Corned Beef and Cabbage Slaw Sliders (03.15.13)

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by Jennifer Burns, Dan’s Market

  • 1 teaspoon olive oil
  • 1 pound thinly sliced deli corned beef
  • 1/2 cup light mayonnaise
  • 1 tablespoon coarse-grain mustard
  • 1/4 red onion, finely chopped
  • 1 tablespoon cider vinegar
  • 2 cups finely grated cabbage (about 1/4 head) finely shredded
  • 12 small rolls, split
  • Salt and Pepper, to taste

Heat oven to 300 degrees F.

In a frying pan, bring the oil up to medium heat. Add the corned beef. Sauté for 4-5 minutes until heated through.

Mix ¼ cup of the mayonnaise, mustard, and red onion in a small bowl. Add the vinegar, salt and pepper. Mix well with the cabbage in a medium bowl; set aside.

Place the rolls on a baking sheet. Bake for 3-5 minutes until heated through. Spread split rolls with remaining mayonnaise mixture. Place a portion of corned beef on each roll bottom, top with slaw, and cap with roll top.

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