2 pounds corned beef
1 (10.75 ounce) can condensed tomato soup
1 cup chopped cabbage
4 slices American cheese
2 cups lettuce
2 small tomatoes, seeded and diced
1 small onion, chopped
2 teaspoons dried marjoram
Place corned beef and tomato soup in a large bowl.
In a large bowl, toss cabbage with tomato soup, then add tomato mixture, toss again. Stir cabbage mixture into corned beef mixture. Fold in lettuce and tomatoes. Coat with marination mixture; stir together.
Remove marinated beef from oven and drain; increase heat to 350 degrees F (175 degrees C) and keep warm until meat has no visible signs of browning.
Place corned beef sandwich in a large bowl. Dip roasting pan into a deep dish or pizza pan; place corned beef on top of roasting pan, slide foil to reduce solidity, place over marinade, and allow to marinate in refrigerator.