For some, St. Patrick’s Day brings a few things to mind: green beer, green clothes, green everything. But what this Irish holiday also brings is a collection of traditional meals eaten on this day, such as soda breads, Shepherd’s pie, Irish stew, and corned beef and cabbage. For today’s grill recipe, we’ve taken classic corned beef and put a modern, lunchtime spin on it by turning it into a tasty grilled sandwich. So grab a green beer and put on your favorite green shirt, and get ready for a delicious St. Patty’s Day treat: a grilled corned beef sandwich.

Sticking with Tradition

Traditionally, corned beef is served with cabbage, so we made sure to include some on this hearty sandwich. Paired with some Havarti cheese, slathered with some tasty sauces, and piled high with grilled onion, this sandwich is sure to be a hit. Let’s take a look at the recipe!

Ingredients

This recipe yields two sandwiches.

• 16 oz. Corned beef, thinly sliced (pastrami may be used if you’re unable to find corned beef)
• ¼ head of green cabbage, sliced thinly
• 2 tsp. sweet hot mustard (Mendocino Mustard is our preferred brand)
• ½ medium sized yellow onion, sliced thinly
• 2 Dutch crunch rolls
• 4 slices Havarti cheese
• 2 Tbsp. mayonnaise
• 4-6 oz. apple wood chips, with smoker box

Method

1. Begin by slicing cabbage and onion thinly. Slice the rolls in half lengthwise and set aside.
2. Preheat your grill to medium-high heat, with the smoker box on or underneath the grill grates. Also, place a grill grid or grill wok onto the grill grates while the grill is preheating.
3. When the wok/grid is hot, move it over or next to your smoker box and sauté the cabbage and onion together until charred and smoky, about 8-10 minutes depending on how hot your grill is.
4. Meanwhile, toast rolls gently over medium low flame on the grill grates.
5. When vegetables have cooked, set them aside and place the meat into the grill wok and turn it gently until heated through.
6. Next, separate the meat in two piles inside the wok, and add two slices of cheese to each pile.
7. When the cheese has melted through, spread half the mayonnaise and mustard onto each roll, then top with meat/cheese and grilled vegetables. Serve with a few pickle spears on the side.

*Tip: Pair with an ice cold Guinness for full effect!

Daniel Replogle

Daniel does business development and marketing at The Companion Group. When he isn’t writing you can find him rock climbing or doing ceramic artwork.