This is by no means healthy. It is really, really, exceptionally, good though.
Always use real mayo. I like the olive oil brand from Kraft the best.
Corned Beef and Pate Sandwich
- 1/4 lb sliced corned beef
- 3 tbsp pate
- 1 green onion chopped
- 10 very thin slices cucumber
- 8-12 slices mozzarella cheese
- 2 slices thick rye bread
- raw green cabbage leaves
Heat a cast iron griddle in the oven to 350 degrees. Spread a coating of mayo on the outside of each piece of bread and place it on the griddle mayo side down. On each slice of bread spread an equal amount of pate. On one piece pile all the corned beef. On the other side arrange the green onion and cucumber. Place in the oven and toast for five minutes. Layer each piece of bread with equal amounts of cheese and return to the oven until cheese has melted and bottom of bread is browned, about 15 minutes. Remove from oven and place cabbage on top of the meat side. Flip vegetable side on top and press sandwich together while the cheese is still hot. Serve with potato chips and Guinness.