A corned beef sandwich is blah but a corned beef sanguich is heavenly
OK, there you are, staring at the leftover corned beef from St. Patrick’s day. It is the same situation after every holiday. Staring at left-over meat or poultry. Thinking about making the same blah sandwiches. Slather some mayo or mustard on rye, pile on the meat, and eat the same old same old.
You do not want a sandwich. You want, what we call in Chicago, a sanguich. Something tasty, salty, savory, crunchy, fatty, and tastes out of this world.
It is not hard to kick up a sandwich. You just need the right condiments. A good sandwich is just like a good taco. A combination of fat, crunch, sweet, sour, and that sixth sense, umami.
This is not as hard as it seems. What makes a Reuben so great? The thousand island salad dressing used as a spread. The dressing has everything to take that sandwich over the top.
All you need are some extra condiments to raise your sandwich to the top level.
Good mayo. Mayo is the fat, sweet, and sour component. Good mustard for the bite and more acidity. Miso paste for salt and umami. Some of the cooking liquid or gravy, if you saved it. I braise my corned beef in stout and water.
Make a spread. Then, top with some shredded cabbage for crunch. Good sturdy bread is important. A hearty rye or pumpernickel will do.
This spread will be good for a few sanguiches.
You could do the same for any left-over meat or poultry. Adding gravy, which is seasoned, adds more flavor. The rest add fat and punch.
2 Tbls. Mayonaise
1-2 Tbls. of mustard or to taste
1 Tbls. Miso paste*
1-2 teaspoons cooking liquid or gravy, if thickened. If it is liquid, err on the short side.
Salt and fresh ground black pepper to taste
Sliced corned beef
Dark sturdy bread
Shredded cabbage or lettuce
Thoroughly whisk all ingredients except salt in a bowl.
Taste and add salt if necessary.
Spread on both slices of bread.
Construct your sanguich, topped with cabbage or shredded lettuce.
Eat with the cold beer.
*If you cannot find miso you can substitute with tomato paste, two teaspoons of soy sauce, and anchovy paste.
The original idea for this came from tips in the holiday issue Bon Appetit magazine.