Corned Beef & Cabbage Tea Sandwiches are a classic and scrumptious Irish staple that pairs perfectly with a cup of tea. Corned Beef & Cabbage Tea Sandwiches pictured with Whipped Blue Cheese & Apple Canapés and Corned Beef & Cabbage Tea Sandwiches.
Corned Beef & Cabbage Tea Sandwiches
Serves: 12
Ingredients
- 1 cup sauerkraut, drained
- ⅛ teaspoon caraway seed
- 5 tablespoons mayonnaise
- 2 tablespoons spicy brown Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon prepared horseradish
- ½ teaspoon granulated sugar
- 1 cup rocket (arugula)
- ½ pound thinly sliced corned beef
- 6 slices marbled rye bread
Instructions
- In a small bowl, stir together sauerkraut and caraway seed.
- In a medium bowl, whisk together mayonnaise, mustard, Worcestershire sauce, horseradish, and sugar until blended to make an aïoli. Spread a layer of aïoli onto 6 bread slices. On aïoli side of 3 bread slices, evenly layer rocket, corned beef, and sauerkraut. Top each with a remaining bread slice, aïoli side down, to make 3 whole sandwiches.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 4 rectangular tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour.
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