Saturday, March 16, 2013

Corn Beef Sandwiches by Mary Piccirillo

1/3 cup of Mayonnaise
1 teaspoon of white vinegar
1/4 teaspoon of mustard
1/4 teaspoon of celery seed
1/2 teaspoon of pepper
1 1/2 cups of raw cabbage shredded thinly
4 rolls split
1 pound of corned beef sliced
In a medium size bowl, combine the mayo, vinegar, mustard, celery seed and pepper until well blended.  Stir in cabbage, spoon into the bottom of your favorite rolls, top with corn beef and top with other half of roll.  Makes 4 sandwiches!  Enjoy!

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