A Corned Beef Cabbage Slaw Sandwich that is layered with a brown sugar mustard sauce and topped with a creamy caraway slaw. Add a nice seeded rye bread and you’ve got a work of art disguised as a sandwich
What was I thinking? I bought the biggest corned beef brisket that I could find, and there are only the two of us? Well, I did it on purpose. I only cook corned beef once a year and don’t know why. It makes the beeeest leftovers. We really look forward to corned beef and cabbage, and usually just make sandwiches with the leftovers. They were just sandwiches that is until this Corned Beef Cabbage Slaw Sandwich came along.
We really look forward to corned beef and the leftovers are a delicious benefit. My mother-in-law always bought a few extra when they went on sale and stuck them in the freezer. I’ve got to do that this year too so we can make more of these sandwiches which are slathered with a mild brown sugar mustard sauce that just seeps into this sandwich and guarantees that every bite is going to be flavorful. The whole thing is topped with a creamy caraway slaw that is smooth and adds another layer of flavor binding everything together.
Don’t have time to make it now? Pin it for later!
A Corned Beef Cabbage Slaw Sandwich that is layered with a brown sugar mustard sauce and topped with a creamy caraway slaw.
- Corned Beef cooked and sliced or shaved thin
- Sandwich bread of your choice I choose seedless rye
- 1/2 cup Dijon mustard
- 2 tablespoons brown sugar
- 2 cups shredded green cabbage
- 1/4 cup fresh lemon juice
- 1 cup plain greek yogurt I used fat-free
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon allspice approx 17 berries
- 1/2 teaspoon caraway seed
- Combine the sauce ingredients and whisk until smooth.
- In a bowl or jar, combine lemon juice, yogurt, salt and honey
- In a small skillet, combine the mustard seed, allspice berries, and caraway seed. Heat until aromatic.
- Grind in a spice grinder and add to slaw ingredients.
- Stir to combine
- Spread sauce on both slices of bread. Add meat and top with slaw. Serve with additional sauce if desired.
Ground spices may be substituted for whole seeds and berries.
Nutritional values are for the slaw only since bread and the amount of meat you use can vary.
I’ve toasted and ground my own spices but you can just as easily use already ground spices in the same quanity listed in the recipe.
Will you be making a corned beef this year? What is your favorite way to use up the leftovers, assuming that you have leftovers!