Corned Beef and Killarney Avocado Slaw Sandwich

May 11, 2023May 11, 20230 1
Corned Beef and Killarney Avocado Slaw Sandwich
in Sandwich

Prep

20 min

Cook

10 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

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

Nutrision Information

Servings Per Recipe
4
Calories
570
Sugar
6g
Fat
31g
If you're a fan of corned beef and avocado, this sandwich will be a real treat for your taste buds. The combination of hot corned beef, melted Swiss cheese, ripe avocado slices, and tangy Killarney slaw, all on top of delicious toasted marbled rye bread, creates a unique and delicious flavor profile that will leave you wanting more. The spicy brown mustard sauce used as a spread on the rye bread elevates the flavor even further, giving extra zip to every bite. Whether you're making this sandwich for lunch, dinner, or as a party appetizer, it's sure to be a crowd-pleaser.

Instructions

1.In a small bowl, whisk together the spicy brown mustard, Irish beer, minced green onion, and sugar until combined. Set aside.
2.In a separate bowl, mix together the shredded cabbage and carrot mix, diced yellow bell pepper, thinly sliced green onion, plain nonfat Greek yogurt, coarsely mashed ripe avocados, granulated sugar, fresh lemon juice, and caraway seed until well combined. Set aside to use as Killarney slaw.
3.Preheat a non-stick skillet over medium heat. Toast the rye bread slices until crisp and golden brown.
4.Spread the beer-mustard sauce on one side of each slice of rye bread.
5.To assemble the sandwiches, layer hot corned beef and Swiss cheese slices on four slices of the toasted rye bread. Add sliced avocado and Killarney slaw on top of the cheese, and cover with the remaining slices of rye bread.
6.Serve hot and enjoy!

PROS

This sandwich is a flavorful combination of thin-sliced hot corned beef, melted Swiss cheese, ripe avocado slices, Killarney slaw, and spicy brown mustard sauce, all on top of delicious toasted marbled rye bread.
It is filling, satisfying, and perfect for lunch or dinner.

CONS

The corned beef used in this recipe is high in sodium and saturated fat, so it should be eaten in moderation as part of a balanced diet.
Additionally, the preparation and assembly of this sandwich may take some time and effort.

HEALTH & BENEFITS

Corned beef is a good source of protein and vitamin B12, but it is also high in sodium and saturated fat, which can increase the risk of high blood pressure and heart disease in some individuals. Avocado is high in monounsaturated fats, fiber, and vitamins C, E, and K, making it a heart-healthy food that can help promote good cholesterol levels. The Killarney slaw in this recipe is a great way to add some vegetables to your diet, as it contains shredded cabbage and carrot, bell pepper, green onion, avocado, and Greek yogurt.

Print

Leave a Reply

Your email address will not be published.