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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A knife and fork - open-faced corned beef, cabbage, cheddar sandwich. Get the best cheddar you can find, and look for a grainy brown mustard with Irish butter. Slice your own bread, you want them thicker than bakery sliced. Ingredients:
8 thick slices of hearty rye bread, preferable 3/4 inch or so |
16 -24 slices of corned beef from the deli, not shaved thin |
1/4 cup of grainy mustard |
1 tbsp of horseradish |
3-4 tbsp of good butter softened |
1/2 tsp of caraway seed |
2 large apples cored and grated on coarse side of grater |
2 cups of coleslaw mix |
1 yellow onion, slivered |
1 tbsp of brown sugar |
1 tbsp of melted butter |
16 thin slices of sharp cheddar |
Directions:
1. Cut bread, broil until lightly toast on both sides.
2. Reserve.
3. Mix the mustard, horseradish and softened butter, set aside at room temp.
4. Melt remaining tbsp of butter in skillet, add onion and cook until translucent.
5. (Grate the apple cored but unpeeled against the coarse side of the grater, you can grate right up to the skin and get just apple flesh, it is easier to do with the skin left on)
6. Add apple, caraway, brown sugar and cole slaw mix to the skillet.
7. Saute over med heat until wilted and tender.
8. On a large cookie sheet, assemble the open face sandwiches.
9. On top of toasted bread, spread with mustard butter combo.
10. Top with equal portions of warm apple slaw.
11. Top with two slices or so of corned beef per slice of bread.
12. Top with slices of cheddar.
13. Run under broiler until the cheese melts and bubbles.
14. Pour yourself a nice pint of ale and enjoy. Cheers.
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