I think of this corned beef sandwich recipe as a cousin to the Reuben. It's a cold sandwich of corned beef topped with Russian dressing and coleslaw on Jewish rye. Yum!
Ingredients
- Russian salad dressing: 0.33333 cup
- slices Jewish rye bread: 8 piece
- corned beef: 1 pound (thinly sliced)
- prepared coleslaw: 0.5 pound
Metric Conversion
Stages of cooking
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Spread 1/4 of the Russian salad dressing onto one side of each of four bread slices. Top each with 4 ounces corned beef, 2 ounces coleslaw, and remaining bread slices. Cut each sandwich in half diagonally and serve.
