• Ingredients: 18
  • Serves: 4

Corned beef and coleslaw sandwich with white-wine vinegar, dijon-style mustard plus additional for spreading on the bread, drained bottled horseradish, olive oil, thinly sliced cabbage, thinly sliced red onion, coarsely grated carrots, a 16-inch-long loaf of italian or french bread, halved horizontally with a serrated knife, thinly sliced corned beef.

Ingredients

  • 2 tbsps. white-wine vinegar
  • 1 1/2 tbsps. Dijon-style mustard plus additional for spreading on the bread
  • 1 1/2 tbsps. drained bottled horseradish
  • 1/4 cup olive oil
  • 3 cups thinly sliced cabbage
  • 1 cup thinly sliced red onion
  • 1 cup coarsely grated carrots
  • a 16-inch-long loaf of Italian or French bread, halved horizontally with a serrated knife
  • 1/2 lb. thinly sliced corned beef

Salad

  • 1 1/4 lb. snow peas, stringed, thinly sliced lengthwise

Dressing

For topping

For seafood and pasta

  • Equipment: a pressure cooker

For the mop sauce (optional)

For assembly

Directions

  1. Step 1 In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the mustard, the horseradish, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

    For this step you will need

  2. Step 2 Add the cabbage, the onion, and the carrots, toss the coleslaw well, and chill it, covered, overnight.

    For this step you will need

  3. Step 3 Spread the bread with the additional mustard, arrange the coleslaw and the corned beef on the bottom half of the bread, and fit the top half on the filled bottom, pressing the loaf together firmly.

    For this step you will need

  4. Step 4 Quarter the sandwich with a serrated knife and wrap it tightly in plastic wrap. (The sandwich may be made 6 hours in advance and kept wrapped and chilled).

    For this step you will need