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

  1. Preheat broiler on high.
  2. 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.
  3. While potatoes are cooking, cut bacon into small strips, fry, drain, and set aside.
  4. Also while potatoes are cooking, mixed shredded carrot, cabbage, mayo, and celery seed in a bowl. Season with salt and pepper and set aside.
  5. 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.
  6. 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.
  7. Take muffins out of the oven and start to assemble.
  8. Place bottom muffin on plate and top with, mashed potatoes, pickles, mustard, corned beef, and slaw.
  9. Serve immediately with a pint of Guinness!


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