A delicious rendition of an Irish classic- this mouth-watering sandwich is perfect for any occasion (not just on Saint Patrick's day). Shredded corned beef, served on toasted sourdough with sliced fontina cheese, spicy mustard, and shredded cabbage in a light vinaigrette make this sandwich absolutely scrumptious.
The original recipe source doesn't call for cheese, but the addition of the creamy fontina really completes this super sandwich.
Adjusted recipe makes 3-4 sandwiches
Ingredients
1/2 lb. fresh sliced corned beef (from local deli)2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 medium head cabbage, cored and sliced thin
Spicy brown mustard
6-8 slices sourdough bread, lightly toasted
Directions
Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.Spread a layer of mustard on one side of each of the slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with sliced fontina cheese and remaining slices of bread.
Recipe Source: This recipe has been adjusted from the original. Check out the original recipe here!
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