This easy and savory sandwich combines corned beef and cabbage in a new way. Use Dilled Coleslaw, or buy some from the deli.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 8 slices whole wheat or rye bread, toasted
- 2 Tbsp. grainy mustard
- 2 Tbsp. mayonnaise
- 1/2 lb. thinly sliced (shaved) deli corned beef
- 8 slices swiss cheese
- 2 Tbsp. butter
- 1 cup Dilled Coleslaw
Preparation:
Preheat panini maker or dual contact grill. Spread one side of four slices of bread with the mustard; spread one side of remaining four slices of bread with the mayonnaise. Make sandwiches using the Havarti slices and corned beef, placing the cheese closest to the bread, with the meat in the middle.
Put the slices together to make sandwiches. Spread butter on outsides of sandwiches.
Cook sandwiches in the panini maker or grill until bread is toasted and cheese is melted. Carefully pull the sandwiches apart at the corned beef and add the coleslaw. Reassemble sandwiches and serve. Serves 4-6
