Corned Beef Sandwich Recipe With Cabbage Slaw

CORNED BEEF REUBEN WITH SAVOY CABBAGE SLAW

Steps:

• For the slaw: Put the cabbage in a bowl, sprinkle the vinegar, sugar, celery seeds and salt and pepper to taste over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• For the sandwiches: In a small bowl, stir together the mayo, ketchup, relish and paprika. Spread the dressing on one side of each slice of bread. Put a slice of cheese on each piece of bread; divide the meat among 4 of the slices. Top each sandwich with some slaw and invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon of the butter on the top of each sandwich.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Arrange the sandwiches buttered-side up in the skillet and cook until the bottoms are golden, about 4 minutes. Carefully flip the sandwiches and cook until the undersides are golden brown and the cheese is melted, about another 4 minutes. Slice the sandwiches diagonally and serve.

CORNED BEEF AND CABBAGE SLAW SANDWICHES

Steps:

• In a medium bowl whisk together the vinegar, oil, mustard, salt, and pepper.
• Put the cabbage on the cutting board flat side down, and use a sharp knife to slice it into thin shreds.
• Add the shredded cabbage and shredded carrot to the vinaigrette, and toss everything together. Cover and refrigerate the slaw for 45 minutes to an hour to let the flavors meld. (Once it's chilled, if the slaw has a lot of liquid at the bottom feel free to drain this off so that the slaw won't be too sodden for the sandwiches.)
• In a small bowl, mix together the grated horseradish with the mayonnaise. Cover and refrigerate it until you're ready to assemble the sandwiches.
• In a medium skillet, melt the butter over medium high heat. Slice the potato rolls in half and place a couple of them cut side down in the skillet. Grill the rolls just until they begin to brown. Repeat until all the rolls are grilled.
• (If you have a toaster oven or a wide-slot toaster, you can also just toast the rolls instead of browning them on the stovetop. Omit the butter if you're using a toaster or toaster oven.)
• Spread the horseradish mayonnaise onto the rolls. Divide the corned beef into 4 equal portions and pile the meat on the bottoms of the rolls.
• Top each with a scoop of the drained cabbage slaw, and then with the roll tops.
• Skewer each sandwich with a toothpick or sandwich pick, and serve immediately.

CORNED BEEF SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

CORNED BEEF AND COLESLAW SANDWICHES

Steps:

• Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
• Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
• Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.