Recipes & Pairings

In the late 19th century, courageous Irish immigrants braved the choppy oceans and unknown world as they made their way to America. These daring souls brought with them many customs from their homeland, as well as forged their own. It was around then that the traditional Corned Beef & Cabbage dish was cemented in Irish-American culture.

Ménage à Trois is honoring the spirit of these adventurers with a Corned Beef & Cabbage Sandwich. With layers of juicy meat, this is a recipe that you can really sink your teeth into. It pairs deliciously with a glass of California Red and a desire to live boldly.

Ingredients:
– 1 1/2 Cups Cabbage, Finely Shredded
– 3 Tablespoons Mayonnaise
– 1 Tablespoon Horseradish
– 1 Teaspoon Caraway Seeds
– 3 Tablespoons Butter, Softened
– 1 1/2 Tablespoons Dijon Mustard
– 1 1/2 Tablespoons Yellow Mustard
– 6 Slices Marbled Rye Bread
– 6 Slices Deli Corn Beef
– 3 Slices Swiss Cheese
– Butter for Grilling Sandwiches

Directions:
1. Blanch cabbage in lightly salted boiling water, just until crisp tender, about 1-2 minutes. Then, drain well; spread out on paper towel to eliminate extra moisture. Set aside.
2. Mix mayonnaise, horseradish, and caraway seeds. Blend this mixture with the shredded cabbage.
3. Mix mustards together, then spread on the unbuttered side of the bread slices; then top each of the three slices with about 1/4 cup cabbage mixture, then 2 slices corned beef, then 1 slice Swiss cheese.
4. Top each sandwich with the second slice of bread; butter the top of the second bread slice.
5. Cook the sandwiches on a griddle or sandwich press until browned (3-4 minutes).
6. Flip and grill the other side until browned and the cheese is melted.
7. And serve!