Tuesday, March 22, 2011

Weekly Recipe: Corned Beef Sandwiches with Pickled Cabbage

Well just a week late but this was our St. Patty's Day fare this year.  Every year I say I'm going to make something holiday appropriate and every year I forget.  I plan my menu a week in advance and let's face it, it's a lot of trouble to look at the calender and see if there are any holidays the next week.  I do well enough to coordinate meals with birthdays, so a holiday is pretty much out of the question.  This year I was determined.  Don't give this girl a bone!

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.

1 comment:

  1. yum, this looks great. I think a rueben might be on the lunch menu for me today.