Guest Author - Catherine Bridges
Corned Beef & Slaw Sandwich Melt
4 slices rye or pumpernickel bread
8 teas. spicy brown mustard
8 oz. thinly sliced corned beef
onion, finely chopped
1/2 pint vinegar-based coleslaw
4 (1 oz.) slices Swiss or Havarti cheese
Spread the bread slices with brown mustard. Layer two slices of the bread each with 1/2 of the corned beef, and minced onion (to taste). Place one slice of cheese on each of the four slices of bread, then place open sandwiches on ungreased baking sheet.
Bake for 8 to 10 minutes or until cheese is melted. Add a helping of the slaw then, cover one bread slice (corned beef) with another bread slice (cheese only) closing the sandwich. Makes 2 huge servings.
This is a great game-day sandwich for Saturday, Sunday or weekday evenings when the "gang" is too busy to cook and just want to concentrate on the game!!
Change this sandwich into a classic Reuben sandwich by deleting the coleslaw and, instead, adding rinsed and drained sauerkraut before putting the sandwich into the oven. Also, be certain to use a heavier, denser, more flavorful bread. The corned beef, spicy mustard, sauerkraut and swiss cheese are all very distinct and very dominant flavors. This sandwich should, therefore, be based on a very distinct bread.
Now, here's a coleslaw recipe to try on this sandwich or by itself as a great snack or side dish!
My Italian Coleslaw
3 carrots, grated
2 cups white cabbage, shredded
2 cups red cabbage, shredded
1 cup celery, medium diced
1/2 red onion, finely chopped
2 tbsp. red wine vinegar
1 tbsp. lime juice
3 tbsp. olive oil
1/2 tsp. horseradish
1/2 tsp. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. celery seed
1/4 tsp. celery salt
2 tbsp. fresh basil, chopped fine
1 tsp. sugar
sea salt to taste
black pepper to taste (and for color)
Add the shredded cabbage to a stainless steel or glass bowl, add the remaining ingredients and let sit for two hours or more in the refrigerator to marinate and marry the flavors properly. Drain off excess oil in a colander. Serve on a sandwich or as a side salad.
