Bringing Ireland's corned beef and cabbage tradition to a sandwich, this recipe layers sliced corned beef with lightly sautéed cabbage and cheddar between soda bread, then presses it on the griddle. As the bread's outside browns in butter, the cheese melts into the cabbage.
Sauté the shredded white cabbage in a pan over medium heat for 5 minutes until soft, then take it off the heat.
Spread a thin layer of butter on the outer sides of the soda bread slices, then toast them on the griddle for 2 minutes per side until golden.
Spread mustard on the inside of one bread slice, layer the cheddar, corned beef and sautéed cabbage on top, then close with the second slice. Return the sandwich to the pan and press gently, cooking for 3 minutes until the cheese melts.
Make sure the griddle pan is properly hot before grilling, or the bread releases moisture and never crisps up. Allergens: contains milk and dairy, wheat (gluten).
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