Roast Beef Melts   From Every Day with Rachael Ray November 2007 FOUR SERVINGS Prep Time: 15 min Cook Time: 10 min 4 thick slices pumpernickel or rye bread 8 slices thick-cut bacon 1/2 cup mayonnaise 1 tablespoon prepared horseradish One 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°. 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.

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