Cold Corned Beef and Cabbage Sandwiches
Get the flavors of a favorite American-Irish dinner in a sandwich. Cold Corned Beef and Cabbage Sandwiches are made with tangy cole slaw and soft potato rolls.
Servings: 4 servings
Calories: 432kcal
Ingredients
For the slaw:
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- 1 teaspoon pub-style mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ of a head green cabbage
- ¼ cup shredded carrot (about half of one large carrot)
Other:
- 2 teaspoon grated horseradish (fresh or the bottled, refrigerated prepared horseradish from the store)
- ¼ cup mayonnaise
- 2 tablespoons butter
- 4 potato sandwich rolls
- 12 ounces deli corned beef, sliced thinly or shaved (you can also use thin slices of leftover corned beef)
Instructions
Prepare the cabbage slaw and the mayo:
- In a medium bowl whisk together the vinegar, oil, mustard, salt, and pepper.
- Put the cabbage on the cutting board flat side down, and use a sharp knife to slice it into thin shreds.
- Add the shredded cabbage and shredded carrot to the vinaigrette, and toss everything together. Cover and refrigerate the slaw for 45 minutes to an hour to let the flavors meld. (Once it's chilled, if the slaw has a lot of liquid at the bottom, drain this off so that the slaw won't be too wet for the sandwiches.)
- In a small bowl, mix together the grated horseradish with the mayonnaise. Cover and refrigerate it until you're ready to assemble the sandwiches.
Make the sandwiches:
- In a medium skillet, melt the butter over medium high heat. Slice the potato rolls in half and place a couple of them cut side down in the skillet. Grill the rolls just until they begin to brown. Repeat until all the rolls are grilled.
- (If you have a toaster oven or a wide-slot toaster, you can also just toast the rolls instead of browning them on the stovetop. Spread butter on them after toasting or just omit it.)
- Spread the horseradish mayonnaise onto the rolls. Divide the corned beef into 4 equal portions and pile the meat on the bottoms of the rolls.
- Top each with a scoop of the drained cabbage slaw, and then with the roll tops.
- Skewer each sandwich with a toothpick or sandwich pick, and serve immediately.
Notes
- If the cabbage slaw has a lot of liquid after it rests, you can drain this off before adding slaw to the sandwiches. Make sure the slaw isn't too wet before you add it.
- Depending on the size of the cabbage you have, you may have leftover slaw. Wrap it and keep it in the fridge for up to three days.
Nutrition
Serving: 1sandwich | Calories: 432kcal | Carbohydrates: 28g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 1477mg | Potassium: 85mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1545IU | Vitamin C: 13.3mg | Calcium: 197mg | Iron: 3.6mg
