The Best Hot Roast Beef Sandwich

• 13 cups White Sugar
• 1/2 teaspoons Salt
• 18 teaspoons Pepper
• 1/4 cups Milk
• 1/2 cups Mayonnaise
• 1/4 cups Buttermilk
• 1- 1/2 Tablespoon Distilled White Vinegar
• 2- 1/2 Tablespoons Lemon Juice
• 4 cups Green Cabbage, Finely Chopped
• 4 cups Red Cabbage, Finely Chopped
• 1/4 cups Grated Carrots
• 1/4 cups Chopped Green Bell Pepper
• 1- 1/2 pound Deli Roast Beef (thinly Sliced, Rare)
• 6 Sandwich Rolls
• Salt And Pepper
• Thousand Island Dressing, Homemade Or Store-bought, To Serve

1. For the coleslaw: In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth.
2. Add cabbage, carrots and bell pepper.
3. Mix until blended with the dressing.
4. Refrigerate the slaw for at least 2 hours before serving.
5. Save any extra for the next few days.
6. For the sandwiches: Heat a skillet over medium heat.
7. Add the roast beef slices to warm through.
8. Spread as much dressing on the bottoms of each bun.
9. Layer on a few slices of the roast beef, then top with coleslaw and the top of the bun.
10. Serve

white sugar, salt, pepper, milk, mayonnaise, buttermilk, white vinegar, lemon juice, green cabbage, red cabbage, carrots, green bell pepper, deli, sandwich rolls, salt

Taken from tastykitchen.com/recipes/main-courses/the-best-hot-roast-beef-sandwich/ (may not work)