Salted Beef Sandwich
Salted beef and red cabbage, melty cheese, and hearty rye or sourdough—layered with relish and a thick spread of honey mustard. This corned beef sandwich might just outshine your favorite deli!
Ingredients
For the sandwich
- 8 slices 1 lbs corned beef
- 4 tbsp salted butter softened
- 8 slices bread rye or sourdough
- 4 slices swiss cheese
For the red cabbage slaw
- 4 cups red cabbage shredded
- ½ cup carrot shredded
- 1 tsp honey
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- ½ tbsp lemon juice freshly squeezed
- 1 tbsp olive oil
Instructions
For the sandwich
- Butter the bread on each slice of the sandwich
- Top with 2 slices of corned beef and a slice Swiss cheese for each sandwich.
- Toast the bread in the oven until the cheese melts (tops and bottom separately)
- On top of the cheese, pack the sandwich with coleslaw and cover with the top part.
- Slice the sandwich and serve immediately.
For the coleslaw
- Mix the red cabbage, carrot, honey, mayonnaise, mustard, lemon juice and olive oil in a bowl and set aside.