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Hot Corned Beef And Slaw Sandwiches

Pillsbury Recipe by

Hot Corned Beef And Slaw Sandwiches

Special Touch For that classic Reuben flavor, use 1 1/2 cups well-drained sauerkraut in place of the coleslaw. Sliced cooked turkey breast in place of the corned beef also makes a tasty sandwich.

(0 comments)
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 0

Ingredients

1
(10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1
egg white, beaten
1/2
teaspoon caraway seed
1 1/2
cups purchased coleslaw blend (from 16-oz. pkg.)
1/4
cup purchased Thousand Island salad dressing
10
oz. cooked corned beef, thinly sliced
5 (3/4-oz.)
slices Swiss cheese

Directions

  • 1 Heat oven to 375°F. Separate dough into 5 biscuits; place on ungreased cookie sheet. Brush tops with egg white. Sprinkle with caraway seed. Bake at 375°F. for 11 to 13 minutes or until golden brown.
  • 2 Meanwhile, in small bowl, combine coleslaw blend and salad dressing; mix well.
  • 3 Remove biscuits from oven. Split warm biscuits; place bottom halves on same cookie sheet. Set top halves aside. Top each bottom half with coleslaw mixture, beef and cheese.
  • 4 Return to oven; bake an additional 3 to 5 minutes or until cheese is melted and sandwiches are hot. Cover with top halves of biscuits.

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