A touch of green, a lot of flavor: my St Patrick’s Day sandwich

Happy St Patrick’s Day, everyone! I hope your day is progressing nicely and you are surrounded by friends and family – and lots of green, of course! 🙂

The sandwich below is an ode to great Irish culinary symbols, such as corned beef and Cashel blue cheese. I wanted to include such ingredients in the recipe below, while also allowing the sandwich to accurately reflect my family’s tastes and preferences. What has resulted is a creamy, dreamy, delicious bite: the crunchiness of the green apple plays nicely with the overall smoothness of the sour cream-based coleslaw, while the beefsteak tomato adds freshness and gains an assertive edge thanks to the blue cheese right on top of it.

To get the authentic Cashel blue cheese I went to Caputo Cheese Market, one of my favorite Chicagoland stores. This chunk of cheese cost quite a bit, but the price was well worth it: Cashel is so creamy and wholesome! Give it a try, and you will not be disappointed!

As you know, we are big fans of sour cream. For this coleslaw, I only used regular sour cream, which I incorporated into the grated carrot and green&purple cabbage mix with a spoon. With the sour cream being at room temperature, it wasn’t hard for the coleslaw components to blend in rather quickly and to create a homogeneous mixture.

After toasting the pumpernickel bread lightly, it was time to start building the sandwich. You need enough coleslaw to ensure the sandwich has a discernible creamy layer, but not too much so that the coleslaw doesn’t fall off the sandwich. I recommend using 1 1/2 tbsp coleslaw, but you can use more or less, as per your tastes and/or preferences.

The tartness and crispiness of Granny Smith apples works very well here. I only added one slice of apple at this stage, but you can add more if you wish.

Cover the apple with 2 slices of Swiss cheese…

… then add half of the corned beef. Just look at that beautiful color!

Now it’s time to add the beefsteak tomato and the Cashel blue cheese. My mouth is watering as I am writing this. So yummy!

Add another layer of Swiss cheese and corned beef…

… then add more Granny Smith apple.

Cover the second slice of bread with coleslaw (suggested quantity: 1 1/2 tbsp) and then gently place it on top of the apple to finish assembling the sandwich. Exercise extreme caution at this stage since you want to make sure the coleslaw stays put.

Press the sandwich gently with your hands to make it easy to cut.

Cut the sandwich in half and serve it with extra coleslaw on the side.

This sandwich has everything you might want to eat on St Patrick’s Day without going through a lot of trouble and preparations: deli corned beef, delicious authentic Irish blue cheese, crispy apple and veggies galore – and a dash of green color, to mark and honor the occasion.

Enjoy! 🙂

Print Recipe
St Patrick's Day sandwich
Instructions
  1. In a medium sized bowl, mix the grated carrot, green cabbage and purple cabbage with the sour cream. Add salt and pepper to taste. Set the coleslaw aside.
  2. Lightly toast the pumpernickel bread.
  3. Using a knife or a spoon, spread 1 1/2 tbsp coleslaw evenly on the inside of the bread slice which will make up the bottom of the sandwich.
  4. Put 1 apple slice on top of the coleslaw.
  5. Add 2 slices of Swiss cheese.
  6. Also add 2 slices of corned beef.
  7. Place the beefsteak tomato on top of the corned beef.
  8. Sprinkle the crumbled blue cheese over the tomato.
  9. Add the 2 remaining slices of Swiss cheese.
  10. Add the 2 remaining slices of corned beef.
  11. Put apple slice #2 on top.
  12. Spread 1 1/2 tbsp coleslaw on the remaining slice of pumpernickel bread.
  13. Finish off the sandwich with this slice of bread on top. Exercise extreme caution at this stage since you want to make sure the coleslaw stays put.
  14. Press the sandwich gently with your hands to make it easy to cut.
  15. Cut the sandwich in half and serve it with extra coleslaw on the side.

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