Get ready to embark on a culinary journey that combines the rich, hearty flavors of traditional Irish cuisine with a modern twist! The Corned Beef and Killarney Avocado Slaw Sandwich is not just a meal—it's an experience that will transport you straight to the emerald landscapes of Ireland. Imagine tender, succulent corned beef nestled between crispy rye bread, topped with a creamy, vibrant avocado slaw that adds a fresh and unexpected dimension to every single bite. This isn't just another sandwich; it's a gourmet masterpiece that will revolutionize your lunch routine and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Iris
Serves: 4 servings
Ingredients
- 4 slices of rye bread
- 1 cup corned beef, sliced
- 1 avocado, mashed
- 2 cups cabbage, shredded
- 1 carrot, grated
- 2 tablespoons mayonnaise
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Gather 4 slices of rye bread, 1 cup of sliced corned beef, 1 mashed avocado, 2 cups of shredded cabbage, 1 grated carrot, and 2 tablespoons of mayonnaise. Have salt and pepper ready for seasoning.
- In a mixing bowl, combine the shredded cabbage and grated carrot. This will form the base of your Killarney avocado slaw. Toss them together gently to ensure they are well mixed.
- Add the mashed avocado to the cabbage and carrot mixture. Stir until the avocado is evenly distributed, giving the slaw a creamy texture. Season with salt and pepper to taste. Mix thoroughly and set aside.
- Heat a skillet over medium heat. While the skillet is warming up, prepare your rye bread. You can toast it lightly in the skillet or leave it untoasted, depending on your preference.
- If you choose to toast the bread, place the slices in the heated skillet and toast for about 2-3 minutes on each side, or until they reach your desired level of crispness. Remove from the skillet and set aside.
- In the same skillet, add the sliced corned beef. Heat it for about 5-7 minutes, stirring occasionally, until it is warmed through. The beef should be hot but not overcooked to maintain its tenderness.
- Once the corned beef is heated, remove it from the skillet and prepare to assemble your sandwiches. Lay out the toasted rye bread slices on a clean surface.
- Spread a tablespoon of mayonnaise on one side of each slice of rye bread for added flavor and creaminess.
- On two of the slices, layer the warmed corned beef evenly. Make sure to distribute it well so each bite has a good amount of beef.
- Top the corned beef with a generous portion of the Killarney avocado slaw, ensuring each sandwich is loaded with the slaw mixture.
- Finish the sandwiches by placing the remaining slices of rye bread on top, mayo side down. Press down gently to help the sandwich hold together.
- Cut the sandwiches in half if desired, and serve immediately. Enjoy your Corned Beef and Killarney Avocado Slaw Sandwich with your favorite side or chips!
Tips
- Choose high-quality corned beef for the best flavor—look for meat that's well-marbled and from a trusted butcher.
- For extra crispiness, butter the outside of your rye bread before toasting for a golden, crunchy exterior.
- Let the avocado slaw sit for 5-10 minutes before assembling to allow the flavors to meld together.
- If you prefer a warmer sandwich, you can briefly press the assembled sandwich in a panini press or hot skillet.
- For a lighter version, you can use Greek yogurt instead of mayonnaise in the slaw.
- Fresh ingredients are key—ensure your cabbage is crisp and your avocado is ripe but not oversoft.
- Don't be afraid to customize! Add a dash of hot sauce or some pickled onions for extra zing.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 25g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 70mg
