What You Need:
- 2 1/2 T butter, room temperature and divided
- 1 onion, sliced
- 2 C coleslaw mix
- 1/4 C mayonnaise
- 4 slices of rye bread
- 1 1/2 t brown mustard
- 1/8 t thyme
- 8 slices of corn beef
- 8 slices of sharp cheddar cheese
How to Make It:
- Place 1 T of the butter in a large skillet and place the skillet over medium heat.
- Add the onion to the melted butter and sauté 5 minutes or until just beginning to brown.
- Add the coleslaw mix to the skillet and cook 3 minutes or until the color turns a very bright green.
- Remove the skillet from the stove.
- Stir in the mayonnaise making sure the slaw is covered well.
- Allow the broiler to heat up.
- Place the slices of rye bread on a broiler pan in a single layer.
- Broil 2 minutes or until toasted being careful not to burn the bread edges.
- Flip and broil another 2 minutes or until toasted.
- Remove the bread and set aside.
- Place the remaining butter into a small bowl.
- Add the mustard and thyme and stir until well combined.
- Spread one side of each slice of bread with the mustard mixture.
- Add the coleslaw mixture to each slice over the mustard.
- Lay 2 pieces of corn beef onto each melt.
- Top with 2 slices of cheese per piece of bread.
- Broil 3 minutes or until the sandwich is hot and the cheese is melted.
Serves: 4
Corn beef is cured in brine that has been seasoned with herbs and salt. There is no corn in corn beef the salt is what gives it the name. It originates in old England where corn was another word for granule which in this instance is the salt. Swiss cheese can also be used on this melt for more of Rueben taste.