Corny Beef and Cole Slaw Sandwiches |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
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A different type of corned beef sandwich for those who'd rather not have sauerkraut on their sandwiches. This was adapted from a recipe found on the Net. (NOTE: If wanted, A vinegarette-type coleslaw can be used rather than the creamy version. Also, if you prefer more or less mustard or mayonnaise, feel free to adjust. We prefer this measurement) Ingredients:
8 slices rye bread or 8 slices whole wheat bread, toasted |
8 teaspoons spicy brown mustard |
8 teaspoons mayonnaise |
1/2 lb thinly-sliced leftover corned beef (or deli corned beef) |
1 1/3 cups deli coleslaw |
4 slices swiss cheese |
Directions:
1. Heat oven to 350°F
2. Spread each slice of bread with 2 teaspoons mustard.
3. To assemble: On 4 slices of bread, layer 3 slices corned beef, equal portions of cole slaw and cheese. Top with remaining bread.
4. Top with other slice of bread o assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
5. Place sandwiches on baking sheet. Bake for 8 to 10 minutes or until cheese is melted.
6. Yield: 4 sandwiches.
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