Corned Beef and Cabbage Sandwich Recipe
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Here's a hearty
featuring the tasty combination of
corned beef and cabbage
. Served with a complementary horseradish and mustard sauce, this is sure to be one of your favorite
St. Patrick's Day
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1 1/2 cups cabbage - finely shredded
3 tablespoons mayonnaise
1 tablespoon horseradish or hot German mustard
1 teaspoon caraway seeds
3 tablespoons butter - softened
3 tablespoons Dijon mustard or yellow mustard
6 slices marbled rye bread
6 slices canned corn beef or leftover corned beef
3 slices Swiss cheese
butter for grilling sandwiches
:grill pan or griddle, small bowl, medium bowl
Blanch cabbage in lightly salted boiling water, just until crisp tender, about 1-2 minutes.
Drain well; spread out on paper towel to eliminate extra moisture. Set aside.
Mix mayonnaise, horseradish, and caraway seeds.
Blend this mixture with the shredded cabbage.
Butter 3 slices of bread and place the buttered side on a griddle on medium heat.
Spread mustard on the unbuttered side of the bread slices; then top each of the three slices with about 1/4 cup cabbage mixture, then 2 slices corned beef, then 1 slice Swiss cheese.
Top each sandwich with the second slice of bread; butter the top of the second bread slice.
Cook the sandwiches on the griddle or in a panini press until browned (3-4 minutes).
Flip and grill the other side until browned and the cheese is melted.
Serve with hearty cabbage soup.
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