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Saint Paddy's Irish Sandwich
Saint Paddy's Irish Sandwich
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Delicious corned beef sandwich with tangy mustard and cabbage on toasted sourdough - a year-round favorite!
Ingredients:
  • 1 (3 pound) corned beef brisket with spice packet
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon spicy brown mustard
  • 0.5 medium head cabbage, cored and sliced thin
  • spicy brown mustard
  • 12 slices sourdough bread, lightly toasted
Instructions:
  • In a large pot or Dutch oven, submerge the corned beef in water and add the accompanying spice packet. Bring to a boil, then lower to a gentle simmer. Cook for about 50 minutes per pound until tender. Rest the meat for 15 minutes before slicing it thinly against the grain.
  • Combine olive oil, balsamic vinegar, mustard, salt, and pepper in a small bowl. Pour the flavorful dressing over shredded cabbage in a large bowl, then toss to evenly coat the cabbage.
  • Spread a layer of zesty mustard on 6 slices of perfectly toasted bread. Pile on a generous amount of crisp shredded cabbage and savory corned beef. Finish with the final slices of bread to create delicious sandwiches.

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