- Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices. Halve sandwiches diagonally before serving.
- Cook's Note:
- Feel free to add cheese.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 443 calories; 16.7 45.4 28.4 78 2152 Full nutrition
ReviewsRead all reviews 6
Excellent recipe for using leftover corned beef, especially when you're not a fan of sauerkraut. I used corned beef from 'Slow Cooked Corned Beef for Sandwiches' recipe from this site.
Made Braised Corn Beef Brisket recipe from this site, as well as Chilled Russian Salad Dressing. Added swiss cheese for a very yummy sandwich!
Simple and DELICIOUS! I used 'Braised Corned Beef Brisked' from this site for the corned beef. Perfect just as is...a definite keeper~YUM, YUM, YUM!!!!!! Thanks, SHORECOOK, for sharing another G...
A winning sandwich recipe! Now one of my favorites. Combination of ingredients are delicious and using Russian dressing is fabulous! I used Marie's (from the cold section) because it's thick and...
I believe this is what's called a 'Rachel' sandwich in parts of the US.