New Yorker Corned Beef Sandwich

So, how many of you will be cooking up some corned beef today to celebrate St. Patrick’s Day? If you are, then you must have the luck of the Irish, because I have got a great way to devour those leftovers. Not preparing corned beef? That’s okay, too, because you can always skip to the deli and have them slice some up for you. Nothing represents St. Patrick’s Day, or New York, better than a corned beef sandwich. Having spent some time living in New York City (and being born in Brooklyn), I can attest to the amazing (and creative) deli sandwiches New York has to offer. The meat is piled on so high, you actually have to sit there for a few minutes to ponder your plan of attack, as it takes a mighty big mouth to bite into one of these massive wonders. This recipe puts a little creative spin on the classic Reuben. As you can see from the photo above, I cut my portions down to a more approachable size. But, I didn’t cut back on flavor. Layers of succulent beef, mounded with a heaping helping of “special blend coleslaw” (the special blend includes prepared mustard and horseradish), topped with 2 slices of melted Swiss cheese, and served on lightly toasted rye bread slathered with a creamy Russian dressing. I'm not slinging out the blarney here, these sandwiches are the best thing since sliced bread.
 

Prepare the Russian Dressing: Finely dice the onion (half of an onion should do). In a small bowl combine the mayonnaise, ketchup, relish, 3 Tablespoons of the chopped onion and a few drops of hot sauce. Mix well to combine. Cover and refrigerate until ready to use.

Prepare the coleslaw: Place the coleslaw mix in a large bowl. In a smaller bowl, mix together the sour cream, mayonnaise, horseradish and mustard. Add to coleslaw mix and stir well to combine. Cover and refrigerate until ready to use.

To prepare the sandwiches you will need about a pound of thinly sliced corned beef, about 12 slices of Swiss cheese (2 slices per sandwich), Rye bread (seeded or not, your choice), prepared coleslaw and prepared Russian dressing. 

A few minutes before you want to serve these sandwiches, preheat the broiler of your oven. Place bread slices on highest rack. Broil the bread, about 1-1/2 minutes per side, or until lightly toasted on both sides. 

Slather the "bottom" bread slices with Russian dressing.

On bread bottoms, layer on the corned beef, as thick as you can handle. (Optional: you may prefer to preheat your corned beef first.) 

Top the corned beef with a heaping helping of coleslaw. 

Top with at least 2 slices of Swiss cheese. 

Transfer sandwich bottoms to an aluminum foil-lined baking sheet. Broil for about 2 minutes, or until cheese is melted. 

Slather sandwich "tops" with Russian dressing and assemble sandwiches.

Depending on how generous you are with the portions, you should be able to prepare 6 or more delightfully delectable sandwiches. 

Serve with chips and deli pickles; and, of course, a pint of stout!

NEW YORKER CORNED BEEF SANDWICH
Source: Adapted from Marilou Robinson, Taste of Home
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 12 slices Rye bread, seeded or not
• 1 pound thinly sliced corned beef
• 12 slices Swiss cheese

Russian Dressing:

• 2/3 cup mayonnaise
• 1/3 cup ketchup
• 1/4 cup dill pickle relish
• 3 Tablespoons finely chopped onion (about 1/2 onion)
• Few drops of hot sauce

Coleslaw:

• 1 (16-ounce) bag coleslaw mix
• 6 heaping Tablespoons sour cream
• 3 heaping Tablespoons mayonnaise
• 2 Tablespoons horseradish
• 2 teaspoons prepared mustard

Prepare the Russian dressing: 
 
1. In a small bowl combine the mayonnaise, ketchup, relish, 3 Tablespoons of the chopped onion and a
    few drops of hot sauce. Mix well to combine. Cover and refrigerate until ready to use.

Prepare coleslaw:
 
1. Place the coleslaw mix in a large bowl. In a smaller bowl, mix together the sour cream, mayonnaise,
   horseradish and mustard. Add to coleslaw mix and stir well to combine. Cover and refrigerate until ready to use.

Assemble sandwiches:
 
1. Preheat broiler of your oven.
2. Place bread slices on highest rack. Broil the bread, about 1-1/2 minutes per side, or until lightly
     toasted on both sides.
3. Slather the "bottom" bread slices with Russian dressing.
4. On bread bottoms, layer on the corned beef, as thick as you can handle. (Optional: you may prefer to
    preheat your corned beef first.) Top the corned beef with a heaping helping of coleslaw. Top with at
    least 2 slices of Swiss cheese.
5. Transfer sandwich bottoms to an aluminum foil-lined baking sheet. Broil for about 2 minutes, or until
    cheese is melted.
6. Slather sandwich "tops" with Russian dressing and assemble sandwiches.

Yields: 6 or more sandwiches