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

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.

Method:

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