Saint Paddy's Irish Sandwich
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Description
This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for (not just on Saint Paddy's).
Ingredients
- 1 (3 pound) corned beef brisket with spice packet
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon spicy brown mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ medium head cabbage, cored and sliced thin
- spicy brown mustard
- 12 slices sourdough bread, lightly toasted
Directions
- 1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
- 2. Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
- 3. Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.
Nutrition Facts
serving: 6 sandwiches
calories: 461.4 kcal
carbohydrates: 34 g
protein: 25.4 g
saturated fat: 7.3 g
cholesterol: 97.3 mg
sodium: 1756.9 mg
fiber: 3.1 g
sugar: 4.1 g
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