Polish Aristocrat

• 2 cups shredded cabbage
• 1/2 cup shredded red cabbage
• 2 tablespoons sugar
• 3 tablespoons white wine vinegar
• 1 tablespoon water
• 2 teaspoons vegetable oil
• 2 tablespoons plus 1 teaspoon Dijon mustard, divided
• 1/8 teaspoon pepper
• 2 tablespoons nonfat mayonnaise
• 8 (1-ounce) slices rye bread without caraway seeds, toasted
• 1/2 pound cooked roast beef, sliced
• 2 ounces thinly sliced reduced-fat Swiss cheese

1. Combine cabbages in a medium bowl; toss well. Combine sugar, vinegar, water, oil, 1 teaspoon mustard, and pepper in a small saucepan; bring to a boil. Pour vinegar mixture over cabbage mixture, and toss gently. Cover and chill at least 2 hours.
2. Drain cabbage mixture, and set aside.
3. Combine mayonnaise and remaining 2 tablespoons mustard; stir well. Spread mayonnaise mixture evenly on 4 bread slices. Divide roast beef, Swiss cheese, and cabbage mixture evenly among prepared bread slices. Top with remaining 4 bread slices. Serve immediately.

cabbage, shredded red cabbage, sugar, white wine vinegar, water, vegetable oil, mustard, pepper, nonfat mayonnaise, bread, beef, swiss cheese

Taken from www.myrecipes.com/recipe/polish-aristocrat (may not work)