Corned Beef and Killarney Avocado Slaw Sandwich

Hot thinly sliced corned beef brisket accented with California Avocado, Swiss cheese and Killarney Avocado Slaw on marble rye is a delicious new way to celebrate St. Patrick’s Day or any deli day. Freshly braised corned beef brisket accented with California Avocado and Killarney avocado slaw is a delicious new way to celebrate St. Patrick’s Day. Yummy goodness and nutrition wrapped up in a great dish.

Corned Beef and Killarney Sandwich

Serving suggestion: Serve with California Avocado Potato Salad, California Avocado Caesar Salad or green apple. Add grated orange rind to the slaw for more flavor and garnish with sliced green onion.

Beverage Pairings: Pair with Irish black lager or other black lager beer, a non-alcoholic beer or sparkling water with fresh lemon juice and lemon slices.



  • 12 ounces cooked corned beef, thinly sliced, hot
  • 4 (1/2 ounce) slices Swiss cheese
  • 1 ripe, Fresh California Avocado, peeled, seeded and sliced (plus additional for the Killarney slaw)
  • 8 slices marble rye bread

Irish Beer Mustard Sauce

  • 1/4 cup spicy brown mustard
  • 1 1/2 tablespoons Irish beer or lager
  • 1 1/2 teaspoons green onion, white end only, minced
  • 1/2 teaspoon sugar

Killarney Avocado Slaw

  • 4 ounces fresh shredded cabbage and carrot mix
  • 2 tablespoons diced yellow bell pepper
  • 1 tablespoon thinly sliced green onion
  • 1/3 cup plain nonfat Greek yogurt
  • 3 tablespoons coarsely mashed ripe, Fresh California Avocado
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon fresh lemon juice
  • 3/8 teaspoon caraway seed
  • 1/4 cup diced ripe, Fresh California Avocado*

* As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.


  1. Irish Beer Mustard Sauce: Whisk all ingredients together and efrigerate.
  2. Killarney Avocado Slaw: Mix together all ingredients except the diced California Avocado, and then fold that in last and refrigerate.
  3. Sandwich: 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.
  4. Top each with 3 ounces warm corned beef, then with 1/4 sliced California Avocado and then 1 slice of Swiss cheese.
  5. Top with 1/2 cup Killarney Avocado Slaw and then an additional slice of Marble rye and cut in half.

Prep: 20 min | Cook: 5 min | Total: 25 min

Nutrition information per serving: Calories 570; Total Fat 31 g (Sat 9.4 g, Trans 0 g, Poly 2.2 g, Mono 15.1 g); Cholesterol 97 mg; Sodium 1495 mg; Potassium 600 mg; Total Carbohydrates 44 g; Dietary Fiber 8 g; Total Sugars 8 g; Protein 27 g; Vitamin A 1045 (IU); Vitamin C 21 mg; Calcium 198 mg; Iron 4 mg; Vitamin D 6 (IU); Folate 136 mcg; Omega 3 Fatty Acid 0.3 g

% Daily Value*: Vitamin A 21%; Vitamin C 35%; Calcium 20%; Iron 22%

* Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe and photo used with permission from: California Avocado Board