Sandwiches, burgers, and wraps
This recipe brings Ireland’s corned beef and cabbage tradition to a sandwich. Sliced corned beef is layered with lightly sautéed cabbage and Kashar cheese between slices of soda bread, then pressed on a grill pan. Butter toasts the outside of the bread as the cheese melts into the cabbage.
Sauté the finely chopped white cabbage in a pan over medium heat for 5 minutes, until tender. Remove from the heat.
Spread a thin layer of butter on the outside of the soda bread slices. Toast both sides on a grill pan for 2 minutes, until golden.
Spread mustard on the inside of one slice of soda bread. Top with the Kashar cheese, corned beef, and sautéed cabbage, then cover with the other slice. Return the sandwich to the pan and cook for 3 minutes, pressing lightly, until the cheese melts.
Heat the pan until it is very hot for grilling; in a lukewarm pan, the bread will release moisture and will not become crisp. Allergen: Contains milk and dairy products and gluten (wheat).
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