Corned Beef Reuben with Savoy Cabbage Slaw

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Slaw:

1 cup very thinly sliced savoy cabbage (you can substitute green cabbage)

1 tablespoon rice vinegar or white wine vinegar 

1/2 teaspoon sugar 

1/4 teaspoon celery seeds

Kosher salt and freshly ground black pepper

Sandwiches:

1/4 cup mayonnaise

2 teaspoons ketchup 

2 teaspoons drained sweet pickle relish

1/4 teaspoon paprika 

8 slices rye or marbled rye sandwich bread 

8 thick slices Swiss cheese 

1 pound leftover corned beef, coarsely chopped 

3 tablespoons unsalted butter, at room temperature