Corned Beef Swiss Bagels

1/4 cup Light Sour Cream
3 tablespoons sweet honey mustard
4 light rye, plain or egg bagels, split
Leaf lettuce
1/4 pound thinly sliced deli corned beef
1/2 pint deli coleslaw, well drained
4 (3/4-ounce) slices Deli Swiss Cheese
4 thin green bell pepper rings

Combine sour cream and mustard in small bowl. Spread mustard mixture onto cut-sides of bagels.

Layer bottom half of each bagel with lettuce leaf, 1/4 corned beef, 2 to 3 tablespoons coleslaw, 1 slice cheese and 1 green pepper ring. Top each with remaining bagel half. Makes 4 sandwiches

To prepare for lunches, wrap sandwiches individually in plastic food wrap; refrigerate until lunchtime.