Open-Face Reubens with Red Cabbage Slaw – Rachael Ray

Ingredients

• 1 tablespoon vegetable oil
• 1/2 head red cabbage, very thinly shredded
• 1 small Honeycrisp apple, chopped
• 1 cup unfiltered cider
• 2 tablespoons light brown sugar
• 2 tablespoons cider vinegar
• 1 teaspoon caraway seed
• Salt and pepper
• 1 cup sour cream
• 1/4 cup ketchup
• 2 tablespoons dill pickle relish
• 1 tablespoon fresh lemon juice
• 1 teaspoon hot sauce, such as Tabasco
• 4 large slices good-quality marbled rye bread
• 1 pound deli-sliced roast pork or mild imported ham
• 8 deli slices Emmenthaler cheese