5 Tbsp. Big Y 

light mayonnaise

1 Tbsp. Big Y ketchup

1 Tbsp. prepared horseradish

1⁄4 tsp. Worcestershire sauce

– Big Y salt and fresh ground black pepper to taste

2 Tbsp. Big Y butter, softened

8 slices Pittsfield Rye bread

4 slices Swiss cheese

3⁄4 lb. corned beef brisket, thinly sliced, from the Big Y Deli

1⁄2 lb. Just Like Mom’s creamy cole slaw

In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, salt and pepper until well combined; chill in the refrigerator until ready to use.

Butter one side of each of the 8 slices of bread. In a large skillet over medium heat, add 4 of the bread slices, 

buttered-side down, and cook for 2 minutes or until lightly toasted. Place on a plate, toasted side down, and top with Swiss cheese slices. Toast remaining 4 slices of bread.

Add a layer of corned beef on the Swiss cheese and top with some cole slaw. Spread some mayonnaise mixture on the remaining 

4 toasted slices of bread and place on top of cole slaw.