Irish Corned Beef Sandwich Melts

Serve a touch of the Irish tonight in less than 30 minutes!

The St. Patrick’s Day favorites of corned beef and cabbage are combined in this hearty sandwich. Look for an Irish aged cheddar and really great corned beef.

2 1/2 tablespoons butter, softened, divided
1 large onion, sliced
2 cups cabbage coleslaw mix
1/4 cup mayonnaise
4 (1/2-inch) slices Irish soda bread or hearty artisan bread
1 1/2 teaspoons stone-ground mustard
1/8 teaspoon dried thyme
8 oz. very thinly sliced corned beef
8 slices aged sharp cheddar cheese

1. Melt 1 tablespoon of the butter in large skillet over medium heat. Cook onion 3 to 5 minutes or until it just begins to brown. Add coleslaw; cook 2 to 3 minutes or until color turns bright green. Remove from heat; stir in mayonnaise.

2. Meanwhile, heat broiler. Broil bread 2 to 4 minutes or until toasted on both sides. Combine remaining 1 1/2 tablespoons butter, mustard and thyme in small bowl; spread over 1 side of each bread slice. Top with coleslaw mixture, corned beef and cheese.

3. Broil 2 to 4 minutes or until sandwiches are hot and cheese is melted.

4 sandwiches

PER SANDWICH: 665 calories, 46 g total fat (19.5 g saturated fat), 26 g protein, 38.5 g carbohydrate, 135 mg cholesterol, 1290 mg sodium, 3 g fiber

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