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!
- 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
- 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
- In a small mixing bowl add the mayo ingredients, fold the ingredients together, set aside in refrigerator for about ten minutes to chill.
- Slice the roll lengthwise into two halves.
- Spread both halves with the garlic-mustard mayo.
- Place approximately 1 cup of arugula along the bottom roll.
- Top the arugula with slices of cheddah.
- Top with the sliced corned-beef.
- Top the sandwich with its lid, plate with your favorite potato salad, chips, or slaw.
Enjoy, Lá Shona Fhéile Pádraig!