Ingredients:
Makes four servings Total time: 20 minutes 8 slices pumpernickel bread 2 tablespoons spicy mustard 1 pound thinly sliced cooked roast beef or corned beef Coleslaw 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon brown sugar 1 tablespoon apple cider vinegar 1/2 teaspoon celery salt 2 cups finely shredded green cabbage (about 1/4 head) 2 cups finely shredded purple cabbage 1 large carrot, grated Salt and pepper to taste

Instructions:
In medium mixing bowl, whisk together mayonnaise, mustard, brown sugar, vinegar and celery salt. Add cabbage and carrots. Toss to coat. Salt and pepper to taste. Cover and chill until ready to use. Spread spicy mustard on one side of 4 slices of bread. Top with roast beef and coleslaw. Place remaining 4 slices of bread over coleslaw. Press together with your hands and serve. All materials courtesy of Family Features. To get more tips and recipes from the Deen brothers and to add your favorite recipe to the Endless Sandwich recipe database, visit www.gowiththe grain.org or search “GoWithTheGrain” on Facebook and Twitter.