- 1/3 cup Russian salad dressing
- 8 slices Jewish rye bread
- 1 pound thin-sliced corned beef
- 1/2 pound prepared coleslaw
Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices. Halve sandwiches diagonally before serving.