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

---

---

---

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

---

---

---

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 CaliforniaAvocado.com/recipes.