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Corned Beef Sandwiches with Pickled Cabbage
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons vegetable oil
- 1 8-ounce package shredded green cabbage (about 3 cups)
- 1 cup thinly sliced onion
- 2 teaspoons coriander seeds, coarsely crushed in resealable plastic bag with mallet
- 1 teaspoon celery seeds
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 8 slices rye bread
- 4 ounces sliced sharp white cheddar cheese
- 12 ounces thinly sliced corned beef
Directions:View on Epicurious
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