Corned Beef And Coleslaw Sandwich

1 servings

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Corned Beef And Coleslaw Sandwich Ingredients

2 tb White-wine vinegar	A; (16-inch-long) loaf
1 1/2 tb Dijon-style mustard plus	; of Italian or
; spreading on the bread	; French bread,
1 1/2 tb Drained bottled horseradish	; halved horizontally
1/4 c Olive oil	; with a serrated
3 c Thinly sliced cabbage	; knife
1 c Thinly sliced red onion	1/2 lb Thinly sliced corned beef
1 c Coarsely grated carrots

Instructions for Corned Beef And Coleslaw Sandwich

In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the mustard, the horseradish, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the cabbage, the onion, and the carrots, toss the coleslaw well, and chill it, covered, overnight. Spread the bread with the additional mustard, arrange the coleslaw and the corned beef on the bottom half of the bread, and fit the top half on the filled bottom, pressing the loaf together firmly. Quarter the sandwich with a serrated knife and wrap it tightly in plastic wrap. (The sandwich may be made 6 hours in advance and kept wrapped and chilled). Serves 4. Gourmet August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CornCuisine: Uncategorized

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