Corned Beef & Coleslaw on Rye

Traditional St. Patrick’s day ingredients, corned beef and cabbage, put together in a sandwich. Serve with soup for a quick and simple meal.

Corned Beef & Coleslaw Sandwiches

2 tablespoons butter or margarine
8 slices rye bread
12-ounces thinly sliced deli corned beef
1 cup purchased coleslaw

Spread butter on one side of each bread slice. Top each of 4 bread slices with equal portions of corned beef, and coleslaw. Top with remaining bread slices. Serve immediately. 4 servings.

TIP: Use a slotted spoon to drain excess liquid from coleslaw before placing on sandwiches.


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