The Ultimate Toasted Corned Beef Sandwich

Let’s be honest: St. Patrick’s Day feels like it should be all about the traditional Corned Beef and Cabbage. But here’s my confession—I’ve never quite mastered it. I’ve tried the slow cooker method in the past, and I’ll be the first to admit I wasn't a huge fan of the results.

So this year, we decided to try something a little different. Instead of the big pot of boiled dinner, we went for a Toasted Corned Beef & Swiss Sandwich. By using high-quality ingredients from the deli, you get all those classic Irish flavors in a crispy, melty, much more manageable package!

Ingredients-

• The Bread: Use something sturdy that can handle the heat. A thick-cut Sourdough, Rye, or even a Sourdough-Rye swirl works beautifully.

• The Spread: A 1:1 mix of creamy mayo and sharp Dijon (or whole-grain) mustard.

• The Filling: Thinly sliced corned beef and Swiss cheese from the deli.

• The Crunch: Your favorite deli coleslaw.

• The Finish: A drizzle of olive oil for that perfect golden toast.

Method-
Prep the Sauce: 
In a small bowl, whisk together the mayo and mustard. Set aside.

Assemble:
Spread a generous layer of the mayo-mustard mixture on both slices of bread. 

Lay a slice of Swiss cheese on each piece to act as a "glue." 

Pile on the corned beef and close the sandwich.

The Toast: 

Drizzle both sides of the bread with olive oil.

You can use a panini press, or grill it in a pan until the bread is golden-brown and the cheese is perfectly bubbly.

The Final Touch:
Carefully open the warm sandwich, stuff it with cold, crunchy coleslaw, and serve immediately.