3/4 cup, plus 2 tablespoons, low-fat mayonnaise, divided
1/4 cup chili sauce
1 teaspoon red hot-pepper sauce (or to taste)
1 teaspoon each: Worcestershire sauce and lemon juice
2 tablespoons chopped parsley
Salt and pepper, to taste
8 slices favorite rye or marble rye bread
1 pound cooked and thinly sliced corned beef
4 slices low-sodium Swiss cheese
1 1/2 cups prepared coleslaw

In a small bowl, combine the 3/4 cup mayonnaise, the chili, hot-pepper and Worcestershire sauces, the lemon juice, parsley and salt and pepper to taste. Cover and chill for 30 minutes.

Meanwhile, heat a large, nonstick skillet over medium heat. Spread about 1 teaspoon of remaining mayonnaise on 1 side of each piece of the bread. Making 2 sandwiches at a time, place 2 bread slices, mayonnaise sides down, in skillet. Spoon a dollop of remoulade on each slice and top with 4 ounces of the corned beef, a slice of the cheese, scoop of the coleslaw and another bread slice bread, mayonnaise side up.

When bottom bread has browned, turn sandwich over and cook until cheese has melted slightly and bread has browned. Remove from skillet and repeat, making 2 more sandwiches. Serve with additional remoulade on the side.

Makes 4 servings.