My favorite St. Patrick’s Day memory was in 2nd grade. The day before, my teacher had us set up “leprechaun traps” of our own devising, made of elementary school staples like straws, glue, and construction paper. When we came in the next morning, we found the traps destroyed and bits of green felt and gold glitter everywhere. I remember being certain that the mess was from real leprechauns and not possibly Mrs. Mattis’ work. My 2nd grade reasoning? No teacher would even consider trashing their own classroom.
With St. Patrick’s Day coming up, of course I had to make something with an Irish element. Back over Thanksgiving, I had an incredible sandwich at Goose Feathers Cafe in Savannah. It was so good – caramelized vegetables, melty cheese, flavorful corned beef held together between two slices of toasty baguette. I think what really made it pop was the pesto mayo – it gave the whole sandwich a punch of creamy, complex flavor. I opted to toast my sandwich in the oven once I assembled it to get the bread warm and toasty and ensure that the cheese was fully melted. You can definitely leave that part out if you’d like if you’re running short on time. The recipe below makes 2 sandwiches, but you could easily scale the recipe up or down.
Also, I found a Serious Eats article that was full of very helpful tips about cooking corned beef (and it compares corned beef to a hot dog in the shape of a steak – so true).
- • 2 6-inch sections of a french of ciabatta baguette, sliced in half longways
- • 4-6 slices of leftover corned beef, thinly sliced
- • 2 tablespoons butter
- • one small onion, thinly sliced
- • one small red pepper, thinly sliced
- • ¼ cup mushrooms
- • 2 slices Havarti cheese
- • 1 tablespoon mayonnaise
- • 1 tablespoon pesto
- To make the sauteed vegetables: Place a medium skillet over medium heat. Add the butter. Once the butter has melted, add the onion, red pepper, and mushrooms. Cook until vegetables begin to soften and turn slightly brown, about 5-7 minutes.
- To make the pesto mayonnaise: Mix the mayonnaise and pesto together in a small bowl.
- To assemble the sandwiches: Place 2-3 slices of corned beef on the bottom slice of bread for each sandwich. Top the corned beef with the sauteed veggies, dividing evenly amongst the 2 sandwiches. Place a slice of cheese (tear it in half if you need it to be in a rectangular shape to better fit the baguette) over the veggies on each of the sandwiches. Spread the pesto mayonnaise evenly over the flat side of the top slice of bread. Place the top half of the baguette, pesto mayo side-down, over the bottom half of the sandwich.
- To toast the sandwich (optional): Preheat the oven to 350. Wrap each of the sandwiches tightly in aluminum foil. Once the oven has reached 350, place the sandwiches on the rack and cook for 15 minutes.
Inspired by Goose Feathers Cafe in Savannah, GA