Irish Breakfast Sandwich Recipes

SAINT PADDY'S IRISH SANDWICH

Steps:

• 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.
• 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.
• 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.

IRISH BREAKFAST SANDWICH

Steps:

• In a bowl wisk together mayonnaise, creamed horseradish, fine herbs, sea salt and white pepper.
• In a saucepan warm beef stock add corned-beef and hold warm.
• Toast Irish Soda Bread and spread 1-tablespoon mayonnaise on each slice. Layer lettuce leave, tomatoes, Irish Farmhouse Cheese, corned-beef and onions.
• Melt 1-tablespoon butter in a pan and hard-cook 1-egg at a time. Place egg on sandwich, lettuce, cut in half and place on a plate.
• Garnish plates with sliced baby dill pickles and kalamata olives.

IRISH GRILLED CHEESE

Steps:

• Mash 4 tablespoons softened butter with 2 tablespoons each chopped parsley, scallions and chives. Spread the mixture on 4 slices white bread; top each with sliced Irish cheddar cheese and bread-and-butter pickles. Cover with 4 more bread slices. Spread plain butter on the outside of the sandwiches and fry in a skillet until golden on both sides. Spread the remaining herb butter on the warm sandwiches. Slice into quarters, then press the cut sides in more chopped herbs.

SABICH (ISRAELI BREAKFAST SANDWICH)

Steps:

• Preheat the oven to 400 degrees F.
• Brush the eggplant slices with the olive oil and season with salt and pepper on both sides. Roast on a baking sheet until golden brown and soft, about 30 minutes.
• Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, remove from the heat, cover and let sit for 17 minutes. Drain immediately and cover with cold water and ice. Let sit for 5 minutes. Peel and thinly slice each egg.
• Slice 1 inch from the top of a pita and open the pocket. Spread 1/4 cup of the hummus on one side, add a few slices of eggplant, a few spoonfuls of the Israeli Salad, some cabbage, few dashes of the hot sauce, if using, and then the eggs. Wrap in foil or parchment. Repeat with the remaining ingredients.
• Toss the tomatoes, cucumber, parsley, lemon juice, olive oil, vinegar and some salt and pepper in a medium bowl.

ALL-DAY BREAKFAST SANDWICH

Steps:

• Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then add sausages and cook, turning, until browned, about 3 minutes. Transfer to a cutting board and halve lengthwise. Return sausages to skillet and cook, cut sides down, until cooked through, 1 to 2 minutes more. Transfer to a plate and keep warm, covered with foil. Add bacon to skillet and cook, turning over once, until browned, 2 to 3 minutes total, then transfer to plate with sausage and cover again.
• Add remaining tablespoon butter to skillet and heat until foam subsides. Crack eggs into skillet and season lightly with salt and pepper, then fry (sunny side up or over easy) until whites are cooked and yolks are just set, 4 to 5 minutes.
• Make sandwiches with sausages, bacon, eggs, and baguette.