Open-faced Corned Beef Melts

Prep: 10 min.

Bake: 10 min.

Serves: 4

Cost per serving: $2.02

3/4 lb. thinly sliced lean corned beef

4 slices whole wheat or rye bread

2 Tbsp. mayonnaise

1 Tbsp. ketchup

1 1/2 cups coleslaw

1/2 lb. Swiss cheese, thinly sliced

1. Preheat oven to 400 degrees (or use a toaster oven set to medium). Heat corned beef in a skillet over medium heat until warm. While warming, place bread on a baking sheet. Stir together mayonnaise and ketchup, and spread evenly on bread.

2. Divide warmed corned beef among bread slices, and top with desired amount of coleslaw and Swiss cheese. Bake open-faced sandwiches until cheese melts and bread is thoroughly toasted.

PER SERVING (1 sandwich): Cal. 495, Fat 28g (Sat. 13g), Chol. 102mg, Fiber 3g, Pro. 38g, Carb. 21g, Sod. 1,176mg

Kitchen tips:

Save time. You can assemble St. Patty Melts ahead of time and keep them in the fridge. When ready to serve, microwave them for 1 minute to warm the meat, then put them in the oven to toast the bread and melt the cheese.

Try other combinations. Whip up these classic, open-faced sandwiches to make dinner more fun: turkey and gravy, ham and Swiss, tuna and Cheddar.

Bake your own chips. Preheat oven to 450 degrees. Thinly slice russet potatoes with a mandolin. Put them in a bowl of cold water, and then spread onto a paper towel and pat dry. Line a baking sheet with foil and spray with cooking spray. Arrange slices in a single layer. Add salt and spray again. Bake until golden brown. For a more elaborate potato dish, try Broccoli-Stuffed Baked Potatoes.

Try Slow-Cooker Corned Beef and Cabbage.

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