Corned Beef Sandwiches with Russian Slaw

Ingredients

• • 1 Bill Bailey's Cooked Corned Beef Round
  • 8 slices Jewish Rye bread, pumpernickel bread or marble rye bread
• Russian Slaw
  • 1 C mayonnaise
  • 3 Tbs relish, drained
  • 1 green onion, finely minced
  • 2 tsp horseradish, drained
  • 1/4 C ketchup
  • 2 tsp apple cider vinegar
  • 1/2 tsp sugar
  • 1 tsp Worcestershire sauce
  • salt and pepper, to taste
  • 2 1/2 C green cabbage, shredded
  • 1 C napa or savoy cabbage, shredded
  • 2 green onions, finely minced
  • 1 carrot, grated

• Russian Slaw and Dressing

1. Whisk mayonnaise, relish, 1 minced onion, horseradish, ketchup, vinegar, sugar, and Worcestershire sauce in a medium bowl. Season with salt and pepper. Set aside half the dressing.
2. Add cabbages, onions, and carrot. Toss to coat. Taste and season as needed with salt and pepper. Cover and keep in fridge until ready to use.

• The Sandwiches

1. If desired, warm Corned Beef according to package directions.
2. Slice Corned Beef into thin slices (1/16 to 1/8 inch). On bottom bread lay about 4 oz. Corned Beef slices, top with spoonfuls of coleslaw and finish sandwich construction with remaining bread slices.
3. Cut sandwiches in half and serve with extra Russian dressing. Serve immediately as bread will absorb the dressing in the coleslaw.