A Lighter Side of Cc's Oven-Grilled Reuben Sandwiches

Ingredients

• 1/2 cup cider vinegar
• 2 tablespoons instant apple cider drink mix
• 1/2 (16 ounce) bag coleslaw mix
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons Dijon mustard
• 4 slices rye bread (Healthy Choice)
• nonstick cooking spray
• 8 slices reduced-fat swiss cheese (about 1/2 pound)
• 1 lb corned beef, lean and thinly sliced and julienne (or shaved)

Directions

1. 1

   Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees.

2. 2

   Bring vinegar and apple cider mix to boil in medium sized saucepan over medium heat. Stir to dissolve cider mix; add coleslaw, cover, and cook, tossing occasionally, until coleslaw is tender, 8 to 10 minutes.

3. 3

   Remove lid and simmer until liquid has evaporated, 1 to 2 minutes. Strain any excess liquid.

4. 4

   Combine mayonnaise and mustard in small bowl.

5. 5

   Spray one side of each bread slice with the non-stick cooking spray. Turn over onto a baking sheet lined with parchment paper. (so butter side is down). Spread mayonnaise mixture on each bread slice.

6. 6

   On bread slices, layer 1/2 the cheese, then all of the slaw, then the corned beef, and top with remaining slices of cheese. Repeat to make three more sandwiches. Bake until toasted, about 10 minutes.