Corned Beef, Slaw &
uncooked corned beef, sold with spice packet
.5 lb sliced Swiss cheese
1 cup Russian dressing
1/4 cup chopped dill pickles
1 cup shredded carrot
1 cup shredded red cabbage
1 cup shredded cucumber
1 tbsp mustard
2 tbsp white vinegar
1 tbsp sweet rice wine vinegar
2 tbsp butter
2 1/2 cups all-purpose flour
1 cup rye flour
1 cup whole milk
3 tablespoons butter
1 tablespoon sugar
1 teaspoon vegetable oil
1 tablespoon caraway seeds
1 1/2 teaspoons salt
1 packet dry yeast
Follow #1 - 5 if cooking your rye bread from scratch,
otherwise use storebought rye bread and skip to step 6!
1.) Melt better and warm milk to just above room
2.) Add yeast, sugar, butter, 1 egg, and milk and mix in
an electric mixer on low for 1 minute using a dough hook. Add the salt, rye flour, all-purpose
flour, and caraway seeds and mix again until all flour is mixed through, another 1-2
3.) Take the dough out of the mixer and form into a
round shape. Roll the dough in the vegetable oil to coat the outside, then cover in plastic
wrap and let rise for ~2 hours. Dough should be 3-4 times its original size.
4.) Preheat oven to 350 degrees. Prepare a 5x9" baking
pan by greasing with butter or spraying with vegetable oil.
5.) Lightly dust the dough ball with flower, and knead
until it's smooth with no wrinkles. Beat the remaining egg and use as a wash on the outside of
the bread. Bake for 45 minutes then let cool, and slice.
6.) Place corned beef in large pot and fill with water
about 3/4 up the beef. Add seasoning packet to the water, and bring to a boil.
7.) Simmer meat for 3 hours, then remove from pot, let
cool, and cut meat into slices. The meat will be very tender and may flake off into rough
chunks - that's fine!
8.) While the corned beef is cooking, prepare coleslaw
by mixing the carrot, cabbage, cucumber, mustard and both vinegars. Add chopped dill pickles to
russian dressing, and reserve both the dressing and coleslaw mixture chilled and covered in the
refrigerator until you're ready to build your sandwiches.
9.) When all the ingredients are ready, prepare the
sandwiches by heating butter in a large skillet over medium-high heat. Smear both sides of
bread with the russian dressing, then layer a generous serving of corned beef with coleslaw and
two slices of cheese.
10.) Grill sandwiches on both sides until the bread is
nicely browned and cheese is melted. We like to serve ours with a side of sweet potato
fries and an extra pickle. Enjoy!
Next Recipe: Ribeye Steak 'Steakhouse' Dinner