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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups shredded cabbage |
1/2 cup shredded red cabbage |
2 tablespoons sugar |
3 tablespoons white wine vinegar |
1 tablespoon water |
2 teaspoons vegetable oil |
2 tablespoons plus 1 teaspoon dijon mustard, divided |
1/8 teaspoon pepper |
2 tablespoons nonfat mayonnaise |
8 (1-ounce) slices rye bread without caraway seeds, toasted |
1/2 pound cooked roast beef, sliced |
2 ounces thinly sliced reduced-fat swiss cheese |
Directions:
1. Combine cabbages in a medium bowl; toss well. Combine sugar, vinegar, water, oil, 1 teaspoon mustard, and pepper in a small saucepan; bring to a boil. Pour vinegar mixture over cabbage mixture, and toss gently. Cover and chill at least 2 hours.
2. Drain cabbage mixture, and set aside.
3. Combine mayonnaise and remaining 2 tablespoons mustard; stir well. Spread mayonnaise mixture evenly on 4 bread slices. Divide roast beef, Swiss cheese, and cabbage mixture evenly among prepared bread slices. Top with remaining 4 bread slices. Serve immediately.
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