Corny Beef and Cole Slaw Sandwiches

A different type of corned beef sandwich for those who'd rather not have sauerkraut on their sandwiches. This was adapted from a recipe found on the Net. (NOTE: If wanted, A vinegarette-type coleslaw can be used rather than the creamy version. Also, if you prefer more or less mustard or mayonnaise, feel free to adjust. We prefer this measurement)

• Ready In: 13 mins
• Serves: 4

Ingredients

• 8  slices  rye bread or 8  slices  whole wheat bread, toasted
• 8  teaspoons spicy brown mustard
• 8  teaspoons mayonnaise
• 1⁄2 lb  thinly-sliced leftover corned beef (or deli corned beef)
• 1 1⁄3 cups  deli  Coleslaw
• 4  slices swiss cheese

Directions

1. Heat oven to 350°F
2. Spread each slice of bread with 2 teaspoons mustard.
3. To assemble: On 4 slices of bread, layer 3 slices corned beef, equal portions of cole slaw and cheese. Top with remaining bread.
4. Top with other slice of bread o assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
5. Place sandwiches on baking sheet. Bake for 8 to 10 minutes or until cheese is melted.
6. Yield: 4 sandwiches.