An Italian Twist on an Irish Favorite

Ciabatta bread is perfect for this corned beef sandwich.

You've heard "Erin go braugh" which means "Ireland Forever," but what about this saying: "ól, agus a bheith sásta?"

It's Gaelic for "eat, drink and be happy." To that end, here's a recipe from the makers of Chabaso bread that will make anyone who's Irish, or "Irish for a Day" quite happy:

Corned Beef Sandwich with Horseradish Sauce  


  • 1 loaf Chabaso Ciabatta
  • Cooked Corned Beef Brisket (sliced thick)
  • Fresh Horseradish Sauce (see recipe below)
  • ¼ cup soft butter
  • 1 large skillet

Fresh Grated Horseradish Sauce  


  • ¼ lb fresh horseradish, peeled and grated (Available at most markets and natural food stores)
  • 8 oz cream cheese (softened)
  • 1 orange zested
  • 2 chopped garlic cloves
  • ¼ cup chopped red onion
  • ¼ cup milk
  • Salt and pepper to taste

Directions: In a medium mixing bowl, combine the horseradish, softened cream cheese, zest, and garlic.  Use a fork or wooden spoon to mash and mix-in all ingredients smoothly. Add the milk slowly, and mix in completely. Add onions and salt & pepper to taste.  

Sandwich Assembly: For each sandwich, slice the Chabaso Ciabatta bread into two ½ inch or thicker slices.  Spread the horseradish sauce liberally over top side of each slice. of each sandwich.  Layer generous amounts of sliced corn beef on the bread.  Close the sandwich and spread butter on both outer sides.  Heat the skillet on medium heat.  Place the sandwich on the skillet and cook until golden brown. Flip and repeat. And enjoy!  

Chabaso Bakery was established in New Haven in 1995. It's known for its social outreach and community support. Their artisan breads can be found at and Everybody's Market.


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