ROAST BEEF MELTS

Roast Beef Melts image

Yummy. These make a great lunch or dinner. From Rachael Ray magazine. I think turkey would be good, also.

Provided by CookingONTheSide

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 slices pumpernickel bread (thick slices) or 4 slices rye bread (thick slices)
8 slices thick-cut bacon
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 (10 ounce) package coleslaw mix or 3 cups shredded cabbage
1 tablespoon distilled white vinegar
salt
pepper
12 ounces sliced rare deli roast beef
8 ounces sliced deli swiss cheese

Steps:

Position a rack in the upper third of the oven and preheat to 400°.
Line a baking sheet with foil.
Place the bread on the baking sheet and lightly toast one side in the oven, about 3 minutes; set aside.
In the microwave or a skillet, cook the bacon until crisp; drain on paper towels.
In a medium bowl, stir together the mayonnaise and horseradish.
Spread about a tablespoon of the mixture on each toast slice.
Toss the coleslaw mix and vinegar with the remaining mayo mixture in the bowl.
Season with salt and pepper.
Arrange 2 slices bacon on each toast slice. Layer the roast beef over the bacon and top each with a mound of slaw.
Cover each toast with Swiss cheese and bake until the cheese is bubbly, about 5 minutes.

Nutrition Facts : Calories 957, Fat 62.3, SaturatedFat 24.8, Cholesterol 240.9, Sodium 3967.9, Carbohydrate 31.8, Fiber 3.8, Sugar 5.6, Protein 65.6

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