Saint Paddy's Irish Sandwich

Saint Paddy's Irish Sandwich

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bignosekate 5

"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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2 h 50 m servings 461 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 34g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 s...

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 adu...

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 ahea...

Served this to 8 people for book group and it was a huge success. Everyone loved them. I will definitely make again and not just for St. Patty's Day. I made the recipe exactly as stated and used...

We loved this. The only thing I changed is that I used Orowheat thins for the bread because this is what I had on hand and I I couldn't stand the thought of a "reuben" without cheese and so I sh...

Wanted something different to make and the family loved this!!

This recipe caught my eye because the cabbage wasn't cooked. I may be Irish but never did like sauerkraut. I cheated a bit, I had some very lean top loin corned beef from the deli. I made my cab...

Recipe Group: So good! I subbed honey mustard in the vinagraitte, and for the sandwich I used yellow mustard mixed with a bit of horseradish and black pepper. I nuked my cabbage for 60 seconds b...

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...

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