Corned Beef and Cabbage Sandwiches
My Corned Beef and Cabbage Sandwiches are perfect for St. Patrick's Day lunches and celebrations! They're a fresh and crunchy take on the traditional New England boiled dinner, using deli corned beef and a tangy slaw.
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 2 tablespoons white vinegar, 1 tablespoon olive oil, 1 teaspoon pub-style mustard, 1 teaspoon salt, and ¼ teaspoon pepper.
- Put the ¼ of a head green cabbage on the cutting board flat side down, and use a sharp knife to slice it into thin shreds.
- Add the shredded cabbage and ¼ cup 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 2 teaspoon grated horseradish with the ¼ cup mayonnaise. Cover and refrigerate it until you're ready to assemble the sandwiches.
Make the sandwiches:
- In a medium skillet, melt the 2 tablespoons butter over medium high heat. Slice the 4 potato sandwich 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 12 ounces deli corned beef, sliced thinly or shaved 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
