Roast Beef Melts

November 2007
Roast Beef Melts

by 13 people

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Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 4 thick slices pumpernickel or rye bread
  • 8 slices thick-cut bacon
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 10 ounce package  coleslaw mix or shredded cabbage (3 cups)
  • 1 tablespoon distilled white vinegar
  • Salt and pepper
  • 12 ounces deli-sliced rare roast beef
  • 8 ounces deli-sliced Swiss cheese
  1. Position a rack in the upper third of the oven and preheat to 400 degrees . Line a baking sheet with foil. Place the bread on the baking sheet and lightly toast one side in the oven, about 3 minutes. Set aside.
  2. In the microwave or a skillet, cook the bacon until crisp. Drain on paper towels.
  3. In a medium bowl, stir together the mayonnaise and horseradish. Spread about a tablespoon of the mixture on each toast slice. Toss the coleslaw mix and vinegar with the remaining mayo mixture in the bowl. Season with salt and pepper.
  4. Arrange 2 slices bacon on each toast slice. Layer the roast beef over the bacon and top each with a mound of slaw. Cover each toast with Swiss cheese and bake until the cheese is bubbly, about 5 minutes.
Tip Pair with:
  • Louis Jadot Beaujolais-Villages 2006 (France)
Tip Side note:
  • Serve the melts with carrot sticks, pickle spears and your favorite chips.