Saint Paddy's Irish Sandwich
Ingredients2 h 50 m servings 461 cals
- 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.
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 461 calories; 24.8 g fat; 34 g carbohydrates; 25.4 g protein; 97 mg cholesterol; 1757 mg sodium. Full nutrition
ReviewsRead all reviews 15
This is my recipe..we make this every St Patrick's day. As for the recipe, I shred the corned beef I do not slice it! So you have a layer of shredded cabbage salad, shredded corned beef, all s...
This recipe is wonderful. I was out of spicy mustard so I used half yellow mustard and half horseradish. Also, like other viewers I added swiss cheese and I also sliced some tomatoes for us adu...
This was a great sandwich. The only thing I would change is swap the cabbage with a cole slaw mix. The cabbage did not absorb the sauce, which was delicious. So I would marinate the cabbage ahea...
Served this to 8 people for book group and it was a huge success. Everyone loved them. I will definitely make again and not just for St. Patty's Day. I made the recipe exactly as stated and used...
We loved this. The only thing I changed is that I used Orowheat thins for the bread because this is what I had on hand and I I couldn't stand the thought of a "reuben" without cheese and so I sh...
This recipe caught my eye because the cabbage wasn't cooked. I may be Irish but never did like sauerkraut. I cheated a bit, I had some very lean top loin corned beef from the deli. I made my cab...
Recipe Group: So good! I subbed honey mustard in the vinagraitte, and for the sandwich I used yellow mustard mixed with a bit of horseradish and black pepper. I nuked my cabbage for 60 seconds b...