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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is the exact recipe from the Cookbook Betty Crocker Country Favorites. Rachel sandwiches could be the sister sandwich to the Reuben, which is topped with sauerkraut instead of coleslaw. For lunch away from home, pack the meat, cheese and coleslaw in separate containers in an insulated lunch bag or cooler and assemble each sandwich just before you're ready to eat! Ingredients:
12 slices dark rye bread |
butter (or margarine) (optional) |
4 ounces swiss cheese, sliced |
1/4 lb corned beef, sliced |
3 cups coleslaw, the kind you buy in a deli is fine |
Directions:
1. Butter 1 side of each bread slice, if desired.
2. Layer cheese, corned beef and coleslaw on buttered side of each of 6 bread slices.
3. Top with remaining bread slices with buttered side down. Cut sandwiches in half.
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