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Corned Beef and Cabbage Sandwich Recipe

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Here’s a hearty sandwich 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 sandwich recipes. The perfect lunch or dinner on St. Patrick’s Day!

Corned Beef and Cabbage Sandwich Recipe (+)

Directions

Blanch cabbage in lightly salted, boiling water, just until crisp tender, about 1-2 minutes.
Drain well, spread out on paper towel to get rid of extra moisture. Set aside.
Mix mayo, horseradish and caraway seeds.
Mix together with shredded cabbage.
On 3 slices of bread, butter outside, place on griddle on medium heat.
Spread mustard on inside slice, top with about 1/4 cup cabbage mixture, then 3 slices corned beef, then 3 slices 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.
Serve with hearty cabbage soup.

Container: grill pan or griddle, small bowl, medium bowl

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Description: 1 sandwich

Servings: 3

Enter desired servings:

Ingredients

-		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
-		slice Swiss cheese
-		butter for grilling sandwiches

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