Do you want to change up your usual St. Patrick’s Day meal of corned beef and cabbage? Instead, try making a sandwich with corned beef and a special sauce. This recipe is from Sonya Keister, a food blogger and the author of “Chef’s Table: Concepts and Recipes for Gathering” (Keister, $40).
Initially, Keister planned to create a slider recipe for events like the Super Bowl, but with a runny egg addition, she realized it would work better as a full-size sandwich. She says, “The runny egg mixing with the creamy sauce, balanced by the sauerkraut and a bit of a kick from the secret sauce, is really tasty. Trust me.”
Corned Beef Sandwiches
Makes 6 full-size or 12 appetizer-size sandwiches
INGREDIENTS
Secret sauce:
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon smoked paprika
1½ teaspoons Calabrian chili pepper paste
1 tablespoon creamy horseradish ·
1/2 teaspoon salt or to taste
Corned beef sandwiches:
6 full-size pretzel buns
Dijon mustard
1½ pounds corned beef, thinly sliced
1 pound Swiss cheese
Olive oil
6 eggs
1/2 cup Parmesan cheese
Salt, pepper
Sauerkraut to taste
DIRECTIONS
In a medium bowl, mix together the mayonnaise, sour cream, ketchup, Worcestershire sauce, smoked paprika, Calabrian chile pepper paste, horseradish, and salt to taste until smooth. Set aside.
Spread a bit of Dijon mustard on one side of each pretzel bun and the secret sauce on the other. Place them on a baking sheet.
Place several slices of corned beef on the bottom half of each pretzel roll and top with Swiss cheese. Add another slice of Swiss cheese on the other half of the pretzel bun. Broil the sandwiches — with the bread open — until the cheese is melted on both sides, being careful not to overcook.
In a nonstick skillet with olive oil, cook 1 egg per sandwich until set but still slightly runny in the middle. Sprinkle with Parmesan, season with salt and pepper, then add each egg to a sandwich. Finish with sauerkraut, more secret sauce, and the bun top. Serve whole or cut in half for smaller servings.
This recipe was originally featured as a suggested recipe for a Super Bowl get-together. here — Courtesy Sonya Keister, “
Chef’s Table: Concepts and Recipes for Gathering” (Keister, $40)Do you want to switch up your usual St. Patrick’s Day meal of corned beef and cabbage? Instead, try making a sandwich with corned beef and a special sauce.
