SAINT PADDY'S IRISH SANDWICH
This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for (not just on Saint Paddy's).
Provided by bignosekate
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h50m
Yield 6
Number Of Ingredients 9
Steps:
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
- Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
- Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.
Nutrition Facts : Calories 461.4 calories, Carbohydrate 34 g, Cholesterol 97.3 mg, Fat 24.8 g, Fiber 3.1 g, Protein 25.4 g, SaturatedFat 7.3 g, Sodium 1756.9 mg, Sugar 4.1 g
THE BEST BACON SARNIE
Make and share this The Best Bacon Sarnie recipe from Food.com.
Provided by English_Rose
Categories Breakfast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- To get a really crisp edge, snip a few small cuts in the fat around each bacon rasher. This will also stop it from curling up too much when cooking.
- It's best to buy dry-cure bacon if you can, as less water is released when frying, ensuring really crisp fat (the best bit) and a better flavour.
- Place a large frying pan over a medium heat and add a trickle of oil.
- Lay the bacon in the pan and cook for about 3-4 minutes on each side or until it's as crispy as you prefer. Remove the bacon and divide between 2 slices of bread. Spread either tomato ketchup or brown sauce on to the remaining 2 slices and place sauce-side down in the pan.
- Leave for about a minute to absorb all the juices in the pan, also warming (but not toasting) the bread.
- The other 2 pieces will be warmed through by the hot bacon on top, with any bacon fat seeping through the bread. Assemble the sandwiches and eat straight away.
Nutrition Facts : Calories 444.4, Fat 32.3, SaturatedFat 10.6, Cholesterol 46.2, Sodium 906.9, Carbohydrate 25.8, Fiber 1.2, Sugar 2.1, Protein 11.7
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