Ingredients
2 tablespoons white vinegar1 tablespoon olive oil1/2 teaspoon caraway seeds1/8 teaspoon saltDash pepper2 cups finely shredded cabbageCHEESE SAUCE:1 tablespoon all-purpose flour3/4 cup cold fat-free milk1/2 cup shredded baby Swiss cheese2 teaspoons sweet pickle relish2 teaspoons ketchup1/8 teaspoon sweet paprikaASSEMBLY:4 slices marble rye bread2 teaspoons olive oil10 ounces sliced deli corned beef
Preparation
Preheat broiler. In a small bowl, whisk vinegar, oil, caraway seeds, salt and pepper until blended. Add cabbage; toss to coat.
In a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese, relish, ketchup and paprika until cheese is melted. Keep warm.
Meanwhile, place bread slices on a baking sheet. Brush both sides with oil. Broil 4-6 in. from heat 45-60 seconds on each side or until golden brown. Layer corned beef over bread slices. Broil 1-2 minutes longer or until meat is heated through. Top with cheese sauce and slaw.
