Tired of the same old corned beef and cabbage St. Patrick’s Day menu? This year, try putting corned beef into a sandwich paired with a secret sauce instead.
This St. Paddy’s Day, try a corned beef sandwich served with a secret sauce and egg on a pretzel bun. Cookbook author Sonya Keister swears by the egg, sauerkraut and secret sauce combo. This recipe comes from Sonya Keister, food blogger and author of “Chef’s Table: Concepts and Recipes for Gathering” .
Keister initially wanted to develop this as a slider recipe for Super Bowl and similar sports-watching parties, but with a runny egg component, decided it worked better as a full-size sandwich. “The runny egg oozing into the creamy sauce offset by the sauerkraut and tiny kick from the secret sauce is just so delicious,” she says. “Trust me.”
This recipe comes from Sonya Keister’s new “Chef’s Table” cookbook. In a medium bowl, combine the mayonnaise, sour cream, ketchup, Worcestershire sauce, smoked paprika, Calabrian chile pepper paste, horseradish and salt to taste, whisking until smooth. Set aside. Slather each pretzel bun with a little Dijon mustard on one side and secret sauce on the other. Place on baking sheet.Top the bottom half of each pretzel roll with several slices of corned beef and top with Swiss cheese. Place another slice of Swiss cheese on the other half of the pretzel bun. Broil sandwiches — open face — until the cheese is melted on both halves, watching closely to make sure you don’t overdo it.
Working in batches, heat olive oil in a nonstick skillet and cook 1 egg per sandwich until set, but still a little runny in the middle. Sprinkle with Parmesan, season with salt and pepper, then transfer each egg to a sandwich. Finish with sauerkraut, more secret sauce and the bun top. Serve as is or slice in half for smaller portions.Miss Manners: What's a pocketbook? How do I get on an elevator?They were part of the Bay Area exodus. Now, they’ve decided to return.
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