Hollowed out hard rolls are filled with a hot mixture of coleslaw and corned beef, then topped with cheese and broiled in this hearty open-faced sandwich.
Story Behind the Recipe
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2 1/2 cups coleslaw mix
6 ounces sliced deli corned beef or roast beef, cut into strips
1/4 teaspoon caraway seed, if desired
1/8 teaspoon coarse ground pepper
3 tablespoons chopped onion
1 tablespoon country-style Dijon mustard
2 tablespoons water
8 (3-inch) hard rolls
8 (3/4-ounce) slices Land O Lakes® Muenster Cheese
Heat oven to 350°F.
Combine all ingredients except rolls and cheese in 10-inch skillet. Cook over medium-high heat, stirring occasionally, 2-4 minutes or until water just comes to a boil. Reduce heat to medium-low. Cover; cook, stirring occasionally, 8-10 minutes or until coleslaw is tender. Drain.
Cut thin slice off top of each roll. Remove center of each roll leaving 1/2-inch shell. Line bottom of each roll with half slice of cheese folded in half; fill with about 1/4 cup coleslaw mixture. Place rolls onto baking sheet.
Bake 8-10 minutes. Remove from oven. Cut remaining 4 slices of cheese into 16 strips; place 2 strips on top of each roll. Return to oven; continue baking 2-3 minutes or until cheese is melted. Serve immediately.
Read the Story Behind the Recipe
Throwing a Halloween bash? You’ll need appetizers to get the party started. Mummy rolls, spider dips, ghostly sandwiches – it’s all here and sure to be the spookiest collection ever!