Corned Beef and Killarney Avocado Slaw Sandwich

• 12 ounces cooked corned beef, freshly cooked, thinly sliced and hot
• 4 slices swiss cheese
• 1 ripe avocado, peeled, seeded and sliced (plus additional for the Killarney slaw)
• 8 slices marbled rye bread
• 14 cup spicy brown mustard
• 1 12 tablespoons irish beer or 1 12 tablespoons lager beer
• 1 12 teaspoons green onions, white end only, minced
• 12 teaspoon sugar
• 4 ounces fresh shredded cabbage, and carrot mix
• 2 tablespoons diced yellow bell peppers
• 1 tablespoon thinly sliced green onion
• 13 cup plain nonfat Greek yogurt
• 3 tablespoons coarsely mashed ripe avocados
• 12 teaspoon sugar, granulated
• 1 teaspoon fresh lemon juice
• 38 teaspoon caraway seed
• 14 cup diced diced ripe avocado

1. Best if using hot cooked corned beef brisket thinly sliced.
2. To prepare the Irish Beer Mustard Sauce: Whisk all ingredients together and refrigerate.
3. To prepare the Killarney Avocado Slaw: Mix together all ingredients except the diced avocado and then fold that in last and refrigerate.
4. Place 4 slices of marble rye on cutting board, top with Irish Beer Mustard sauce or place it aside to use as a dipping sauce.
5. Top each with 3 oz.
6. warm corned beef, then with 1/4 sliced avocado and then 1 slice of swiss cheese.
7. Top with 1/2 cup Killarney Avocado Slaw and then an additional slice of Marble rye and cut in half.

beef, swiss cheese, avocado, marbled rye bread, brown mustard, irish beer, green onions, sugar, cabbage, yellow bell peppers, green onion, yogurt, avocados, sugar, lemon juice, caraway seed, avocado

Taken from www.food.com/recipe/corned-beef-and-killarney-avocado-slaw-sandwich-497625 (may not work)