Saint Paddy's Irish Sandwich

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).

INGRIDIENT

1 (3 pound) corned beef brisket with spice packet

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon spicy brown mustard

½ teaspoon salt

½ teaspoon ground black pepper

½ medium head cabbage, cored and sliced thin

spicy brown mustard

12 slices sourdough bread, lightly toasted

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 461 calories; protein 25.4g; carbohydrates 34g; fat 24.8g; cholesterol 97.3mg; sodium 1756.9mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb