These open-faced sandwiches are not very traditional, rather messy—and very satisfying.

　　

Ingredients

serves 4

　　1/4 cup mayonnaise

　　1 tablespoon ketchup

　　2 teaspoons white or cider vinegar

　　Pinch of salt

　　Black pepper to taste

　　Pinch of sugar

　　1 8-ounce package of coleslaw mix or 4 cups finely shredded cabbage

　　8 thin slices of rye or pumpernickel bread, toasted

　　4 tomatoes, thinly sliced

　　8 ounces thinly sliced Swiss cheese

　　

Step 1

In a bowl large enough to hold the coleslaw mix, stir together the mayonnaise, ketchup, vinegar, salt, pepper, and sugar. Add the coleslaw and toss well.

　　

Step 2

Assemble the open-faced sandwiches on a baking sheet if you are going to use your oven broiler, or on trays if you’re going to broil in batches in a toaster oven. Arrange the slices of toast an inch apart. Place about 1/4 cup of coleslaw on each slice and top with tomato slices and then cheese.

　　

Step 3

Broil the sandwiches until the cheese melts, 3 to 5 minutes. Serve open-faced.

　　

Variations

Step 4

Use well-drained sauerkraut instead of coleslaw.

　　

Step 5

Add sliced seasoned tofu or Easy Baked Tofu (page 64).

　　

Serving & menu ideas

Step 6

Serve our Vegetarian Reuben deli-style with kosher dill pickle spears, potato chips or onion rings, and a 5-Minute Milkshake (page 281) for dessert.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.