INGREDIENTS

• 6 oz AngusPride® Corned Beef, diced julienne
• 4 flatbread, approximately 8"
• 4 oz gruyere cheese, grated
• 2 oz diced pickles
• 4 tbsps mustard mayonnaise
• 2 oz vinegar red cabbage slaw

• ½ lb red cabbage, thinly sliced
• 2 tbsps red wine vinegar
• ½ tsp salt
• 1 tsp sugar
• 1 tbsp parsley, minced

• 1 cup mayonnaise
• 1/4 cup brown mustard
• 1 tsp sugar

INSTRUCTIONS

1. Spread equal portions of the mustard mayonnaise over each flatbread.
2. Divide the corned beef equally over each flatbread and sprinkle with cheese.
3. Put the flatbreads on a baking sheet and place under broiler until cheese is melted and the corned beef is heated through.
4. Remove from oven, top with pickles and Vinegar Red Cabbage Slaw, and serve immediately.