I’ve always thought that ham sandwich was the epitome of comfort food, sandwich version, but I’ve changed my mind. About 80 percent of the corned beef that I made went straight between slices of bread. I really need to make space inside the fridge so that I can brine more beef to keep a constant and abundant supply of corned beef.
Seriously addictive. And you don’t even need a lot of additions and garnish to make a good corned beef sandwich. All it really takes is good corned beef and a dressing to balance and contrast with the saltiness of the meat. Vegetables may be added but they aren’t a requirement. »