| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
August 1993 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
White-wine vinegar |
| 1 1/2 |
tb |
Dijon-style mustard plus additional for |
|
|
; spreading on the bread |
| 1 1/2 |
tb |
Drained bottled horseradish |
| 1/4 |
c |
Olive oil |
| 3 |
c |
Thinly sliced cabbage |
| 1 |
c |
Thinly sliced red onion |
| 1 |
c |
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 |
INSTRUCTIONS
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.
Add the cabbage, the onion, and the carrots, toss the coleslaw well,
and chill it, covered, overnight.
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. 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).
Serves 4.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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