Corned Beef And Killarney Avocado Slaw Sandwich

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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
• 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, end only, minced
• 1/2 teaspoon sugar
• 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

Recipe

• 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.