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Open Faced Corned Beef Sandwich

Open Faced Corned Beef Sandwich

  • Author: The Commish
  • Prep Time: 5 min
  • Cook Time: 6 min
  • Total Time: 11 minutes
  • Yield: 4 servings 1x
  • Category: Main



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


To prepare the coleslaw mixture:

  1. Combine the poppyseed dressing, garlic, ground cumin, paprika, chili powder 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 2 cups of the coleslaw to a bowl.
  2. In a separate small bowl, combine sour cream, mayonnaise, horseradish sauce, mustard and salt. Pour mixture over coleslaw, and toss to coat.
  3. Place rye bread slices on a baking sheet. Broil bread slices for 2-3 minutes on each side until lightly toasted.
  4. Layer each bread slice with corned beef, coleslaw mixture and cheese. Broil for 2-3 minutes or until cheese is melted.