Corned Beef and Cabbage…Sandwich?

I gotta say Saint Patrick’s day is the single most undervalued holiday.  Everyone loves corned beef and cabbage, potatoes and a good cold beer.  Not to mention, Irish American is the second largest ancestral group in all of the United States with just under thirty seven million members.

I thought this March I would try a new twist on a traditional favorite and make my corned beef and cabbage into a grilled sandwich.  It was excellent…and easy to pack for lunch or a meal on the go.  Try out the recipe below, and let us know how you liked it!

Ingredients

• 1 1/2 cups cabbage, finely shredded
• 3 tablespoons mayonnaise
• 1 tablespoon horseradish sauce
• 1 teaspoon caraway seeds
• 3 tablespoons butter, softened
• 3 tablespoons Dijon mustard
• 6 slices marbled rye bread
• 6 slices canned corn beef or leftover corned beef
• sliced Swiss cheese
• butter for grilling sandwiches

Directions

• Blanch cabbage in lightly salted, boiling water about 1-2 minutes.
• Drain well, spread out on paper towel to get rid of extra moisture.
• Mix cabbage with mayo, horseradish and caraway seeds.
• Butter outside of 3 pieces of bread, place on griddle on medium heat.
• Spread mustard on inside of each slice.  Top with about 1/4 cup cabbage mixture, slices of corned beef, and slices of Swiss cheese.
• Top each sandwich with 2nd slice of bread, butter the top.
• Grill on griddle (or Panini press) until browned (3-4 minutes).
• Flip and grill other side, until browned and cheese is melted.