Janet Groene’s
Corned Beef and Cabbage Sandwiches
This is a cold and crunchy sandwich to pull out of your pantry any time. Canned corned beef is an emergency provision that keeps for months on a back shelf, then pops to life as the key ingredient in a casserole, sloppy joe, corned beef, and cabbage stew, chili and many more hot and cold dishes. Well chilled, it can be sliced to lay on a sandwich or cut in squares to toss with a salad.
This filling makes tasty bunwiches or sliders to serve any time in the campground or at a tailgate party.
1 ½ to 2 cups creamy coleslaw from the deli
1/4 cup pickle relish
1/4 cup ketchup
2 tablespoons spicy mustard
12-ounce can corned beef
Mayonnaise to taste
In a bowl mix coleslaw, relish, ketchup, and mustard. Scrape any visible fat off corned beef. Add corned beef to the bowl, shredding and breaking it up. Add mayonnaise if desired to moisten. Spread on buttered bread or buns to make 8 to 10 sandwiches.
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