if you still have any corned beef leftover from saint patrick's day on wednesday, here's a great thing to do with it. and if not, it's a great reason to get out the slow cooker and make some more! we have a special place in our stomachs for deli sandwiches, especially from Katz's or Brent's, but sometimes it's fun to make it at home just the way you like it. this is the way we like it, but you could always add sauerkraut, sliced tomato, swiss cheese, spicy mustard . . . how do you like it? have a great weekend.Corned Beef Sandwich
makes 2
1 cup shredded cabbage
1/2 carrot, peeled & shredded
1/4 small jalapeno, seeded and diced
1/4 cup plus 1 tbs mayonnaise
1 tbs cider vinegar
1 tsp sugar
1/4 tsp celery salt
1 tbs ketchup
1/2 tsp sweet pickle relish
1/4 tsp worcestershire
4 slices rye bread
8-10 thick slices corned beef
in a medium bowl, combine cabbage, carrot, jalapeno, 1 tablespoon mayonnaise, vinegar, sugar and celery salt. set aside. in a small bowl, combine remaining mayonnaise, ketchup, relish and worcestershire. spread 1-2 tablespoons of dressing on two slices of bread. top each with corned beef and divide coleslaw between two sandwiches. top with remaining bread and enjoy!
