This sandwich was a good way for me to use the small amount of leftover Braised Corned Beef Brisket (mauigirl's recipe) I had made for St. Patrick's Day. For the dressing, I mixed olive oil, red wine vinegar, a pinch of sugar, and greek oregano. I poured over shredded cabbage and carrot and allowed it to marinate for four hours in the refrigerator. I spread the spicy brown mustard on lightly toasted Amish White Bread (recipe from this site). Unfortunately, we felt the sandwich would have been better with a different type of mustard as the spicy brown mustard was a bit overpowering for our taste. Thank you, bignosekate for sharing your recipe. This was the Buzz Recipe Group selection for March 14, 2015.
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This sandwich was a good way for me to use the small amount of leftover Braised Corned Beef...