New York Deli Corned Beef & Salami Sandwich
Recipe: #5409
May 13, 2012
Categories: Baby Shower, Birthday, Brunch Fathers Day, Game/Sports Day, Labor Day, Mothers Day, more
"This recipe makes more pickle slaw than is needed for 6 sandwiches. Save the leftover slaw to serve with other sandwiches at another time, the pickle slaw has a 2 hour chilling time before using for the sandwiches"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (524.9 g)
- Calories 970.5
- Total Fat - 62.6 g
- Saturated Fat - 16.7 g
- Cholesterol - 190.5 mg
- Sodium - 3279.7 mg
- Total Carbohydrate - 55.8 g
- Dietary Fiber - 3.8 g
- Sugars - 16.2 g
- Protein - 46.9 g
- Calcium - 244.8 mg
- Iron - 6.7 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
For Horseradish Mustard: Combine the mustard and horseradish in a small bowl.
Step 2
For Pickle Slaw: Combine the cabbage and pickle relish in a large bowl. Stir in the mayonnaise. Combine the slaw mix with the remaining horseradish mustard mixture, and toss well to coat. Cover and refrigerate at least 2 hours before using.
Step 3
For Sandwiches: On a clean flat surface, lay out the bread slices. Spread each slice evenly with 1 tablespoon of horseradish mustard. Top half of the bread slices with 2 pickle slices. Layer 1 slice of smoked Gouda, 2 slices of hard salami and 1/3 cup of pickle slaw on top of the pickle slices. Set aside.
Step 4
Top the remaining 6 bread slices with 2 slices of Gruyére cheese and 3 ounces of shaved corned beef. Pair each mustard-topped bread slice with a Gruyére-topped bread slice, pressing together and tapping the halves down to secure. Cover and refrigerate.
Step 5
To serve, slice each sandwich in half diagonally. Skewer the top of each half with a food pick speared with a pickle slice and an olive.
Tips
No special items needed.
0 Reviews
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