Corned Beef and Cabbage Sandwich Prep Time: 15 minutes Cook Time: 10 minutes Servings: 3 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 - 3 slices Swiss cheese - butter for grilling sandwiches    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 St. Patrick's Day sandwich recipes.	1

	Directions 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.	2