Corned Beef and Coleslaw Sandwiches Recipe

Corned Beef and Coleslaw Sandwiches Recipe photo by Taste of Home

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You won’t need the luck of the Irish to turn your extra corned beef into delectable sandwiches that will disappear quicker than a leprechaun’s wink. Best of all, these open-faced sandwiches, with layers of savory beef, creamy slaw and melty Swiss, take only 15 minutes to put together. —Marilou Robinson, Portland, Oregon

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Corned Beef and Coleslaw Sandwiches Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

10 5 15

Ingredients

2 cups coleslaw mix
3 tablespoons sour cream
4 teaspoons mayonnaise
1 tablespoon horseradish sauce
1 teaspoon prepared mustard
1/8 teaspoon salt
4 slices rye bread
1/2 pound thinly sliced leftover corned beef
8 slices Swiss cheese

Directions

Place coleslaw mix in a small bowl. Combine the sour cream, mayonnaise, horseradish sauce, mustard and salt. Pour over coleslaw mix and toss to coat.
Place bread slices on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes on each side or until toasted. Layer with corned beef, coleslaw mixture and cheese. Broil for 2-3 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 sandwich equals 423 calories, 26 g fat (14 g saturated fat), 100 mg cholesterol, 1,203 mg sodium, 19 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Corned Beef and Coleslaw Sandwiches in Simple & Delicious February/March 2013, p16