Active Time 20 minutes Total Time 20 minutes Serves 4
2 Tbsp. olive oil, divided
1 8-oz. pkg. button
4 cups shredded green cabbage
1 large red bell pepper,
1 tsp. caraway seeds
1/4 tsp. kosher salt
4 slices marble rye bread
1/4 cup mayonnaise
1 Tbsp. ketchup
8 thin slices Swiss cheese
1/4 cup chopped kosher dill pickle
1. Preheat broiler with oven rack 8 inches from heat source. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add cabbage, bell pepper, caraway seeds, and salt. Cook, stirring occasionally, until vegetables are mostly tender and lightly browned, about 6 minutes.
2. Brush both sides of bread slices evenly with remaining 1 tablespoon oil. Arrange slices evenly on a baking sheet lined with aluminum foil. Broil until toasted, 1 to 2 minutes. Flip slices; broil until other side is toasted, about 1 minute.
3. Stir together mayonnaise and ketchup in a small bowl; spread mixture evenly on tops of toasted bread slices. Top each toast with 1 cup vegetable mixture and 2 slices cheese. Return to oven; broil until cheese is melted and lightly browned, 2 to 3 minutes. Sprinkle each toast with 1 tablespoon chopped pickle.
PER SERVING (1 open-faced sandwich):
365 Calories, 18g Fat (4g Sat.), 17g Chol., 5g Fiber, 12g Pro., 37g Carb., 10g Sugar (0g Added Sugar), 855mg Sod., 2mg Iron, 281mg Calcium