Thin-sliced roast beef and cheddar with seasonal peppered slaw on Rye Style bread.


  • ½ Purple Cabbage, shredded
  • ½ Green Cabbage, shredded
  • 2 Carrots, shredded
  • ½ C. Mayonnaise (plus more for sandwich, if desired)
  • 3 Tbsp. Pickle Brine
  • 1 Tbsp. Dijon mustard (plus more for sandwich, if desired)
  • 1 Tbsp. Apple Cider Vinegar
  • Salt, to taste
  • ½ tsp. Coarse Black Pepper
  • 1/8 tsp. Celery Salt
  • Pinch of Cayenne (optional)
  • 2 Slices Canyon Bakehouse Rye Style Bread, toasted
  • 4 oz. Thin Sliced Roast Beef
  • 2 oz. Sliced Cheddar Cheese


  1. Place the shredded veggies in a bowl.
  2. Separately, whisk together the mayonnaise, pickle brine, Dijon mustard, apple cider vinegar and seasonings.
  3. Dress and toss the veggies. Cover and chill for 20 minutes.
  4. Spread the toasted bread with additional mayonnaise and mustard, as desired.
  5. Assemble the sandwich with roast beef, sliced cheddar and a heaping spoonful of peppered slaw.
  6. Reserve the remaining slaw for future use. Cover and keep refrigerated for up to a week.


Difficulty: Easy
Prep: 10 min, plus chill time
Cook: 0 min
Servings: 1