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Thursday, March 14, 2013

Get in my belly | Corned Beef Sliders


Earlier this week I mentioned that I was planning ahead for my St. Patrick's Day meal and posted a recipe for The Hungry Housewife's Guinness Chocolate Cake with Salted Caramel Glaze

Before the cake (I'm sure I can wait that long!) I will be serving these little gems - Corned Beef Sliders (recipe from one of my favorite Seattle bakeries, Macrina.

Makes 8

Ingredients: 

1/4 head thinly sliced red cabbage


3 tbsp mayo

1/4 cup Dijon mustard

2 tsp ketchup

2 tbsp beer

1 tsp dried chili flakes

1 package (8) Macrina brioche slider buns (or whatever kind of slider buns you can find locally)

2 tbsp unsalted butter, melted

8oz thinly sliced corned beef (preferably house-made)

8 slices of Gruyere cheese

Directions:

Preheat oven to 350.

In a medium bowl combine the may, 1 tsp mustard (the remainder is for the sandwiches), ketchup, and beer. Add in the sliced cabbage, chili flakes and add salt to your taste. Mix well and set aside for 30-45 minutes to wilt and macerate.

Cut all slider buns in half. Lay with cut side up on a rimmed baking sheet and brush with butter. Place baking sheet in the oven for 3 minutes to warm buns.

Remove from oven and spread each side with the mustard. Layer corned beef on the botto side. Half the cheese slice and lay on the top. Return sliders to the oven for another 3-5 minutes to warm up and melt the cheese. Remove from oven and place a dollop of cabbage slaw on the corned beef. Place the top of the sandwich and secure with a toothpick.

(The sliders will require a cold beer and few napkins as as accompaniment!)

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