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St. Patrick's Day: Corned Beef Sandwiches with Pickled Cabbage

Source of Recipe


Bon Appétit



List of Ingredients



• 1/4 cup mayonnaise
  
• 2 tsp Dijon mustard
  
• 2 tsp vegetable oil
  
• 1 (8-ounce) package shredded green cabbage (about 3 cups)
  
• 1 cup thinly sliced onion
  
• 2 tsp coriander seeds, coarsely crushed in resealable plastic bag with mallet
  
• 1 tsp celery seeds
  
• 2 Tbsp white wine vinegar
  
• 1 tsp sugar
  
• 8 slices rye bread
  
• 4 ounces sliced sharp white Cheddar cheese
  
• 12 ounces thinly sliced corned beef
  






Instructions



1. Whisk mayonnaise and Dijon mustard in small bowl. Set aside.
   Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and saute until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Saute until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve.
   
   
2. Place slices of rye bread on work surface. Divide white Cheddar cheese among 4 bread slices; top with corned beef, dividing slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down.
   
   
3. Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of the remaining mayonnaise mixture over top bread slices. Cook sandwiches, covered, until golden brown and Cheddar melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.
   
   Makes 4 servings.