Saint Paddy's Irish Sandwich Best Dishes
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| Saint Paddy's Irish Sandwich |
"This new rendition of a reuben is excellent. It makes my mouth water just considering it. Toasted sliced-sourdough, shredded corned pork, fancy mustard, and shredded cabbage in a mild French dressing make this sandwich to die for (now not simply on Saint Paddy's)."
Ingredients :
- 1 (three pound) corned pork brisket with spice packet
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon salt
- half of teaspoon floor black pepper
- half medium head cabbage, cored and sliced thin
- highly spiced brown mustard
- 12 slices sourdough bread, gently toasted
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 2H50M |
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- Place corned red meat in huge pot or Dutch oven and cover with water. Add the spice packet that got here with the corned pork. Cover pot and produce to a boil, then lessen to a simmer. Simmer approximately 50 minutes per pound until soft. 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 massive 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 a few shredded cabbage and corned beef on every slice and pinnacle with ultimate slices of bread.
Notes :
- Reynolds® Aluminum foil may be used to hold food moist, cook it calmly, and make easy-up simpler.
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