Corned Beef and Cabbage Sandwich:
I love a good sandwich! And yes, while I try to avoid eating too many of them, every now and then I break down for a hearty, flavor-packed one. I had leftover corned beef in my freezer from St. Paddy’s day so I cooked cabbage to go along with it and made this yummy sandwich. My whole family thoroughly enjoyed it!
I’m breathing a sigh of relief because this weekend I didn’t have much to do. I had good quality time at home cleaning out different closets and just hanging with the family. It’s spring cleaning and deep meditation time on what we need as a family to come to fruition!
Positive vibes to all!
Ali in the Valley
Photo by: Ali
Recipe for Corned Beef and Cabbage Sandwich
1 1/2 cups cabbage – finely shredded
3 tablespoons mayonnaise
1 tablespoon horseradish or hot German mustard
1 teaspoon caraway seeds (optional)
3 tablespoons butter – softened
3 tablespoons Dijon mustard or yellow mustard
6 slices wheat bread or rye bread
6 slices leftover corned beef or deli corned beef
3 slices Swiss cheese
Butter for grilling sandwiches
Sauté cabbage with olive oil or butter, just until crisp tender, about 3-5 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.