Corned Beef and Coleslaw Sandwiches

Name: Corned Beef and Coleslaw Sandwiches
Total time: 500
Yield: 5
Ingredients: 2 tablespoons white wine vinegar; 1 ½ tablespoons Dijon mustard; 1 ½ tablespoons prepared horseradish; salt and ground black pepper to taste; ¼ cup olive oil; 3 cups shredded cabbage; 1 cup thinly sliced red onion; 1 cup grated carrots; 10 slices rye bread; 2 tablespoons Dijon mustard, or to taste; 1 pound deli sliced corn beef, or more to taste

Recipe by TJ Lombard from allrecipes.com

Lunch 8 Hr. 20 Mins.

Ingredients

5 servings

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2 tablespoons white wine vinegar
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1 ½ tablespoons Dijon mustard
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1 ½ tablespoons prepared horseradish
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salt and ground black pepper to taste
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¼ cup olive oil
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3 cups shredded cabbage

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1 cup thinly sliced red onion
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1 cup grated carrots
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10 slices rye bread
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2 tablespoons Dijon mustard, or to taste
•

1 pound deli sliced corn beef, or more to taste

Instructions

Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.