
How To Make The Best Corned Beef Sandwich For St. Patrick's Day
Take this Irish tradition to a whole new level.
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.