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.
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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
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