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Corned Beef and Slaw Sandwich

Corned Beef and Slaw Sandwich

An extremely addicting sandwich.
5 from 2 votes


For the Coleslaw:

  • 1 cup shredded green cabbage
  • 1/3 cup shredded purple (red) cabbage
  • 1/4 cup chopped carrots
  • 1 green onion chopped
  • 2 teaspoons rice vinegar
  • 1/4 cup mayonnaise
  • 2 teaspoons sugar
  • 4 dashes salt
  • 3 dashes ground black pepper

For the Sandwich:

  • 4 slices wheat sandwich bread
  • 2 servings sliced corned beef
  • 6 slices Swiss cheese
  • 3 teaspoons prepared grated horseradish
  • 1 tablespoon mayonnaise
  • 1 tablespoon yellow mustard
  • 1-1/2 cups Coleslaw


For the Coleslaw:

  • In a medium size bowl add the green cabbage, purple cabbage, carrots, green onion, rice vinegar, mayonnaise, sugar, salt and pepper. Mix together and set aside.

For the Sandwich:

  • Spread the horseradish and mayonnaise on one slice of bread (for each sandwich).  Then top with the sliced corned beef and Swiss cheese.
  • Put the plain slice of bread, and the slices with the corned beef and cheese in a toaster oven.  Toast until the bread toasts and the cheese melts. 
  • Add the mustard to the plain slice of bread. Top the melted Swiss cheese with the slaw. Then top the slaw with the piece of bread that has the mustard on it. 
  • Slice the sandwich and serve right away while warm.