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Ingredients
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Sandwich
Slaw
Optional garnish / finishing
Method
Slaw
Make the slaw
In a medium bowl combine shredded green cabbage, shredded red cabbage and grated carrot. Add mayonnaise, apple cider vinegar, sugar, salt and black pepper. Toss thoroughly until evenly coated. Taste and adjust seasoning — add more vinegar if you prefer tangier slaw or more mayo for creaminess. Refrigerate at least 15 minutes while you prepare the sandwich so flavors meld.
Sandwich Assembly & Cooking
Prepare bread
Spread about 1 teaspoon Dijon mustard evenly on the inside of four bread slices. On the remaining four slices spread softened butter evenly on the outside (butter side will contact the griddle).
Build sandwiches
On the mustard-spread slices place about 4 ounces (approximately 1/4 lb) of thinly sliced corned beef per sandwich, layering evenly. Top the corned beef with 2 ounces sliced Gruyère per sandwich (arrange to cover the meat). If using pickles, add a few slices on top of the cheese, then close each sandwich with a buttered slice (butter side out).
Cook sandwiches
Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches butter-side down on the hot surface. Press gently with a spatula or another heavy pan to compact the sandwich. Cook 3–5 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip and cook the second side another 3–5 minutes, pressing occasionally, until bread is golden and cheese is fully melted and corned beef is heated through. If the bread browns too quickly before the cheese melts, reduce heat to low and cover the skillet for 1–2 minutes to trap heat and melt the cheese.
Finish and rest
Remove sandwiches from the skillet to a cutting board and let rest 1 minute. Open one sandwich to check cheese is melted and meat hot. Slice each sandwich in half on the diagonal for serving.
Serve
Spoon a generous portion (about 3/4 cup total divided between 4 sandwiches) of the chilled slaw onto the inside of each sandwich or serve the slaw on the side. Optionally add extra Dijon mustard to taste. Serve immediately while hot and melty.