Corned Beef and Killarney Avocado Slaw Sandwich

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 4

A delicious new way to celebrate St. Patrick’s Day. Adapted from California Avocado Growers Assoc.

Ingredients:

12 ounces cooked corned beef, freshly cooked, thinly sliced and hot

4 slices swiss cheese

1 ripe avocado, peeled, seeded and sliced (plus additional for the killarney slaw)

8 slices marbled rye bread

1/4 cup spicy brown mustard

1 1/2 tablespoons irish beer or 1 1/2 tablespoons lager beer

1 1/2 teaspoons green onions, white end only, minced

1/2 teaspoon sugar

4 ounces fresh shredded cabbage, and carrot mix

2 tablespoons diced yellow bell peppers

1 tablespoon thinly sliced green onion

1/3 cup plain nonfat greek yogurt

3 tablespoons coarsely mashed ripe avocados

1/2 teaspoon sugar, granulated

1 teaspoon fresh lemon juice

3/8 teaspoon caraway seed

1/4 cup diced diced ripe avocado

Directions:

1. Best if using hot cooked corned beef brisket thinly sliced.
2. To prepare the Irish Beer Mustard Sauce: Whisk all ingredients together and refrigerate.
3. To prepare the Killarney Avocado Slaw: Mix together all ingredients except the diced avocado and then fold that in last and refrigerate.
4. Place 4 slices of marble rye on cutting board, top with Irish Beer Mustard sauce or place it aside to use as a dipping sauce.
5. Top each with 3 oz. warm corned beef, then with 1/4 sliced avocado and then 1 slice of swiss cheese.
6. Top with 1/2 cup Killarney Avocado Slaw and then an additional slice of Marble rye and cut in half.

By RecipeOfHealth.com