Corned Beef and Killarney Avocado Slaw Sandwich

A delicious new way to celebrate St. Patrick’s Day. Adapted from California Avocado Growers Assoc.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 12  ounces cooked corned beef, freshly cooked, thinly sliced and hot
• 4  slices swiss cheese
• 1  ripe avocado, peeled, seeded and sliced (plus additional for the Killarney slaw)
• 8  slices  marbled rye bread

• Irish Beer Mustard Sauce

• 1⁄4 cup spicy brown mustard
• 1 1⁄2 tablespoons  irish beer or 1 1⁄2 tablespoons lager beer
• 1 1⁄2 teaspoons green onions, white end only, minced
• 1⁄2 teaspoon sugar

• Killarney Avocado Slaw

• 4  ounces  fresh shredded cabbage, and carrot mix
• 2  tablespoons  diced yellow bell peppers
• 1  tablespoon  thinly sliced green onion
• 1⁄3 cup  plain nonfat  Greek yogurt
• 3  tablespoons  coarsely mashed ripe avocados
• 1⁄2 teaspoon sugar, granulated
• 1  teaspoon fresh lemon juice
• 3⁄8 teaspoon caraway seed
• 1⁄4 cup  diced diced ripe avocado

Directions

1. Best if using hot cooked corned beef brisket thinly sliced.
2. To prepare the Irish Beer Mustard Sauce: Whisk all ingredients together and refrigerate.
3. To prepare the Killarney Avocado Slaw: Mix together all ingredients except the diced avocado and then fold that in last and refrigerate.
4. Place 4 slices of marble rye on cutting board, top with Irish Beer Mustard sauce or place it aside to use as a dipping sauce.
5. Top each with 3 oz. warm corned beef, then with 1/4 sliced avocado and then 1 slice of swiss cheese.
6. Top with 1/2 cup Killarney Avocado Slaw and then an additional slice of Marble rye and cut in half.