Ingredients Jump to Instructions ↓

  1. 2 pounds quality corned beef , very thinly sliced

  2. 12 slices Jewish-rye or marble-rye bread

  3. 1 recipe Emeril's Russian Dressing, recipe follows

  4. 12 ounces sauerkraut

  5. 12 slices good quality Swiss cheese

  6. 1 quart store-bought cole slaw, divided

  7. 4 tablespoons butter, softened, divided

  8. 6 kosher dill pickles, halved or quartered if large

  9. 1 cup mayonnaise

  10. 1/4 cup chili sauce

  11. 1 tablespoon minced yellow onion

  12. 1 tablespoon minced dill pickle

  13. 1 tablespoon minced celery

  14. 1 tablespoon minced parsley leaves

  15. 1 tablespoon heavy cream

  16. 1/2 teaspoon dry mustard

  17. 1/2 teaspoon hot pepper sauce

  18. 1/4 teaspoon Worcestershire sauce

  19. 1/4 teaspoon sugar Salt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Place the corned beef in a shallow baking dish and drizzle with a little water. Cover tightly with aluminum foil and bake until heated through, about 20 minutes. Lay the bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing . Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese and cole slaw. Place the remaining bread slices on top, dressing sides down, and set aside. Heat 2 heavy large skillets over medium heat. When hot, brush 1 side of each sandwich with some of the butter and place in the hot pans, buttered sides down, and cook until crispy and golden brown, about 4 minutes. Spread the unbuttered, top sides of the sandwiches with the remaining butter and turn the sandwiches to cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer. Transfer the sandwiches to a cutting board and cut in half on the diagonal, then serve immediately, with remaining cole slaw and a kosher dill pickle, for garnish . In a bowl, combine all ingredients except salt and whisk until well-blended. Add salt to taste, cover and refrigerate until ready to serve. Yield: about 1 1/2 cups


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