St. Paddy’s Irish Sandwich

St. Paddy’s

Irish Sandwich

Irish Sandwich

Ingredients for St. Paddy’s Irish Sandwich:

1 (3lb) corned beef brisket with spice packet

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon spicy brown mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 medium head cabbage, cored and sliced thin

spicy brown mustard

12 slices sourdough bread, lightly toasted

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Enjoy your St. Paddy’s Irish Sandwich without any hassle, because this Irish sandwich is weight loss approved!

Irish Sandwich Nutrition Information:

Total fat 24.8g, Cholesterol 97mg, sodium 1,757mg, Total carbs 34g, Dietary Fiber 3.1g, Protein 25.4g

Comments

  1. Sounds very yummy! I just bought my St. Patricks Brisket last night., so I’ll give this recipe a whirl!…Great for leftovers and a good source of protein & iron. (Brisket contains 12gr of protien per 4oz serving)…..Don’t forget the HORSERADISH to dip in! 🙂

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