Corned Beef and Cabbage Sandwich

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 1/2 cups cabbage – finely shredded

  2. 3 tablespoons mayonnaise

  3. 1 tablespoon horseradish or hot German mustard

  4. 1 teaspoon caraway seeds (optional)

  5. 3 tablespoons butter – softened

  6. 3 tablespoons Dijon mustard or yellow mustard

  7. 6 slices wheat bread or rye bread

  8. 6 slices leftover corned beef or deli corned beef

  9. 3 slices Swiss cheese

  10. 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.

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Ali  in  the  Valley

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