Saint Paddy's Irish Sandwich

This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for (not just on Saint Paddy's).

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 461 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 (3 pound) corned beef brisket with spice packet
• 1 tablespoon spicy brown mustard
• ½ medium head cabbage, cored and sliced thin
• spicy brown mustard
• 12 slices sourdough bread, lightly toasted

Recipe Instructions

Step 1

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.

Step 2

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.

Step 3

Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.