Corned Beef and Sautéed Cabbage Sandwich


     Great sandwiches have become one of my staples as of late. They’re easy to make, hard not to love, and surprisingly versatile. And while corned beef usually isn’t my first choice, I thought I’d take a crack at making a great sandwich out of it since St. Patrick’s Day is coming up soon.


     My plan was to make a fresh version of the classic reuben—corned beef of course, with sauteed cabbage and onions, sauerkraut, mustard mayo, sharp cheddar, and marbled rye. Thankfully, it all came together very well. It’s a powerhouse of briny, sour goodness, with enough sweetness from the onions and cabbage to cut through for some balance. Add the earthy rye and the tangy mustard mayo and this dish is completely delicious.


     The briny, sour vibes of this sandwich led to find me a pleasantly unexpected partner in La Crema’s 2015 Monterey Pinot Noir. Its tangy dark fruit and citrus notes come alongside its peppery spice to fit right in with the corned beef and sauerkraut. The two come together quite well, and the result is delightful. Head over to La Crema’s blog now to get the recipe!


     This is a sponsored post and, as always, all opinions are my own. Thank you for supporting the brands that support The Broken Bread.