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 |
SANDWICH MAKINGS
COLE SLAW(ENOUGH FOR 4 SAND
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.