Corned Beef and Cabbage Mini Melts
Ingredients
- 15 slices cocktail-size pumpernickel bread
- 2 tablespoons butter
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 2 teaspoons yellow mustard
- 1 teaspoon fresh or 1/2 teaspoon dried thyme leaves
- Pinch of cayenne pepper
- Salt and black pepper to taste
- 1 10-ounce package angel hair coleslaw
- 1 fresh jalapeno pepper, seeded and minced
- 1/2 pound deli corned beef, shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded Gruyere cheese
Instructions
Preheat oven to 375 degrees. Place bread on a large baking sheet, spread butter on each slice and toast in the oven, about 5 minutes. Meanwhile, in a large bowl, combine mayonnaise, vinegar, mustard, thyme and cayenne pepper. Season to taste with salt and black pepper. Add coleslaw and jalapenos; stir until thoroughly combined. When bread is done, remove from oven. Place equal amounts of corned beef on each slice and top with a heaping tablespoon of the cabbage mixture (you may have some leftover). In a small bowl, combine cheeses. Sprinkle a generous amount of cheese on each sandwich. Return to the oven and bake until cheese is melted and sandwiches are heated through, 8-10 minutes. Makes 15 mini melts.