The Cornwallis Recipe

In a large bowl combine shredded cabbage and grated carrot.

Add mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and black pepper.

Toss thoroughly until vegetables are evenly coated. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to let flavors meld (can be made up to 4 hours ahead).

In a small bowl whisk together mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, hot sauce, lemon juice, salt and black pepper until smooth and homogenous.

Taste and adjust heat or acidity (add more horseradish or hot sauce for kick, more lemon for brightness). Refrigerate until ready to assemble. Makes enough for about 4 sandwiches.

Prepare bread

Butter one side of each slice of seeded rye bread evenly with softened unsalted butter. The buttered side will be the exterior for grilling.

Arrange 4 unbuttered sides up on a work surface. On each, layer 3 to 4 ounces (about 3 to 4 slices) of thinly sliced corned beef, dividing meat evenly between the 4 sandwiches.

Top the corned beef on each sandwich with 2 slices of Swiss cheese. Spoon about 2 to 3 tablespoons of prepared coleslaw over the cheese (drain any excess liquid from the slaw if very wet) and spread about 1 to 1.5 tablespoons of Russian dressing over the slaw.

Close each sandwich with the remaining bread slices, buttered side facing out. Press gently to compact.

Heat a large skillet or griddle over medium heat until hot. Place sandwiches in skillet (work in batches if necessary). Cook 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese has melted. If bread is browning too quickly before cheese melts, lower heat to medium-low and cover skillet briefly (1–2 minutes) to promote even melting.

Remove sandwiches from skillet and let rest 1 minute, then cut each sandwich in half on the diagonal and serve immediately.