Corned Beef Special

Corned Beef Special
Ingredients
  1. 2 slices of fresh Rye bread (seeded, marbled, or unseeded)
  2. 4–6 oz of corned beef, thinly sliced
  3. 1/4 cup of creamy coleslaw (drained to prevent sogginess)
  4. 1–2 tbsp of Russian dressing (or Thousand Island)
  5. 1 slice of Swiss cheese (optional, but a common deli addition)
  6. 1 whole dill pickle spear (for serving on the side)
Instructions
  1. Prep the Coleslaw:Drain your coleslaw in a fine-mesh strainer for 5 minutes. This prevents the dressing from making the bottom slice of bread soggy.
  2. Layer the Base: Lay out two fresh slices of rye bread. Spread a generous layer of Russian dressing on the "inside" of both slices.
  3. Build the Foundation: If using Swiss cheese, place it on the bottom slice first to act as a structural base for the meat.
  4. Pile the Meat: Drape the thinly sliced corned beef loosely onto the bread. Folding the slices (rather than laying them flat) creates air pockets that make the sandwich feel lighter and more tender.
  5. Top with Crunch: Add the drained coleslaw directly on top of the meat.
  6. Close and Press: Place the second slice of bread on top and press down gently with your palm to "set" the layers.
  7. The Deli Cut: Use a sharp serrated knife to slice the sandwich in half diagonally.
  8. Final Touch: Serve immediately with a cold dill pickle spear and a side of potato chips.
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Paul Homlish's recipes https://blog.homlish.net/

Coleslaw:https://recipes.homlish.net/2024/04/01/coleslaw/

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