There was a thread back in October/November of 2001 talking up a local Philadelphia favorite sandwich, the Corned Beef Special: Corned beef, swiss cheese, coleslaw, Russian Dressing, on rye. How is this prepared differently than a "Rachel Sandwich," which is a variation on the classic Reuben? The Betty Crocker Cookbook lists Rachel as a subheading under "Reuben," and says to substitute xx cups of coleslaw for the sauerkraut of a Reuben. A "Corned Beef Special," then, yes?
I am figuring there is some local twist that makes the "Corned Beef Special" something apart from the "Rachel."
Please enlighten me!