Well, well, it seems we are to be featured in the upcoming Costco Connection magazine (March), with one of our recipes. We’re very excited of course, so make sure you read the next one carefully :). This was planned back in December, which means we spent Christmas contemplating St. Patrick’s Day inspired sandwiches. This is the one that was not chosen to be in the magazine, but which we really loved. It’s based on corned beef naturally, and it has a little green in it. We hope you enjoy, and check back at the end of February to see which one made the (cold) cut…
Corned Beef Coleslaw Avocado Sandwich
Makes 4 servings
- 2 medium sized Haas avocado, thinly sliced
- 4 Kirkland demi-baguettes
- 4 slices of corned beef
- 8 tbs horseradish mayo
- Corned beef coleslaw (recipe below)
Cut the demi-baguettes in half and toast in a toaster oven until golden brown. Spread 1-2 tbs horseradish mayo on the bottom part of the sandwich. Place a slice of corned beef on top.
Cut the avocado into slices, and place half an avocado on each sandwich. Finally lay out ¼ of the corned beef coleslaw on each sandwich. Enjoy while toast is warm.
Note: This recipe may leave you with some leftovers. That’s not a bad thing 🙂
- 8 tbs Best Foods real mayonnaise
- 4 tsp freshly grated horseradish root
Mix mayonnaise and horseradish in small bowl.
Corned Beef Coleslaw
(For 4 sandwiches)
- ½ medium green cabbage
- ½ medium red cabbage
- ½ red bell pepper
- 1 medium sized onion
- 2 tsp Grey Poupon Dijon mustard
- 3 oz corned beef
- 8 oz Best Foods real mayonnaise
- 2 tsp paprika
- ½ oz Papillon Roquefort
- 1.5 oz pumpkin seeds
- 1 tsp ground pepper
Slice both cabbages as thinly as possible. Finely dice the onion and the bell pepper. Cut the corned beef into ¼ x ¼ inch squares. Cut the Roquefort into small pieces. Place all the ingredients in a large bowl and mix.