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.
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