roast beef, and 1/4 cup cheese. Place sandwiches on a baking sheet and broil 3 minutes or until cheese melts.
   
   
4. Yield: 4 servings (serving size: 1 sandwich). 333 cal, 10.9 fat, 31.3g pro, 25.8g carb, 3.1g fiber, 73mg chol, 3.5mg iron, 1440mg sod, 380mg calc.