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Saint Paddy's Irish Sandwich Recipe

Recipe by: bignosekate

"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)."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook2 h 30 m
  • Ready In2 h 50 m
  • 1Place 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.
  • 2Whisk 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.
  • 3Spread 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 461 cals
  • 1 (3 pound) corned beef brisket with spice packet
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 medium head cabbage, cored and sliced thin
  • spicy brown mustard
  • 12 slices sourdough bread, lightly toasted
Nutrition

Amount per serving ( 5 total)

  • Calories:
    461
    23%
  • Fat:
    24.8
    38%
  • Carbs:
    34
    11%
  • Protein:
    25.4
    51%
  • Cholesterol:
    97
    32%

Based on a 2,000 calorie diet

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