Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Corned Beef Special

Name: Corned Beef Special
Yield: 1 sandwich, 4 oz (120 g) filling
Cuisine: American
Ingredients: 2 Frilled sandwich picks; 3 fl oz (90 mL) Creamy Coleslaw, well drained; 1 (1 oz) (30 g) Jewish half-sour pickle spear, blotted dry; 1 fl oz (30 mL) Russian Dressing; 4 oz (120 g) Thin-sliced Jewish Corned Beef; 2 slices Jewish rye bread or marble rye; 2 slices Jewish rye bread or marble rye

Preparation info

1
sandwich, 4 oz 120 g ) filling

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

2 slices Jewish rye bread or marble rye
1 fl oz (30 mL)

Americas
Europe
United States
Main course
Sandwich
Lunch

Method

Procedure

Finishing

Prepare according to the Procedure for Assembling Simple Sandwiches, but apply the Russian dressing to the bottom bread slice only. Add the coleslaw as an internal garnish.
Secure with sandwich picks.
Cut in half.