Serves: 6
Total Calories: 891

FOR THE DRESSING:
1/4 cup ketchup
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon celery seeds
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper

FOR THE COLESLAW:
3 cups shredded cabbage, about 1 lb.
1/3 cup finely chopped yellow onion
1/4 cup mayonnaise
2 teaspoons white wine vinegar
1 tablespoon granulated sugar
1/8 teaspoon kosher salt

1 1/2 pounds lean corned beef, thinly sliced
1/2 cup unsalted butter
12 slices deli-style dark rye bread
6 slices Swiss cheese

TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.

TO MAKE THE SLAW: In a large bowl mix together the cabbage and onion. In a small bowl whisk together the mayonnaise, vinegar, sugar, and salt. Pour the mixture over the vegetables, mix thoroughly, and set aside until the sandwiches are ready.

Grill the corned beef over Direct Medium heat just long enough to warm, about 30 seconds. Transfer to a platter and cover to keep warm while you prepare the rest of the sandwiches.

Butter one side of each slice of rye bread and spread the dressing on the other side. On six of the bread slices, place one slice of cheese on the side with the dressing.

Grill the bread slices, butter side down, over Direct Medium heat until lightly toasted and the cheese begins to melt, 30 to 60 seconds. Remove from the grill.

Pile the corned beef on the bread slices with the melted cheese, then spoon equal portions of the cole slaw on top. Cover each sandwich with the second slice of bread, toasted side up. Cut the sandwiches in half and serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 891
Calories from Fat: 537

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