Suit up with your best green, bake the Guinness cake from Clodagh’s Irish Kitchen, brew your very own vegan Baileys, and make. this. corned-beef sandwich. Because it’s time for your first annual Shamrock Day party and the awesome sauce is the pot of gold. Ireland’s patron saint would surely nod in approval of this epic menu trifecta. Friends bring the beer, you make sure the Baileys flows and leads to a river-dance dance-off. Here’s a playlist. Invite your downstairs neighbors too or you’ll have to save a piece of cake to apologize. And that probably won’t happen. As they say in the Land of Ire, “Sláinte!” Here’s to good health. And river-dance videos that will live on… and on.
You can bake the cake, make the Baileys and the sandwich sauce the day before so all that’s left to do during the party is assemble sandwiches (which guests can help with) and enjoy yourself.
Get an insider peek at the recipes from this week’s plan here. Also re-add any of the recipes as many times as needed to your plan using the (+1) to duplicate the ingredients in the shopping list accordingly.
The Best Reuben Sandwich
1½ tbsp unsalted butter, soft
4 slices sourdough or rye bread, ½-inch thick
½ Awesome Sauce recipe (below)
4 slices Swiss cheese
½ cup sauerkraut, drained
8 oz corned beef, sliced
4 pickles, for serving
- Spread a thin layer of butter on one side of each bread slice.
- Slather some awesome sauce on 2 bread slices (unbuttered side). Then add the bread, butter side down to a heavy sauté pan or griddle pan.
- Divide the cheese slices on top, then the sauerkraut, and then the corned beef.
- Slather the remaining two slices of bread with awesome sauce. Top the sandwiches with the bread, butter side up.
- Turn heat to medium and press down the sandwiches with a spatula. You can also use a plate stacked with a can of beans (we don’t own a panini press, so this works wonders).
- Cook for about 4 minutes, or until the bottom is nicely browned. Gently turn over and cook an additional 3-4 minutes.
- Serve immediately with a side of pickles.
½ cup mayonnaise
2 tbsp sour cream
2 tbsp ketchup, or sriracha if you like it spicy
2 tbsp sweet pickle relish
2 tbsp yellow onion, grated
1 tsp Worcestershire sauce
¼ lemon, juiced, about 2 teaspoons
— sea salt, to taste
— black pepper, freshly ground, to taste
Whisk all ingredients in a bowl, season with salt and pepper to taste. Cover and store in the fridge until ready to use.
½ cup full fat coconut milk
½ cup almond milk
½ cup brewed coffee, strong, good-quality
¼ cup maple syrup
½ vanilla bean
— sea salt, a pinch
¼ cup Irish whiskey or bourbon, or to taste
- If you don’t have a coffee maker, buy a bottle of cold brew or a cup from your local cafe. Also, this needs to chill in the fridge, so it’s a perfect make-ahead party drink.
- In a small pot over medium-low heat, add in all the ingredients expect for the spirit you’re using.
- Bring to a very low simmer, whisking a few times. Remove the pot from heat, allow the mixture come to room temperature, then add the bourbon or whiskey and whisk again.
- Strain into a jar for keeping in the fridge. Serve cold or over ice. Keeps in the fridge up to a couple days. Make it often for a whale of a time. And remember… there’s coffee… so having this in the mornin’ with yer weekend breakfast is completely acceptable/encouraged.