ST. PATRICK'S DAY SANDWICH
ingredients
- 4 Stone & Skillet English Muffins, split
- Kerrygold Dubliner Cheese
- 4 medium sized Yukon Gold potatoes
- 1 stick unsalted butter
- 1/2 lb thick cut bacon
- Strong Irish mustard
- Dill pickle chips
- Corned beef, premade or homemade, keep warm in low oven and sliced
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup mayonnaise
- 1 tablespoon celery seed
- Salt and pepper
preparation
- Preheat broiler on high.
- Peel and cut potatoes into 1/2 inch cubes and place in cold water in a medium-sized pot and turn heat to high. Once the water starts to boil, keep cooking until potatoes are very soft.
- While potatoes are cooking, cut bacon into small strips, fry, drain, and set aside.
- Also while potatoes are cooking, mixed shredded carrot, cabbage, mayo, and celery seed in a bowl. Season with salt and pepper and set aside.
- Drain potatoes and add them to a standing mixer with paddle attachment. If you don’t have a standing mixer, a potato masher or fork will work. Add the butter and bacon and mash or mix until it comes together. Season with salt and pepper.
- Take the bottom half of muffin and add 1 slice of Dubliner cheese. Place all for bottom halves on a baking sheet and place under broiler to melt.
- Take muffins out of the oven and start to assemble.
- Place bottom muffin on plate and top with, mashed potatoes, pickles, mustard, corned beef, and slaw.
- Serve immediately with a pint of Guinness!
