Saint Paddy's Irish Sandwich

Saint Paddy's Irish Sandwich

9 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 50 m
Recipe by  bignosekate

“This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for (not just on Saint Paddy's).”

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Adjust Servings

Original recipe yields 6 sandwiches



  1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
  2. Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
  3. Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

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Reviews (9)

Rate This Recipe


This is my recipe..we make this every St Patrick's day. As for the recipe, I shred the corned beef I do not slice it! So you have a layer of shredded cabbage salad, shredded corned beef, all sandwiched between good sourdough. (I like to buy a french baguette from Panera Bread). Yum. Also, you can make any kind of vinaigrette you like. Mine was only a suggestion. I currently use the ratio: 3 TBL olive oil, 2 TBL red wine vinegar, 1 tsp greek oregano, and sometimes a pinch of sugar for a sweeter taste.

Chocolate Lover's Anonymous

Chocolate Lover's Anonymous

This recipe is wonderful. I was out of spicy mustard so I used half yellow mustard and half horseradish. Also, like other viewers I added swiss cheese and I also sliced some tomatoes for us adults. And I marinated the cabbage ahead of time so it had time to absorb. There was too much cabbage leftover, but perhaps that's because I added other things to the sandwich. Next time I will probably half the cabbage and marinade. Overall, it was Excellent, my kids loved it, my husband loved it and I loved it! Great recipe! I will make this again and again.



This was a great sandwich. The only thing I would change is swap the cabbage with a cole slaw mix. The cabbage did not absorb the sauce, which was delicious. So I would marinate the cabbage ahead of time. My whole family, kids and hubby ate these! Thanks!

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Amount Per Serving (6 total)

  • Calories
  • 461 cal
  • 23%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 34 g
  • 11%
  • Protein
  • 25.4 g
  • 51%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 1757 mg
  • 70%

Based on a 2,000 calorie diet



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Corned Beef and Cabbage II


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Corned Beef Irish Feast