Corned Beef and Cabbage Sandwich Recipe

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Here's a hearty sandwich featuring the tasty combination of corned beef and cabbage. Served with a complementary horseradish and mustard sauce, this is sure to be one of your favorite St. Patrick's Day sandwich recipes.

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Servings:

Ingredients

1 1/2 cups cabbage - finely shredded
3 tablespoons mayonnaise
1 tablespoon horseradish or hot German mustard
1 teaspoon caraway seeds
3 tablespoons butter - softened
3 tablespoons Dijon mustard or yellow mustard
6 slices marbled rye bread
6 slices canned corn beef or leftover corned beef
3 slices Swiss cheese
butter for grilling sandwiches

Container:grill pan or griddle, small bowl, medium bowl

Directions

PREP

15 mins

COOK

10 mins

READY IN

25 mins

Blanch cabbage in lightly salted boiling water, just until crisp tender, about 1-2 minutes.
Drain well; spread out on paper towel to eliminate extra moisture. Set aside.
Mix mayonnaise, horseradish, and caraway seeds.
Blend this mixture with the shredded cabbage.
Butter 3 slices of bread and place the buttered side on a griddle on medium heat.
Spread mustard on the unbuttered side of the bread slices; then top each of the three slices with about 1/4 cup cabbage mixture, then 2 slices corned beef, then 1 slice Swiss cheese.
Top each sandwich with the second slice of bread; butter the top of the second bread slice.
Cook the sandwiches on the griddle or in a panini press until browned (3-4 minutes).
Flip and grill the other side until browned and the cheese is melted.
Serve with hearty cabbage soup.

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