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.