Pre-heat oven to 350 degrees F.

Whisk up the 1/4 cup Greek yogurt, 1/2 teaspoon Dijon mustard, 1 Tablespoon honey, 2 Tablespoons olive oil, juice of 1 lemon, 1/2 teaspoon salt and 1/4 teaspoon pepper for the slaw dressing. If Jew don’t like being healthy, sub in sour cream for the Greek yogurt!

Then just add the slaw and mix up. Refrigerate for 30 minutes to meld flavors.

Now time to make the Russian dressing! Whisk together 1/4 cup Greek yogurt, 2 Tablespoons ketchup, 1 teaspoon horseradish, 1/2 teaspoon Dijon mustard, hot sauce, 1 teaspoon Worcestershire sauce, pickle spears and chopped parsley.

Now time to assemble. Cut four pretzel challah rolls in half and top the bottom halves with the corned beef and cheese. Then bake at 350 until the cheese melts- about 5 minutes.

Spread the top piece of rolls with the Russian dressing and top that with slaw.

Put the two halves together and eat up!