7 oz. corned beef
2 slices Swiss cheese
2 tbsp. cole slaw
4 tbsp. Russian dressing (or Thousand Island)
2 slices rye bread
This is "redux" because I substitute the traditional sauerkraut with cole slaw. In toaster oven, heat corned beef and melt Swiss on it. Place on rye bread, slathered on both sides with Russian dressing. Top with cole slaw. Toasting the bread is optional. Also works with pastrami.