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 St. Patrick's Day sandwich recipes.
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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
Container: grill pan or griddle, small bowl, medium bowl
15 mins
10 mins
25 mins
  • 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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