Saint Paddy's Irish Sandwich Recipe -
Saint Paddy's Irish Sandwich Recipe
  • READY IN ABOUT 3 hrs

Saint Paddy's Irish Sandwich

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 sandwiches Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 30 mins

    2 hrs 50 mins


  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 More Reviews

Apr 26, 2010

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.

Mar 28, 2011

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.


16 Ratings

Mar 31, 2010

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!

Mar 21, 2011

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 sourdough wheat bread. So flavorful.

Mar 16, 2011

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 shredded some swiss. Tasty stuff. Thanks bignosekate!

Mar 16, 2010

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

Mar 17, 2012

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 cabbage mixture early in the day and let it sit in the fridge all day to marinate. I used cider vinegar and left out the salt and just kept throwing in shredded cabbage until it reached the right consistency. After I had my sandwich put together I decided to heat it up, so put it in my convection microwave on 350° until the Swiss cheese melted. Heating it was a great idea. Served with dill pickle wedges and chips. I'm not waiting until St. Patrick's day to make this great tasting sandwich again.

Mar 18, 2015

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 before pouring on the dressing to help wilt it down a bit. Delicious, different sandwich to use up my leftover Guinness Corned Beef, thanks for sharing!


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  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 1757 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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