Hollowed out hard rolls are filled with a hot mixture of coleslaw and corned beef, then topped with cheese and broiled in this hearty open-faced sandwich.
| 2 1/2 |
|
cups coleslaw mix |
| 6 |
|
ounces sliced deli corned beef or roast beef, cut into strips |
| 1/4 |
|
teaspoon caraway seed, if desired |
| 1/8 |
|
teaspoon coarse ground pepper |
| 3 |
|
tablespoons chopped onion |
| 1 |
|
tablespoon country-style Dijon mustard |
| 2 |
|
tablespoons water |
| 8 |
|
hard rolls |
| 8 |
|
(3/4-ounce) slices LAND O LAKES® Deli Muenster or American Cheese |
Heat oven to 350°F. Combine all ingredients except rolls and cheese in 10-inch skillet. Cook over medium-high heat, stirring occasionally, until water just comes to a boil (2 to 4 minutes). Reduce heat to medium-low. Cover; cook, stirring occasionally, until coleslaw is tender (8 to 10 minutes). Drain.
Meanwhile, cut thin slice off top of each roll. Remove center of each roll leaving 1/2-inch shell. Line bottom of each roll with half slice of cheese folded in half; fill with about 1/4 cup coleslaw mixture. Place rolls on baking sheet.
Bake for 8 to 10 minutes. Remove from oven. Cut remaining 4 slices of cheese into 16 strips; place 2 strips on top of each roll. Return to oven; continue baking for 2 to 3 minutes or until cheese is melted. Serve immediately.
