Corned-Beef Hoagie with Garlic Mayo


When your family has Irish ancestry on both sides, on St. Patrick’s Day one must find the beef. . . Corned-Beef that is!  Though not truly an ancestral Irish fare, corned-beef was introduced to the immigrant Irish and became a staple of American-Irish.  This Chicken Thief simply notes, its just tasty!

Sandwich Ingredients:

  • Hoagie or submarine roll
  • 2 to 3 Tbsp garlic-mustard mayo (see recipe below)
  • 1 cup washed arugala leafs
  • 4 to 5 slices of thinly sliced corned-beef
  • 3 slices of thin sharp Wisconsin cheddah, or bettah yet an aged Irish cheddah

Mayo Ingredients:

  • 2 to 3 Tbsp of lite mayo
  • 1 tsp of minced garlic
  • 1/2 tsp of ground double superfine mustard
  • 1/4 tsp dry oregano
  • 1/4 tsp dry parsley

Mayo Directions:

  1. In a small mixing bowl add the mayo ingredients, fold the ingredients together, set aside in refrigerator for about ten minutes to chill.

Sandwich Directions:

  1. Slice the roll lengthwise into two halves.
  2. Spread both halves with the garlic-mustard mayo.
  3. Place approximately 1 cup of arugula along the bottom roll.
  4. Top the arugula with slices of cheddah.
  5. Top with the sliced corned-beef.
  6. Top the sandwich with its lid, plate with your favorite potato salad, chips, or slaw.

Enjoy, Lá Shona Fhéile Pádraig!