The Pioneer Woman Tasty Kitchen
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Corned Beef and Slaw Sandwich

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Level: Easy

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Description

A tasty way to reinvent leftover meat.

Ingredients

  • FOR THE SLAW:
  • 1 cup Shredded Green Cabbage
  • ⅓ cups Shredded Purple Cabbage
  • ¼ cups Chopped Carrots
  • 1  Green Onion, Chopped
  • 2 teaspoons Rice Vinegar
  • ¼ cups Mayonnaise
  • 2 teaspoons Sugar
  • 4 dashes Salt
  • 3 dashes Ground Black Pepper
  • FOR THE SANDWICH:
  • 4 slices Wheat Sandwich Bread
  • 3 teaspoons Prepared Grated Horseradish
  • 1 Tablespoon Mayonnaise
  • 6 slices Corned Beef, Or As Much As Desired For 2 Sandwiches
  • 6 slices Swiss Cheese
  • 1 Tablespoon Mustard
  • 1-½ cup Slaw:

Preparation

For the slaw:
In a medium size bowl add the green cabbage, purple cabbage, carrots, green onion, rice vinegar, mayonnaise, sugar, salt and pepper. Mix together and set aside.

For the sandwich:
Spread the horseradish and mayonnaise on two slices of bread (one for each sandwich). Then top with the sliced corned beef and Swiss cheese. Put the plain slice of bread, and the slices with the corned beef and cheese in a toaster oven until the bread toasts and the cheese melts.

Remove it from the toaster. Add the mustard to the plain slices of bread. Top the melted Swiss cheese with the slaw. Then top the slaw with the piece of bread that has the mustard on it. Slice the sandwich and serve right away.

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