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1
Whisk together the vinegar and sugar, in a large bowl, until the sugar dissolves.
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2
Add the onion, mustard, celery seed, celery salt and salt and pepper, to taste.
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3
Slowly whisk in the oil until emulsified.
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4
Add the cabbage and carrot and toss to combine.
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5
Let sit at room temperature for 15 minutes before serving.
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6
Relish:
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7
Heat a grill to high.
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8
In a medium bowl toss the tomatoes in canola oil and season with salt and pepper, to taste.
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9
Grill until charred and softened.
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10
Remove them to a bowl, and add the garlic, onion, olive oil and thyme and season with salt and pepper, to taste.
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11
Let sit at room temperature for 30 minutes before serving.
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12
Sandwich:
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13
Heat a grill to high.
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14
Brush the potato slices with oil on both sides and season with salt and pepper, to taste.
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15
Grill on both sides until lightly golden brown and just cooked through.
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16
Brush the steak on both sides with oil and season with salt and pepper, to tastes.
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17
Grill until golden brown and charred on both sides and cooked to medium-rare doneness, about 6 minutes per side.
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18
Remove the steaks from grill to a cutting board and let rest 10 minutes before cutting into thin slices.
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19
Put the sliced meat on aluminum foil and top with slices of the cheese.
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20
Put back on the grill, close the cover and cook until the cheese just begins to melt, about 45 seconds.
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21
Mound meat on the bottom of the bread and top with potatoes, tomato relish and coleslaw.
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22
Cover with the top of the bread and serve.
