CORNED BEEF & CABBAGE SLIDERS
Prep: 20 minutes Cook: 20 minutes Serves: 8 for $
INGREDIENTS:
1 tablespoon olive oil
1 head cabbage, cut into small wedges
1 bottle Guinness (or any beer, I use gluten free beer)
8 ciabatta rolls (I used GF)
Dijon mustard
1 lb corned beef, cooked and sliced thinly
DIRECTIONS –
Preheat oven to 350 degrees. As it heats, place a skillet on medium-high heat, getting it warm. Add the olive oil and sear the cabbage wedges on both sides, about 1 minute each.
Place a cooling rack on top of a baking sheet. Place the cabbage wedges on the cooling rack, then pour the beer through the holes of the cooling rack. Carefully place the baking sheet in the oven and cook cabbage for about 20 minutes, or until the edges have browned a bit.
Assemble the sandwiches – Slice the ciabatta rolls in half. Spread Dijon mustard on one side, top with slices of corned beef and cabbage.
** I toast my Ciabatta rolls because that’s how I prefer any type of gluten free bread.