On Saint Patrick’s Day our house will be filled with the lovely aroma of corned beef and cabbage. And the next day we’ll be enjoying corned beef sandwiches.
Last year I experimented with two different varieties of rye bread that would be great to use with leftover corned beef.
The Man of the House and I even did some testing to see which bread we liked the best. While the toast test was a split decision, both of us favored the light rye bread for sandwiches.
You can read the details of the taste tests here:
I hope you have a happy Saint Patrick’s Day!