Slow-cooked corn beef slices in a bolillo sandwich roll with a cilantro and cabbage slaw.
One of the things my husband does well in the kitchen is make a good sandwich. I don’t know what it is about men and sandwiches, but they seem to get that down before anything else. In fact, my husband and I often have a battle of the sandwiches whenever we have them for lunch. He always wins. Even if we use the same exact ingredients, he still manages to make a better sandwich than I do. What the heck, man?!
I pretty much gave up on making sandwiches with regular bread. You know, the kind we find in all the grocery stores and comes in a plastic bag. Sandwich bread. Apparently the only thing I’m good at when it comes to making sandwiches with that kind of bread is making toast. Bolillos are a whole other story. I can really throw down a bomb a$$ torta any given day. And he is happy to trade one of his for mine.
His response to this one when he had it yesterday was, “That was ten times better than the sandwich I bought for lunch today at —— deli!” and then followed up with “I’d pay $8 for a sandwich like this.” He was really disappointed in his $8 sandwich from the deli :(.
Win for me!!!!
Let me show you how I made it. It’s really simple. The hardest part is waiting for the meat to cook.
Cook the corned beef in a slow-cooker. This makes your life much easier. I set it on high, but if you’re going to be gone all day, set that baby on low. There are other ways to cook corned beef. You can cook it in the oven, or over the stove in a pot of water as well. Read the instructions on the package before you cook it so that you can decide what method is best for you.
By the way, I’m still learning how to cook beef, so this could have been a cooking error on my end as well. All I know is that when I started cutting it, it crumbled. When I waited a little longer to cut it, the meat didn’t crumble so easily. So be patient.
I toasted my bread with Oaxaca cheese under the broiler first.
Ah, yes. She is a beauty.
Enjoy my friends.
I hope you all have a wonderful weekend.
Corned Beef Bolillo Sandwiches
- Corned beef
- 4 cups chopped cabbage
- 2/3 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/2 teaspoon sea salt
- 1 teaspoon of chipotle adobo sauce from the can
- Oaxaca cheese slices
- 1 large ripe avocado peeled and cut into slices.
- 4 bolillo rolls
- Place meat in slow-cooker with seasoning packet. Add enough water to cover. Cook until tender.
When done, remove from water and let cool 20 minutes on a cutting board covered with foil.
- Combine cabbage, cilantro, mayonnaise, sea salt, and adobo sauce in a large bowl. Let chill in refrigerator until ready to assemble the sandwiches.
- Slice corned beef into 1/2 inch slices against the grain.
- Slice the rolls in half to open them without cutting all the way through. Place cheese slices over the open rolls; toast under a broiler until the cheese has melted.
- Assemble sandwiches as desired.