Reuben Po' Boys

• Meat

  • 3/4 lb Corned beef

• Produce

  • 1 1/2 cups Cabbage

• Condiments

  • 4 tbsp Comeback sauce
  • 1 tsp Mustard, dry

• Baking & Spices

  • 1 tbsp Celery seed
  • 1 tbsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 3/8 cup Vegetable oil
  • 1/2 cup White vinegar

• Bread & Baked Goods

  • 2 French bread loaves

• Dairy

  • 4 slices Swiss cheese

Found on cookingbride.com

Description

Ingredients

• 1 ½ cups shredded cabbage (I used bagged angel hair coleslaw)
• ¼ cup plus 2 tablespoons vegetable oil
• ½ cup white vinegar
• 1 tablespoon salt
• ½ cup sugar
• 1 tablespoon celery seed
• 1 teaspoon dry mustard
• 2 French bread loaves, cut into approximately 6-inch long pieces
• 4 slices Swiss cheese
• ¾ pound to 1 pound leftover corned beef, or thinly sliced deli meat
• 4 tablespoons comeback sauce

Directions

• In a resealable container, combine the slaw ingredients. Cover and refrigerate for at least 8 hours, preferably overnight.
• Slice pre-cut French bread loaves in half. Layer one slice of Swiss cheese on the bottom of each bun. Divide corned beef equally between each sandwich. Toast sandwiches until corned beef is heated through and cheese is melted, if desired.
• Pile cole slaw over the top of each sandwich. Drizzle with comeback sauce.