Coleslaw from the deli simplifies this sandwich preparation.
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1/4 cup sour cream
3 tablespoons sweet honey mustard
4 light rye, plain or egg bagels, split
1/4 pound thinly sliced deli corned beef
1/2 pint deli coleslaw, well drained
4 (3/4-ounce) slices Land O Lakes® Swiss Cheese
4 thin green bell pepper rings
Combine sour cream and mustard in bowl.
Spread mustard mixture onto cut-sides of bagels. Layer bottom half of each bagel with lettuce leaf, 1/4 corned beef, 2 to 3 tablespoons coleslaw, 1 slice cheese and 1 green pepper ring. Top each with remaining bagel half.
To prepare for lunches, wrap sandwiches individually in plastic food wrap; refrigerate until lunchtime.
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