Transformation Tuesday | No-Bread Rachel Corned Beef Sandwich
It's Transformation Tuesday! I am always thinking of way to transform my favorite foods into healthy low carb alternatives. This corned beef sandwich (known as a Rachel because it's served with coleslaw) is one of my favorite transformations. This sandwich always comes into my weekly menu rotation this time of year in celebration of St. Patrick's Day. It's a real simple transformation and tastes delicious. There's always a way to transform a favorite carb filled meal into lower carb meal. Such as this sandwich transformation. Replace potatoes with asparagus, replace the bread a with a few low carb croutons, serve up with a side of coleslaw (recipe below).
Another alternative would be to replace the rye bread with cloud bread. When making your cloud bread, sprinkle with caraway seeds before baking.
1 medium cabbage, shredded finely
3-4 medium carrots, shredded finely
1 to 2 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
6 oz cup pineapple juice (can omit and sub in artificial sweetener)
Salt and pepper
In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill.
No-Bread Corned Beef Sandwich
Thinly Sliced Corned Beef (from the deli)
Sliced Swiss Cheese
Low Carb Pumpernickel and/or Rye Bread. (This is my favorite)
To make croutons, cut bread into bite size pieces, toss is some melted butter. Bake in the oven or toaster oven about 5 minutes until toasted.
In a small pan, warm up the corned beef (you can add a little butter to your pan), top with Swiss cheese, cover and heat through until cheese melts. Top with croutons. Serve.