Grilled Corned Beef Sandwiches with Swiss Cheese and Thousand Island Slaw

Make in any amount

I must admit that this was another one of those recipes created out of desperation. I had planned on using leftover corned beef to make Reuben sandwiches, as in the similar and related recipes. I realized that morning that I did not have sauerkraut and I did not have time to go to the store. So I decided to do something with some fresh cabbage that was in the refrigerator. It took a while to figure it out, but I am so glad I did. This makes a great sandwich and is an alternative for those who do not care for sauerkraut. Make the slaw ahead and refrigerate for several hours or overnight. Bring to room temperature before using on the sandwiches. Extra slaw is excellent served on the side.

Ingredients

• Sliced corned beef, homemade or from the deli
• Sliced Swiss cheese
• Thickly sliced rye bread or other firm, hearty bread of choice
• Butter, preferably unsalted, softened
• Thousand Island Cabbage Slaw, made in any amount needed (see the similar and related recipes)

Spread a little butter on one side of each piece of bread. Place some corned beef and cheese slices on the unbuttered side of half of the bread. Heat a griddle, grill pan or large skillet over medium heat. Place the bread slices with the meat and cheese in the pan, buttered-side down. Top with the remaining bread, buttered-side up. Grill until lightly browned on first side. Carefully flip the sandwiches and brown the other side. Adjust the heat if the bread is browning too much before the cheese has melted. Remove from pan. Remove the top piece of bread and top with some slaw; replace the bread. Serve immediately.