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Looking to try a new kind of Irish corned beef sandwich recipe? Savor our ploughman corned beef avocado sandwich with portobello mushrooms, honey mustard and beer-soaked cheese on rustic bread. Recipe developed by Chef Matthew Murphy - New Orleans Ingredients 3 3 3thick slices of rustic bread 2 2 2oz. OUNCE_USVolumehoney mustard (2 parts whole grain mustard mixed with 1 part honey) 1 1 1oz. OUNCE_USVolumechives, finely chopped 5 5 5oz. OUNCE_USVolumecorned beef, sliced 1 1 1medium ripe, Fresh Hass Avocado, peeled, seeded and sliced 4 4 4thick slices of Irish cheddar cheese (Swiss can be used), soaked in Irish stout beer for 2 hours 1 1 1large portobello mushroom, roasted and sliced 1 1 1medium tomato, sliced Instructions Spread honey mustard on three slices of bread. Sprinkle the bread with chives. On one slice of bread, layer the corned beef, avocado and cheese. On another slice of bread, layer the mushroom, tomato and cheese. Bake both slices in a 350 degrees F oven for 2 minutes. Put the two pieces together with the third slice of bread between them. This is a very thick sandwich and may need a skewer or long pick to hold it together.   *Medium avocados are recommended for this recipe. A medium avocado averages about 6 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 1

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