Rye Toast w/ Roast Beef & Coleslaw

1
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"Recipe source: The Complete Irish Pub cookbook Can use any leftover corned beef or roast beef or deli beef"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (365 g)
  • Calories 579.7
  • Total Fat - 33.5 g
  • Saturated Fat - 13.9 g
  • Cholesterol - 47.7 mg
  • Sodium - 1252.6 mg
  • Total Carbohydrate - 49.8 g
  • Dietary Fiber - 9.1 g
  • Sugars - 10.5 g
  • Protein - 21.9 g
  • Calcium - 283.7 mg
  • Iron - 5.2 mg
  • Vitamin C - 40.4 mg
  • Thiamin - 2.2 mg

Step 1

Preheat broiler to medium high.

Step 2

In a small cup stir together the horseradish (or ginger) and butter.

Step 3

Spread one slice of bread with some of the butter and top with cabbage (trimming off any over hanging cabbage and put them back in the sandwich) and then top with the carrot and scallion (make sure they do not hang over the edge) and season with salt and pepper.

Step 4

Spread a bit of the butter on one side of the beef and say it butter-side down on top of the carrot. Spread the remaining butter on the second slice of bread and place it on top of the sandwich, butter-side down.

Step 5

Toast sandwich under the preheated broiler (but I also think this will work on a panini grill), flipping sandwich over so both sides are toasted until crisp and golden and as toasted as you like it. Serve with pickles if desired.

Tips & Variations


No special items needed.

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