How To Make The Best Corned Beef Sandwich For St. Patrick's Day

Take this Irish tradition to a whole new level.

March 16, 2018

Executive Chef Chris Gawrsonki of The Gage stops by to teach us how to make a DELICIOUS corned beef sandwich that he'll be serving this St. Patrick's Day.

Corned beef sandwich recipe (serves 5)

2 #. corned beef, sliced thin

1 head red cabbage, chiffonade

1 pt. sauerkraut

½ # swiss cheese

1 can Guinness

1 pt. remoulade

1 cup softened butter

1 loaf marble rye

For the remoulade:

1 pt mayonnaise

¼ cup chopped gherkins

½ yellow onion, bruniose

¼ cup lemon juice

1 tbs tarragon, chopped

2 tbs. parsley, chopped

1 white anchovy, chopped

1 tsp. paprika

1/8 tsp. cayenne

Salt and fresh black pepper to taste

For the swiss cheese:

Soak the swiss cheese in Guinness overnight then drink the remaining Guinness

For the cabbage:

Saute together the red cabbage with sauerkraut and one onion that is julienned. Add in one quart of chicken stock, 1 cup pickle juice, two bay leaves, and once cup cider vinegar. Cook down for one hour and cool.


Assemble the sandwich and butter both sides evenly. Griddle both sides over medium low heat until golden brown.