Happy St. Patty’s Day! – A Skinny Corned Beef Sandwich

 

Happy St. Patty’s Day all!  This morning I was on ABC’s morning show in Chicago making this skinny corned beef sandwich.  Here’s the thing:  If/ when I make a dish ‘skinny’, I don’t just replace the high fat/ high calorie ingredients with their low fat/ often-strange and much-less-tasty counterparts.  I hate using that stuff.  So many times, the ‘low fat’ version of something is flavorless or filled with other ingredients that I probably don’t want in my body anyway… like hydrogenated oil or something.

So, instead, I’d rather just create something all together different with full flavored ingredients that naturally have fewer calories and are naturally low fat.  Like this sandwich below.  The classic corned beef sandwich is a reuben, right?  And while the reuben is DELICIOUS (on occasion), it’s slathered in thousand island dressing (which is basically EXPLODING with calories) and a bunch of butter or other fake fat (like that liquid butter stuff that they use at diners…ick!  What is that stuff?) which makes it sit in your stomach (and later, on your ass) like a brick for the entire day.

So here’s what I came up with instead.  I kept the rye bread and the corned beef ‘cuz, well, you gotta, but 86′d the heavy mayo dressing all together.  To pack a flavor punch, I made an apple, watercress & horseradish slaw, which delivers on sweet, peppery & spicy.  Then, I replaced the swiss cheese with smoked gouda… not that gouda is lower in fat, just that it has a stronger flavor so a little will go a long way.  It also has a creaminess to it, so we’re not totally loosing that quality in the sandwich.  Make sure to slather on the Dijon, too.  It’s a good go-to condiment with lots of flavor and virtually no calories.  And to get the crispy, toasty bread, I just sprayed a non-stick pan with a little EVOO spray and laid the sandwich right in there.  You could use a grill or panino press if you have one… I don’t.

It’s the NEW corned beef sandwich!  It’s salty, sweet, smoky, earthy, tangy, peppery, and hot… all at once!  Not bad, huh?  I think it’s pretty delicious.  Give it a go and tell me what you think!

 

Skinny Corned Beef Sandwich with Watercress, Apple & Horseradish Slaw

(Makes 2 Sandwiches)

2 T                       Fresh Horseradish Root (Grated on a box grater)

1                          Cameo, Gala or Fuji Apple (Grated on a box grater)

12 sprigs            Watercress

2 T                       Light Vinegar such as Champagne

TT                        Freshly Ground Black Pepper

 

4 Slices             Rye Bread

6 Slices             Corned Beef

2 Slices             Smoked Gouda

3 T                      Dijon Mustard

Make the slaw by combining the first 5 ingredients.  Set aside.

Heat a non-stick pan over medium heat.  Spray with olive oil based pan release.  Spread the bread with the mustard then place it side by side in the pan.  For each sandwich, layer the corned beef on one piece of bread and the Gouda on the other.  Cover with a lid and let toast 2-3 minutes or until bread is golden and the cheese has melted.  Remove from the pan and fill each sandwich with half of slaw mixture.

Cut and serve!

 

Camille Parker

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