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  • 2 tablespoons Food Club apple cider vinegar
  • 1 tablespoon grapeseed oil
  • 2 teaspoons Food Club granulated sugar
  • 1 teaspoon dry mustard
  • 1/4 teaspoon Food Club salt
  • 1/4 teaspoon Food Club pure ground black pepper
  • 2 cups classic coleslaw mix
  • 1/4 cup thinly sliced red onion
  • 8 slices pumpernickel bread
  • 1/3 cup Russian dressing
  • 2 cups thinly sliced leftover cooked corned beef
  • 1/4 cup Kerrygold™ unsalted butter
  • 8 slices Havarti cheese


  1. In medium bowl, whisk vinegar, oil, sugar, mustard, salt and pepper. Add coleslaw mix and onion; toss to combine.
  2. Place bread slices on work surface; evenly spread dressing over 1 side of each bread slice.
  3. In large skillet, heat beef and 1/4 cup water over medium-high heat; cook, covered, 3 minutes or until heated through.
  4. In batches, in separate large skillet, melt 1 tablespoon butter over medium heat; add 2 slices bread, dressing side up. Place 1 slice of cheese on each bread slice; cook 2 minutes or until cheese melts and bread is golden brown. Transfer bread slices, cheese side up, to cutting board; top 1 slice with 1/2 cup beef and 2/3 cup coleslaw mixture. Place remaining slice, cheese side down, on top; cut sandwich in half.

Facts. Finds. Flavors.

For additional flavor, try adding caraway seed, celery seed and/or chopped fresh parsley to the slaw mixture.

  • 665 Calories
  • 49g Fat (20g Saturated)
  • 126mg Cholesterol
  • 1444mg Sodium
  • 33g Carbohydrates
  • 1g Fiber
  • 24g Protein