By Julia Boyle
THE ERICKSON TRIBUNE

If you’re planning on sitting down to a meal of corned beef and cabbage this St. Patrick’s Day, you may be surprised to learn that the dish is not as traditionally Irish as you think.

According to many Irish cultural experts, corned beef didn’t enter the Irish diet until thousands of immigrants fled to the U.S. during the potato famine, most of them landing in New York, N.Y. They were introduced to corned beef by their neighbors, many of whom came from Eastern Europe, and cabbage and potatoes were cheap and abundant. Thus, the Irish-American “tradition” was born.

No matter how old—or young—the recipe, many people will still feast on corned beef and cabbage as they celebrate their Irish-American heritage on March 17. The chefs in Erickson kitchens have prepared a nontraditional take on this traditional dish, turning it into a simple and delicious hot sandwich.

Enjoy on St. Patrick’s Day or any day of the year, served with crisp, cold pickle spears or a bowl of warm soup.

Recipe adapted from From the Chef ’s Kitchen (2006).

Corned beef sandwich

Ingredients
2 slices marble rye 
1 tsp Dijon mustard
3 oz corned beef thinly shaved, not sliced
1/4 cup sauerkraut
2 slices white American cheese

Directions
Heat a griddle to medium heat. Butter one side of each slice of bread, and spread a thin layer of mustard on the other side. Place one slice, butter-side  down, on the griddle. Top with cheese, corned beef, sauerkraut, and the other slice of bread. Grill until bottom slice of bread is golden brown—about four  minutes—then flip and grill the other side. Cut on a diagonal and serve with a  crisp kosher pickle and cup of hot soup.