Corned Beef and Killarney Avocado Slaw Sandwich

Serves: 4


12 oz. cooked corned beef, thinly sliced, hot (See this link for cooked corn beef recipe)
4 oz. (1/2-oz.) slices Swiss cheese
1 ripe, Fresh California Avocado, peeled, seeded and sliced (plus additional for the Killarney slaw)
As needed Irish Beer Mustard sauce (recipe below)
As needed Killarney Avocado Slaw (recipe below)
8 slices marble rye bread

Irish Beer Mustard Sauce

1/4 cup spicy brown mustard
1 1/2 Tbsp. Irish Beer or lager
1 1/2 tsp. green onion, white end only, minced
1/2 tsp. sugar

Killarney Avocado Slaw

4 oz. fresh shredded cabbage and carrot mix
2 Tbsp. diced yellow bell pepper
1 Tbsp. thinly sliced green onion
1/3 cup plain nonfat Greek yogurt
3 Tbsp. coarsely mashed ripe, Fresh California Avocado
1/2 tsp. sugar, granulated
1 tsp. fresh lemon juice
2/5 tsp. caraway seed
1/4 cup diced ripe, Fresh California Avocado

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit