Ingredients
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
1/2 teaspoon caraway seeds, crushed
2 tablespoons light mayonnaise
1 tablespoon cider vinegar
Directions
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
Tip: For easy cleanup, cover baking sheet with foil before cooking sandwiches under broiler.
Nutrition Facts Per Serving:
Servings Per Recipe: 4
PER SERVING: 239 cal., 9 g total fat (3 g sat. fat), 39 mg chol., 586 mg sodium, 22 g carb. (4 g fiber, 4 g sugars), 19 g pro.
Diabetic Exchanges
Starch (d.e): 1; Vegetables (d.e): 1; Medium-Fat Meat (d.e): 2