ROAST BEEF ON RYE WITH PEPPERED SLAW
Featured Product
Private: Deli Style Rye Thin-sliced roast beef and cheddar with seasonal peppered slaw on Rye Style bread.
Ingredients
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½ Purple Cabbage, shredded
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½ Green Cabbage, shredded
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2 Carrots, shredded
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½ C. Mayonnaise (plus more for sandwich, if desired)
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3 Tbsp. Pickle Brine
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1 Tbsp. Dijon mustard (plus more for sandwich, if desired)
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1 Tbsp. Apple Cider Vinegar
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Salt, to taste
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½ tsp. Coarse Black Pepper
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1/8 tsp. Celery Salt
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Pinch of Cayenne (optional)
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2 Slices Canyon Bakehouse Rye Style Bread, toasted
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4 oz. Thin Sliced Roast Beef
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2 oz. Sliced Cheddar Cheese
Directions
- Place the shredded veggies in a bowl.
- Separately, whisk together the mayonnaise, pickle brine, Dijon mustard, apple cider vinegar and seasonings.
- Dress and toss the veggies. Cover and chill for 20 minutes.
- Spread the toasted bread with additional mayonnaise and mustard, as desired.
- Assemble the sandwich with roast beef, sliced cheddar and a heaping spoonful of peppered slaw.
- 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