Roast Beef Melts - cooking recipe

Ingredients

4 slices pumpernickel bread (thick slices) or 4 slices rye bread (thick slices)
8 slices thick-cut bacon
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 (10 ounce) package coleslaw mix or 3 cups shredded cabbage
1 tablespoon distilled white vinegar
salt
pepper
12 ounces sliced rare deli roast beef
8 ounces sliced deli swiss cheese

Preparation

Position a rack in the upper third of the oven and preheat to 400\u00b0.
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.
In the microwave or a skillet, cook the bacon until crisp; drain on paper towels.
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.
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.