Corned Beef and Coleslaw on Pumpernickel

Ingredients:

For the Coleslaw:

• 2 cups shredded cabbage (green or red, or a mix)
• 1 carrot, grated
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

For the Sandwich:

• Thinly sliced corned beef
• Pumpernickel bread slices
• Dijon mustard (optional)

Instructions:

1. In a mixing bowl, combine the shredded cabbage and grated carrot.
2. In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper to create the coleslaw dressing.
3. Pour the dressing over the cabbage and carrot mixture and toss until the vegetables are evenly coated. Adjust seasoning to taste.
4. Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. To assemble the sandwiches, take a slice of pumpernickel bread and spread a layer of Dijon mustard, if desired.
6. Layer the thinly sliced corned beef generously on top of the bread.
7. Spoon a generous amount of the chilled coleslaw over the corned beef layer.
8. Top with another slice of pumpernickel bread to complete the sandwich.
9. Optionally, you can secure the sandwich with toothpicks or wrap it in parchment paper for easier handling.
10. Repeat the process to make additional sandwiches.
11. Slice the sandwiches diagonally and serve immediately.

This Corned Beef and Coleslaw on Pumpernickel sandwich offers a delightful combination of savory corned beef with the tangy crunch of coleslaw, all nestled between slices of flavorful pumpernickel bread. It’s a great way to enjoy a classic deli-style sandwich with a twist! Adjust the ingredients according to your taste preferences and enjoy this flavorful creation for lunch or a light dinner.