Often associated with Irish-American cuisine, corned beef makes for a slightly different, yet quite delicious, variation of a traditional tea sandwich. We paired our recipe with a simple garnish of shredded cabbage for a little crunch and the creaminess of Muenster cheese for some added richness. We recommend pairing these sandwiches with a strong cup of black tea such as our house-blended English Breakfast.
Corned Beef and Cabbage Tea Sandwiches
Makes 12 Tea Sandwiches
- 2 Tbsp. mayonnaise
- 2 Tbsp. stone ground mustard
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 cup coleslaw mix (or finely shredded cabbage)
- 1/8 pound thinly sliced deli corned beef
- 6 thin slices Muenster cheese
- 6 slices seedless rye bread
- Mix mayonnaise, mustard, salt, and pepper until well combined.
- Take 3 slices of the bread and coat them well with the mayonnaise mixture.
- Lay out the other 3 slices of bread. Gently fold and layer four slices of corned beef onto each piece of bread.
- Top each with two slices of cheese.
- Divide the coleslaw mixture onto the three sandwiches.
- Top each with the bread that’s been spread with the mayonnaise mixture.
- Use a sharp, serrated knife to gently cut off the crusts of the bread. Gently cut each sandwich into 4 tea-sized sandwiches.