recipes

Corned Beef Sandwiches with Irish Cheddar and Pickles

March 17

Crispy rye bread, tender corned beef, melty Irish cheddar, sharp mustard and a cabbage slaw come together to make the ultimate sandwich for St. Patrick’s day.

15 mins
Serves 4

Method

For the slaw, combine all the ingredients in a large mixing bowl and season to taste and set aside.
Butter both sides of the rye bread, and spread generous amounts of mustard on one side of each slice.
Add the slaw to 4 of the slices of bread, divide the corned beef slices between them and top with the cheese. Sandwich together with the remaining bread slices.
Heat a large non-stick frying pan over medium-high heat and fry each sandwich with butter until golden brown on both sides and the cheese is melted.
Slice each sandwich in half and enjoy!

For the sandwiches:

8 slices best quality rye bread

½ stick butter, softened

4tbsp strong Irish Mustard

1½ pounds cooked corned beef, thinly sliced

1 cup Irish mature Cheddar, grated

For the slaw:

1/4 head of pointy cabbage, finely sliced

1 large carrot, julienne peeled

1 tsp grated horseradish

2 tbsp mayonnaise

Ground black pepper

For the sandwiches:

8 slices best quality rye bread

50g butter, softened

4tbsp strong Irish Mustard

500g cooked corned beef, thinly sliced

200g Irish mature Cheddar, grated