Saint Paddys Irish Sandwich Recipes

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SAINT PADDY'S IRISH SANDWICH



Saint Paddy's Irish Sandwich image

This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for (not just on Saint Paddy's).

Provided by bignosekate

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 2h50m

Yield 6

Number Of Ingredients 9

1 (3 pound) corned beef brisket with spice packet
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon spicy brown mustard
½ teaspoon salt
½ teaspoon ground black pepper
½ medium head cabbage, cored and sliced thin
spicy brown mustard
12 slices sourdough bread, lightly toasted

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.

Nutrition Facts : Calories 461.4 calories, Carbohydrate 34 g, Cholesterol 97.3 mg, Fat 24.8 g, Fiber 3.1 g, Protein 25.4 g, SaturatedFat 7.3 g, Sodium 1756.9 mg, Sugar 4.1 g

IRISH GRILLED CHEESE



Irish Grilled Cheese image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 0

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.

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