A few years ago I owned & operated a specialty food store & wine bar called Alchemy, in the historic California gold rush town of Murphys, where I still live. For many years now the town of Murphys has celebrated St. Patrick’s Day in a big way! Leprechauns come in the night and paint huge green shamrocks on the Main Street, then, a few days later there’s a parade, Irish dancers, bag pipers in costume, music, food booths, and a street fair. At Alchemy on ‘Irish Days’ we always made special corned beef sandwiches to the delight of our customers. I have been asked for the recipe time and again...and with all the leftovers we are bound to have this weekend...well, here it is!
Corned Beef Sandwiches w/Poppy Seed Cole Slaw & Horseradish Mayo 1# Sliced corned beef, enough for 4 sandwiches (see previous blog post for home cooked corned beef or use store bought) 4 sandwich rolls, whatever kind you like 2 cups cole slaw, recipe below 1/2 cup horseradish mayo, recipe below
Poppy Seed Cole Slaw Mix together: 1/2 cup mayonnaise, I only use Best Foods 1 T sugar 1 T red wine vinegar 1/2 t poppy seeds Toss with: 1/2 of a green cabbage very thinly shredded (or buy store bought) 1 carrot, grated on large side of a box grater 1 T finely chopped red onion
Horseradish-Black Pepper Mayo 1/2 cup Mayo 1/2 t coarse ground black pepper 1/4 cup horseradish Blend together. To assemble sandwiches: Spread rolls with mayo, pile the corned beef on bottom half, then add coleslaw on top of corned beef and put on the top bun—ready, set, eat!