Ingredients
2 Slices of S. Rosen's Seeded Rye Bread (seeded or plain)
6 oz. Onion and cabbage mixture (50/50 mixture)
3 oz. Corned beef (cut into strips)
1 oz. Grated Irish cheddar
2 Tbsp. Butter
Mayo
Directions
1. Heat a nonstick skillet to medium high and melt 1 Tbsp butter. Once fully melted add the onion and cabbage mixture to the pan. Sauté until onions and cabbage are soft and browned. Remove from pan and place to the side.
2. Reheat nonstick skillet to medium high and melt the rest of the butter. Add sliced corned beef and sauté until browned around the edges. While corned beef cooks, toast bread.
3. Once corned beef is brown around the edges, add onion and cabbage mixture to reheat. After a minute, add grated Irish cheddar and mix well.
4. Spoon corned beef mixture onto a slice of bread. Spread mayo on the other slice and top the sandwich.