• 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) packagecoleslaw 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
  • 1 Position a rack in the upper third of the oven and preheat to 400°.
  • 2 Line a baking sheet with foil.
  • 3 Place the bread on the baking sheet and lightly toast one side in the oven, about 3 minutes; set aside.
  • 4 In the microwave or a skillet, cook the bacon until crisp; drain on paper towels.
  • 5 In a medium bowl, stir together the mayonnaise and horseradish.
  • 6 Spread about a tablespoon of the mixture on each toast slice.
  • 7 Toss the coleslaw mix and vinegar with the remaining mayo mixture in the bowl.
  • 8 Season with salt and pepper.
  • 9 Arrange 2 slices bacon on each toast slice. Layer the roast beef over the bacon and top each with a mound of slaw.
  • 10 Cover each toast with Swiss cheese and bake until the cheese is bubbly, about 5 minutes.