Corned Beef Special

Rachel Kim

This cold deli sandwich pairs thin corned beef with coleslaw and Russian dressing on rye. It looks simple because drainage does the hard work: wet slaw would turn the bread pink and soft. Fold the beef in loose waves and keep the cabbage layer modest enough for a clean bite.

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Prep Time 12

Total Time 12

Servings: 2

Ingredients Method

Ingredients

4 slices rye bread
4 tbsp Russian dressing
10 oz very thinly sliced corned beef
1 cup prepared coleslaw well drained
4 lettuce leaves dried
2 dill pickle spears

Method

Spread Russian dressing over one side of every bread slice.
Fold the corned beef loosely over two slices.
Press excess dressing from the coleslaw with a spoon and add a modest layer over the meat.
Top with dry lettuce and the remaining bread.
Cut in half and serve with pickle spears.