Description
Corned beef and cabbage, but in sandwich form.
Ingredients
- 2 tablespoons white wine vinegar
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons prepared horseradish
- salt and ground black pepper to taste
- ¼ cup olive oil
- 3 cups shredded cabbage
- 1 cup thinly sliced red onion
- 1 cup grated carrots
- 10 slices rye bread
- 2 tablespoons Dijon mustard, or to taste
- 1 pound deli sliced corn beef, or more to taste
Instructions
- 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.
Prep Time: 20 mins
Total Time: 8 hrs 20 mins
Servings: 5