4 slices oatmeal or multi-grain bread
2 tablespoons Cabot Salted Butter, melted
4 ounces Cabot Sharp Cheddar, thinly sliced
2-4 ounces thinly sliced deli corned beef
1 cup chopped or finely shredded coleslaw mix
2 tablespoons thousand island or honey mustard salad dressing
BRUSH one side of two bread slices with some of melted butter. Place buttered-side-down on nonstick griddle or skillet.
TOP each with one-fourth of cheese and half of corned beef.
STIR together coleslaw mix and salad dressing in a small bowl. Spoon about ¼ cup on top each sandwich. Top with remaining cheese and bread slices. Brush with remaining butter.
COOK over medium heat for 4 to 5 minutes or until browned; turn and cook until browned on second side. Serve with remaining coleslaw.
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