Roast Beef Melts

From Every Day with Rachael Ray November 2007

4 thick slices pumpernickel or rye bread
8 slices thick-cut bacon
1/2 C mayonnaise
1 Tbsp prepared horseradish
1 10oz pkg coleslaw mix or shredded cabbage (3C)
1 Tbsp distilled white vinegar
Salt and pepper
12oz deli-sliced rare roast beef
8oz deli-sliced swiss cheese

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