Corned Beef Sandwiches with Pickled Cabbage Recipe

Name: Corned Beef Sandwiches with Pickled Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 2 teaspoons Dijon mustard; 2 teaspoons vegetable oil; 1 8-ounce package shredded green cabbage (about 3 cups); 1 cup thinly sliced onion; 2 teaspoons coriander seeds, coarsely crushed in resealable plastic bag with mallet; 1 teaspoon celery seeds; 2 tablespoons white wine vinegar; 1 teaspoon sugar; 8 slices rye bread; 4 ounces sliced sharp white cheddar cheese; 12 ounces thinly sliced corned beef

Servings: persons

1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons vegetable oil
1 8-ounce package shredded green cabbage (about 3 cups)
1 cup thinly sliced onion
2 teaspoons coriander seeds, coarsely crushed in resealable plastic bag with mallet
1 teaspoon celery seeds
2 tablespoons white wine vinegar
1 teaspoon sugar
8 slices rye bread
4 ounces sliced sharp white cheddar cheese
12 ounces thinly sliced corned beef

1
Whisk mayonnaise and Dijon mustard in small bowl.
2
Set aside.
3
Heat vegetable oil in large nonstick skillet over medium heat.
4
Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and saute until wilted and crisp-tender, about 6 minutes.
5
Stir in white wine vinegar and sugar.
6
Saute until all liquid is absorbed, about 30 seconds.
7
Transfer to medium bowl; set aside.
8
Wipe out skillet and reserve.
9
Place slices of rye bread on work surface.
10
Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally.
11
Divide cabbage mixture over corned beef.
12
Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down.
13
Spread 1 teaspoon mayonnaise mixture over each top bread slice.
14
Heat same skillet over medium heat.
15
Add 2 corned beef sandwiches, mayonnaise side down.
16
Spread some of remaining mayonnaise mixture over top bread slices.
17
Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side.
18
Repeat with remaining corned beef sandwiches and serve.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons vegetable oil, 1 8-ounce package shredded green cabbage (about 3 cups), and more.

Yes, Corned Beef Sandwiches with Pickled Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corned Beef Sandwiches with Pickled Cabbage

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