I saw this recipe in Bon Appetit several weeks before St. Patty's day and instantly knew this was the one. I have done the traditional corned beef and cabbage before (on a non-holiday, mind you) and it was fine but it made enough for an army and there's only so much of that I can stomach. This sandwich, however, seemed like the perfect solution - eat festively one day and be done with it the next. Although Wes' little stomach bug had other plans for him, Colin and I thoroughly enjoyed our modernized St. Patrick's Day meal.
This certainly doesn't have to be reserved for only once a year. In fact, it's more like a play on a Reuben if you're familiar with that sandwich. I opted out of the rye bread because none of us are big fans. Other than using celery salt instead of celery seed, I followed the recipe as written.
Corned Beef Sandwiches with Pickled Cabbage
source: Bon Appetit magazine
Salt-and-vinegar chips and Guinness will turn this into a pub dinner.Makes 4
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons vegetable oil
- 1 8-ounce package shredded green cabbage (about 3 cups)
- 1 cup thinly sliced onion
- 2 teaspoons coriander seeds, coarsely crushed in resealable plastic bag with mallet
- 1 teaspoon celery seeds
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 8 slices rye bread
- 4 ounces sliced sharp white cheddar cheese
- 12 ounces thinly sliced corned beef
- Whisk mayonnaise and Dijon mustard in small bowl. Set aside.
- Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve.
- Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice.
- Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.