Saturday, March 23, 2013

A Taste of Erin

No, I have not turned cannibalistic... Erin, as in Ireland.  Not Erin, as in my cousin. That's just weird.

As promised, here's a look at my specific sandwich craving from last week.  It's a take on a sandwich we used to make at the sandwich shop I worked at during college.  I've only had it a few times and it's been YEARS since I worked at the shop. But, there I was, sitting at work... zoning out working hard and suddenly, it hit me.

Like a rock.

The craving that is.  I didn't actually get hit with anything.

I wanted an Erin (the shorthand we used for that particular sandwich at the shop).  I e-mailed M right away and told him about the craving.  He thought it was a little sketchy. 

I told him horseradish is less sketchy than sauerkraut, but he didn't seem too comforted by the thought.

So I set out on a quest to introduce him to the wonders of horseradish... and corned beef... and cheddar... and onion... and pickles...

Thankfully, it was near St. Patrick's Day and corned beef was on sale.  What do they call that? Serendipity? Something like that.

A few things that I recommend changing up, from what you see in my pictures. I really prefer sliced deli pickles (the huge sour pickles that you get in the big jars at delis... basically, it's the whole cucumber that's pickled. Then, you slice it lengthwise.) to the hamburger chips you see here. Similar flavor, but you use 2 or 3 large slices as opposed to, like, 27 little hamburger pickles. Ah, well... you use what you've got on hand.

The other thing - white cheddar is the best for this sandwich. The yellow cheddar was good, don't get me wrong. But the white cheddar just ups the flavor one more notch. Ultimate yum-ness.

Hungry yet?  If you're iffy on the horseradish... or any part of this lunchtime superhero, I beg you, try it at least once. Totally worth it.

Taste of Erin Sandwich
Prep Time: 2-3 minutes
Keywords: no-cook sandwich beef horseradish St. Patrick's Day

Ingredients (1 sandwich)
  • 2 slices whole wheat or whole grain bread
  • 3 oz. thinly sliced corned beef
  • 1-2 oz. sliced cheddar cheese
  • 2 Tbsp prepared horseradish
  • sliced red onion
  • dill pickle slices
  1. Spread horseradish on both slices of bread. Top one slice with cheddar cheese, followed by corned beef, pickle slices, and red onion.
  2. Top with second slice of bread and serve immediately.
  3. Note, if you're packing this in a lunchbox, pack the horseradish in a separate container and add to bread just before consuming. The horseradish will make your bread soggy if left on for a long period of time.
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1 comment:

  1. Claussen pickles are the best ever. Ever since I tasted them I've been a convert. The whole never heated aspect really does make them taste better and have a better crunch. Love you and so glad we got to talk today!


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