The Ultimate Spiced Beef Sandwich
by Kevin Dundon
4 people
120 minutes
10 minutes
Ingredients
- 1 tbsp Apple Cider Vinegar
- 8 tbsp Butter
- 1 medium Carrots , grated
- 4 tbsp Mayonnaise
- 1 medium Onion , sliced
- 0.4 head Red Cabbage , grated
- 8 slice Rye Sourdough Bread
- 400 g SuperValu Signature Tastes Smoked Allenwood Cheddar , sliced
- 1 kg SuperValu Signature Tastes Tom Durcan Irish Spiced Beef
- 4 tbsp Wholegrain Mustard
Method
- Place the beef in a large pot of boiling water and bring to the boil for around two hours. Leave to cool in the liquid, then remove and slice thinly.
- For the slaw, combine the red cabbage, onion, carrot, 2 tablespoons of mayonnaise, 2 tablespoons of wholegrain mustard and the apple cider vinegar in a bowl. Set aside for 20 minutes.
- In a small bowl, combine 2 more tablespoons of mayonnaise and 2 tablespoons of wholegrain mustard, set aside until needed.
- When ready to serve, preheat your grill. Butter one side of all the bread slices and place under the grill for a few seconds until toasted and warm.
- Now it’s time to build your sandwich: Spread some wholegrain mayonnaise on the toasted bread, layer spiced beef slices and top with the cheese. Place back under the grill to allow the cheese to melt.
- When the cheese has melted, spoon the red cabbage slaw over half of the cheesy loaded bread slices. Press down to seal and enjoy immediately.
