Recipe Swap Wednesday-St. Patrick's Day Melts

In all honesty, I have never actually made this recipe.  This is just a recipe I stumbled upon that I decided to make for this year's St. Patrick's Day feast.  It looks easy (famous last words) and I like easy.  So I've decided to pass this recipe along to you today so that you actually have enough time to make it, if you so choose. 

Also, another family favorite are the Irish Scones that you can find the recipe for here.  The recipe is from way back when I first started blogging.  Before Recipe Swap Wednesday was even born.  But they're still good.  And even better if you dye them green.  

And just to be extra nice, I'll put the recipe up here.  I couldn't make it any easier unless I came to your house and cooked it for you.  Which I won't do.

Open Faced St. Patty's Melts

Ingredients

• 3/4  pound  thinly sliced lean corned beef
• 4  slices whole wheat or rye bread
• 2  tablespoons  mayonnaise
• 1  tablespoon  ketchup
• 1 1/2  cups  coleslaw
• 1/2  pound  Swiss cheese, thinly sliced

Preparation

Preheat oven to 400° (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.

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.