St. Patrick’s Sandwich Delight

What a tasty way to use us your St. Patrick’s Day leftovers or create a festive sandwich spread for a large gathering. Enjoy with a pint of Ommegang’s Three Philosophers, a Guinness or another stout beer.

If you do not have leftovers and you need to cook the corned beef, place it, along with the spice pack, in a large Dutch oven and cover with water. Bring to a boil; reduce to a simmer and cook covered for about 1 hour per pound until it is tender.

Toss the cabbage with SchoolHouse Kitchen® Balsamic Vinaigrette Basico. Let cabbage sit until ready to make sandwich.

Slice corned beef thinly. Toast the rye bread lightly; smear bread with SchoolHouse Kitchen® Horseradish-Dill Mustard. Place on the cabbage and corned beef, and cover with another piece of toasted rye.