From Bon Appétit, March 2011
Makes 4 sandwiches
Prep Time: 15 minutes (for deli-bought corned beef)
If you make your own corned beef, add several hours.
Equipment: 1 large nonstick skillet; a non-scratch spatula; 1 zip-loc bag & a mallet or hammer; a sharp knife for slicing sandwiches
Troi's extra side: Spring greens & fresh baby carrots on the side.
To make this a pub meal, serve with salt & vinegar chips and a dark Guinness beer
The Spread — Whisk mayo & Dijon in a small bowl & set aside.
- 1/4 c. mayonnaise (real mayonnaise, not light)
- 2 tsp. smooth Dijon mustard (I use classic, smooth Dijon; okay to use course, country-style Dijon)
- 2 tsp. vegetable oil
- 1—8 oz. package shredded green cabbage (or thinly slice your own to make 3 cups)
- 1 c. thinly sliced sweet yellow onion
- 2 tsp. whole coriander seeds, coarsely crushed in a zip-loc bag with a hammer or mallet
- 1 tsp. whole celery seeds
- 2 T. white wine vinegar
- 1 tsp. sugar
- 8 slices dark rye bread
- 4 slices 2% sharp cheddar cheese
- 12 oz. sliced corned beef
Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds & celery seeds. Sprinkle with kosher salt & freshly ground black pepper & sauté until wilted and crisp-tender (about 6 minutes).
Stir in white wine vinegar & sugar. Sauté until all liquid is absorbed (about 1 minute). Don't freak out if your cabbage/onions start to carmelize a little. They'll be just as good. Transfer to a medium bowl; set aside.
Place slices of bread on work surface. Place a slice of cheese on 4 slices of bread. Top each with corned beef. Divide cabbage-onion mixture evenly over the top of the corned beef. (cheese > corned beef > cabbage)
Spread about a teaspoon of mayo-Dijon mixture over remaining slices of bread; place mayo-Dijon slices on top of cabbage, mayo side down. Spread another teaspoon of mayo-Dijon over the top slice of each sandwich.
Heat same skillet that you cooked the cabbage in to medium heat. Add 2 sandwiches to the pan, mayo side down. Spread another teaspoon of mayo-Dijon on the top of each sandwich while they are in the hot pan. Cook sandwiches covered for about 2 minutes, then carefully flip with a large non-scratch spatula & cook on the other side for about 2 mins., until toasty.
Carefully remove each sandwich from the pan & slice with a sharp knife. Repeat with remaining 2 sandwiches. Serve with salt & vinegar chips and a frosty glass of dark Guinness beer. Add a small handful of fresh Spring greens & a few baby carrots for a healthy, refreshing side salad.
Try this if you have leftovers:
Spray a glass casserole dish with nonstick PAM. Place leftover corned beef (leftover from your crock pot) in the bottom of the dish. Top with leftover cabbage mixture. Lay slices of sharp cheddar on top of cabbage. Pour about a half of a can of dark Guinness in the bottom of the dish, enough to steam the beef & cabbage. Seal with foil & bake in oven for 30 minutes on 350°F (long enough to heat through).
Whip up a little more mayo-Dijon & make regular (non-grilled) sandwiches with the hot corned beef & cabbage. Add a slice of cheddar to each sandwich. We liked the leftovers as well as we did the original grilled sandwiches. And, they were less trouble to make on the second night.
Have a Great St. Patrick's Day!