GRILLED CORNED BEEF AND SWISS CHEESE SANDWICH WITH THOUSAND ISLAND SLAW

MAKE IN DESIRED AMOUNTS

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. I realized that morning that I didn't have sauerkraut and I didn't want to take the time to go to the store. So I decided to do something with some fresh cabbage that was in the refrigerator. Took a while to figure it out, but I am so glad I did. It makes a great sandwich and is an alternative for those who do not care for sauerkraut. Make the slaw and refrigerate for several hours or overnight. Bring to room temperature before using. Hope you enjoy.

INGREDIENTS

Sliced corned beef, homemade or from the deli

Sliced swiss cheese

Thickly sliced bread, such as Vienna

Butter, softened

Thousand Island Slaw

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 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. Cover with lid and 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 the meat with some slaw; replace the bread. (If preferred, the slaw can be served on the side.) Serve immediately.

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