Ingredients
4 slices pumpernickel bread
12 ounces thinly sliced cooked ham
2 cups well-drained Pickled Napa Cabbage
4 ounces sliced Swiss cheese
1/2 cup light mayonnaise
2 tablespoons ketchup
Coarse salt and ground pepper
Preparation
Preheat broiler, with rack set 4 inches from heat source. Lay bread on a broilerproof baking sheet; broil just until toasted, 1 to 2 minutes. Remove baking sheet from oven (leave broiler on).
Turn bread over; layer with ham, cabbage, and then Swiss cheese. Broil until cheese is golden, 4 to 6 minutes.
Meanwhile, in a small bowl, combine mayonnaise and ketchup; season with salt and pepper. Serve with Reuben sandwiches.
