Tribble's banquet

Yield: 1 servings

Measure Ingredient
1 \N Chicken Breast or other part per sandwich
1 ounce Sliced Swiss cheese per sand
1 ounce Sliced Corn Beef per sand.
2 \N Slices rye bread per sand.
\N \N Seasoned salt to taste
3 cups Cabbage, shredded
¾ cup Carrots, shredded
¼ cup Green onions, sliced
⅓ cup Mayonnaise
1 tablespoon Lemon juice
\N \N Seasoned salt to taste



Cook and chill the chicken ahead of time. Next make the coleslaw. Mix the vegetables together in a large bowl, then add the mayo and lemon juice. Mix well. Add seasoned salt. To make the sandwiches: Put a slice of Swiss cheese and a slice of corned bef on a slice of bread.

Take the meat from the bones of 1 chicken piece and spread it over the corned beef. Sprinkle with seasoned salt, cover wtih 2 to 3 large spoonfuls of coleslaw and top with a second slice of bread. Cut the sandwich in half and serve with a pickle.

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