CORNED BEEF SANDWICHES WITH PICKLED CABBAGE

Corned Beef Sandwiches with Pickled Cabbage image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 12

1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons vegetable oil
1 8-ounce package shredded green cabbage (about 3 cups)
1 cup thinly sliced onion
2 teaspoons coriander seeds, coarsely crushed in resealable plastic bag with mallet
1 teaspoon celery seeds
2 tablespoons white wine vinegar
1 teaspoon sugar
8 slices rye bread
4 ounces sliced sharp white cheddar cheese
12 ounces thinly sliced corned beef

Steps:

Whisk mayonnaise and Dijon mustard in small bowl. Set aside.
Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve.
Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice.
Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.