Open Faced Corned Beef Sandwich

 

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Open Faced Corned Beef Sandwich

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  • Author: The Commish
  • Prep Time: 5 min
  • Cook Time: 6 min
  • Total Time: 11 minutes
  • Yield: 4 servings
  • Category: Main

Ingredients

  • For the coleslaw mixture:
    • 4 ounces poppyseed dressing
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon celery seed
    • 1/2 head of cabbage, shredded
    • 2 large carrots, shredded
    • Salt and pepper, to taste

    For the sandwich:

    • 3 tablespoons sour cream
    • 4 teaspoons mayonnaise
    • 1 tablespoon horseradish sauce
    • 1 teaspoon mustard
    • 1/8 teaspoon salt
    • 4 slices rye bread
    • 1/2 pound thinly sliced corned beef
    • 8 slices Swiss cheese

Instructions

  1. To prepare the coleslaw mixture:
    1. Combine the poppyseed dressing, garlic, ground cumin, paprika and celery seed in a small bowl.
    2. Place the cabbage and carrots in a large bowl.
    3. Cover with the dressing mix, and toss to coat.

    To assemble the sandwich:

    1. Add coleslaw to a bowl.
    2. In a separate small bowl, combine sour cream, mayonnaise, horseradish sauce, mustard and salt.
    3. Pour mixture over coleslaw, and toss to coat.
    4. Place rye bread slices on a baking sheet.
    5. Broil bread slices for 2-3 minutes on each side until lightly toasted.
    6. Layer each bread slice with corned beef, coleslaw mixture and cheese.
    7. Broil for 2-3 minutes or until cheese is melted.


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