I love a good sandwich…fresh, delicious ingredients tucked between slices of good bread…and the possible combinations are endless. When I prepare Thanksgiving dinner this year my thoughts will be on the fat turkey sandwich that I will enjoy the next day when all the dishes are done, china and silver put away, and I can put my feet up and relax. I wised up last St. Patrick’s Day and bought an extra corned beef at Costco that went into the freezer for another day. I cooked it last week with a head of cabbage and assembled this delectable sandwich with the leftovers.
Slices of home cooked corn beef can’t be beat but good deli meat is delicious too. I used hand made caraway rye from the farmers’ market and a thick slice of Tillamook White Cheddar Cheese. I usually put sauerkraut on a Reuben sandwich and love it, but this time I quickly sauteed some finely shredded fresh cabbage with a little vinegar and spices and the crunch added a very appetizing texture and freshness.
Lightly spread the bread with mayo and saute over medium heat until nicely browned and the cheese has melted. Pickles and potato chips are mandatory sides. A cold beer is optional but highly recommended.
I just arrived in Redmond, Oregon, for my annual fall vacation at Eagle Crest Resort. I love this place because it is casual and rustic and at the same time very comfortable. Oregon is known for its gorgeous coastline and rugged mountains and we also have a wonderful high dessert area here in the center of the state. Night temperatures are close to freezing and daytime temps get up into the 70’s so guests can swim and sunbathe around the pools during the day and put on their ski parkas when the sun goes down. A family of deer usually stroll by in the late afternoon on their way someplace and will come right up to look at us.
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons vegetable oil
- 2 cups shredded green cabbage, about 8 ounces
- 1 cup thinly sliced onion
- 2 teaspoons coriander seeds, coarsely crushed
- 1 teaspoon celery seeds
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 8 slices rye bread
- 4 ounces sliced sharp white cheddar cheese
- 12 ounces thinly sliced corned beef
- Whisk mayonnaise and Dijon mustard in small bowl. Set aside
- Heat vegetable oil in a large skillet over medium heat. 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 5 minutes. Stir in white wine vinegar and sugar. Saute until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve.
- Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice.
- Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 3-4 minutes per side. Repeat with remaining sandwiches and serve.