Deli Style Corned Beef Sandwich
1 tablespoon mayonnaise, plus more
1 tablespoon Dijon mustard • 2 thick slices of rye, sourdough, or sourdough rye bread
sliced corned beef
1/2 cup coleslaw (store-bought or recipe below)
2 sliced Swiss cheese
if making coleslaw: 3 cups shredded green cabbage (or a mix of red and green)
if making coleslaw: 1/2 cup shredded carrots
if making coleslaw: 1 tablespoon apple cider vinegar
if making coleslaw: 1 teaspoon maple syrup
if making coleslaw: 1/4 cup mayonnaise
if making coleslaw: 1/4 teaspoon celery seed
if making coleslaw: salt and freshly-ground black pepper
Combine mayo and Dijon in a small bowl and mix. Spread on both sides of bread. Add a slice of cheese to each side, then the corned beef. Close and spread a little more mayo or butter on the outer sides of the bread.
Broil, toast, or grill until cheese is melted and bread is toasted. Carefully lift up sandwich and fill with coleslaw and serve immediately with a dill pickle and kettle chips.
To make coleslaw: Toss shredded cabbage with carrots in a large bowl. In a small bowl, combine vinegar, maple syrup, mayonnaise, celery seed, pinch salt, and pinch freshly-ground black pepper. Pour over cabbage mixture and toss. Season to taste with salt and pepper. Cover and chill for at least 1 hour, stirring the coleslaw before serving. Best within the first 24 hours, but will last a few days in the fridge. If you can, prep carrots and cabbage and keep separately from the dressing. Toss together an hour before you need to serve.
Yield: 1 servings