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Corned Beef and Coleslaw Sandwiches

 Corned Beef and Coleslaw Sandwiches
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
4 ServingsPrep/Total Time: 15 min.

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 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.