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March 15, 2015

Corned Beef and Cabbage Sandwich

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Being of Irish descent is deeply woven into the fabric of the culture in the Northeast, particularly in Philadelphia. It is assumed that you have some degree of Irish blood when you reside in the City of Brotherly Love. St. Patrick’s Day celebrations begin at the end of February and carry through the month. From parishes to pubs, the spirit of St. Patrick dictates the culture for one full month.

Having the last name Malloy definitely has given me some street cred during the month of March. A small piece of my heritage puzzle is of Irish descent, as I have a great-great-grandmother who came from Galway. My husband, however, is half Irish. So, there is a secret family recipe for scone, as you can imagine!

Synonymous with St. Patrick’s Day are stout beers and scone, but also corned beef. There are countless ways to consume this delicious cured meat; my favorite is by way of sandwich, also incredibly Philadelphian.

What makes this sandwich particularly special is ShopRite’s Imported Basting Oil. I tell you friends, I cannot get enough of this oil. Short of drinking it straight from the bottle, there are countless uses for it that enhance every meal (although, if you drink it straight from the bottle, I won’t judge, as I have thought about doing it myself). This product is really a treasure and a pantry requirement.

Another great element of this sandwich, and the most important part, is the corned beef. When at the deli counter, request that your corned beef be sliced extra thick!

CORNED BEEF AND CABBAGE SANDWICH
Yields: 8 servings
Time: 15 minutes

Ingredients:

8 sandwich rolls
ShopRite Imported Basting Oil
¾ lb corned beef, sliced thickly
8 slices ShopRite Sliced Swiss Natural Cheese
4 cabbage leaves, sliced in half
¼ sweet onion, thinly sliced
8 large eggs
ShopRite Horseradish Mustard
Olive oil, for cooking
Salt, pepper, and garlic powder

Directions:

  1. In a large skillet, heat approximately 1TBS of ShopRite Imported Basting Oil over medium heat. Toast each side of the sandwich rolls, until slightly crisp and brown. After toasted, set aside and place one slice of cheese on each roll.
  2. In a separate skillet, heat about 1 TBS olive oil over medium heat. Add the onions, stirring and cooking until translucent about 3-5 minutes. About 30 seconds before you remove the onions, add the cabbage leaves to soften. Remove and set aside.
  3. In the same skillet that you cooked the onions, add the eggs and fry on each side for approximately 3 minutes. If you have room on your skillet, throw on as many slices of corned beef as you can to warm them up, approximately 30 seconds per slice of beef.
  4. To assemble the sandwich, I like the horseradish mustard on the bottom of the roll. Place about 3 slices of corned beef on top of the mustard. Place your fried egg on top of the corned beef. Then, place a slice of the cabbage, and approximately 2 TBS of cooked onion on top of the egg. Sprinkle your desired amount of salt, pepper, and garlic powder over the cooked onion. Finish it off with the melted cheese/top of your toasted roll!
  5. Enjoy! (As if I have to remind you!!)

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