Corned Beef and Coleslaw Sandwiches

By Addie

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

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 leftover corned beef
• 8 slices Swiss cheese

Preparation

Step 1

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.