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
- 0.33 cups Russian salad dressing
- 8 slices Jewish rye bread
- 1 pound thinly sliced corned beef
- 0.5 pounds prepared coleslaw
Instructions
-
1
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.
Nutrition Facts
Per serving
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