Corned Beef and Coleslaw Sandwiches
Description
If you're a fan of corned beef and cabbage, you'll want to try this simple corned beef sandwich with homemade cabbage coleslaw.
Ingredients
•
2 tablespoons white wine vinegar
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1 1/2 tablespoons Dijon mustard
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1 1/2 tablespoons prepared horseradish
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salt and ground black pepper to taste
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1/4 cup olive oil
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3 cups shredded cabbage
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1 cup thinly sliced red onion
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1 cup grated carrots
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10 slices rye bread
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2 tablespoons Dijon mustard, or to taste
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1 pound deli sliced corn beef, or more to taste
Directions
1
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.
2
Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
3
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.