Post by chief_cook2 on Sept 29, 2004 5:48:42 GMT -6
2 tablespoons white-wine vinegar
1 1/2 tablespoons Dijon-style mustard plus additional for spreading on
the
bread
1 1/2 tablespoons drained bottled horseradish
1/4 cup olive oil
3 cups thinly sliced cabbage
1 cup thinly sliced red onion
1 cup coarsely grated carrots
a 16-inch-long loaf of Italian or French bread, halved horizontally
with a
serrated knife
1/2 pound thinly sliced corned beef
In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the
mustard, the horseradish, and salt and pepper to taste, add the oil in
a
stream, whisking, and whisk the dressing until it is emulsified. Add
the
cabbage, the onion, and the carrots, toss the coleslaw well, and chill
it,
covered, overnight.
Spread the bread with the additional mustard, arrange the coleslaw and
the
corned beef on the bottom half of the bread, and fit the top half on
the
filled bottom, pressing the loaf together firmly. Quarter the sandwich
with
a serrated knife and wrap it tightly in plastic wrap. (The sandwich may
be
made 6 hours in advance and kept wrapped and chilled).
Serves 4.