St. Patrick’s Day Includes More than Cocktails. Rye Refresh X3 – Classic Chicago-style Corned Beef on Rye Gets a Glow Up!

St. Patrick’s Day Includes More than Cocktails!
Rye Refresh X3 :
Classic Chicago-style Corned Beef on Rye Gets a Glow Up!

Corned beef on rye with mustard is a classic, but it’s the same sandwich that everyone eats on St.Patrick’s day. We’re Chicago, we made our pizza sky-high and our buildings breathtaking, so we can do better.
In that spirit, we delved into our pantries and fridges to give the corned beef sandwich the glow up it deserves.

Sandwich maker’s tip: If possible leave your corned beef out of the fridge for 30 min -1 hour before assembling the sandwiches so the meat isn’t cold in these sandwiches.

The Maxwell Street Corned Beef Sandwich:

You can smell the onions grilling long before you get to your favorite hot dog stand. Many Chicago sandwich classics add these delicious onions and
we couldn’t help but wonder how they would be on a classic corned beef. The result is fantastic, the onions add a rich, sweet flavor to the sandwich,
and we’re wondering where they’ve been all our life.

Instructions

For the sautéed onions (enough for about 6 sandwiches)

 2 Large yellow onions, sliced thin into quarter moons
 3 Tbsp. Salted butter
 1/2 tsp Salt

1. Prepare the sautéed onions:
Melt the butter in a sauce pan, add the onions and salt. Cook for
about 30 minutes on medium heat. Can be made ahead of time. Make sure the onions are
warmed when assembling the sandwich.

For the Assembled Sandwich

 4 oz. Sliced deli corned beef
 2 Sport peppers
(optional and best if you slice them in half longwise and take off ends)
 Sautéed onions
 Yellow mustard
 2 Slices S.Rosen’s Seeded Rye Bread (Can sub with plain)

Instructions
To assemble the sandwiches start with a spread of mustard, top with the corned beef, then the
sautéed onions and sport peppers. Enjoy!

The Chicago Style Corned Beef Sandwich

In your fridge there is a jar of sweet relish, yellow mustard, and sport peppers that have been languishing since fall, waiting until it’s time for backyard bbqs.
But why must they wait? Why can’t Chicago’s favorite condiments pair up with another sandwich? The result is delicious and very fresh tasting.

For the Assembled Sandwich
 2 Slices S.Rosen’s Seeded Rye Bread (Can sub with plain)
 4 oz. Sliced deli corned beef
 Yellow mustard
 Neon green relish
 Diced white onion
 3-4 Roma tomato slices
 3-4 Kosher Dill pickle chips (instead of a spear)
 2 Sport peppers (optional and best if you slice them in half longwise and take off ends)

Instructions
1. Start with a spread of yellow mustard on the base slice of bread, then add the corned beef. After the corned beef, add the tomato slices, dill pickle chips, white onion, and celery salt.
2. Spread the sweet relish on the other piece of bread, then place it on top of the tower of ingredients.

Enjoy and remember never put ketchup on your corned beef. (do we need to say this?)

Green River Bread Pudding

So you bought 5 liters of Green River Soda for St. Patrick’s Day. Happens to all of us!

Its hypnotic hue just makes it leap into your cart. We’ve had this issue, so with this
inspiration, we decided to take the beloved Chicago soda and make a bread pudding
that’s both festive and it has a tropical taste that is reminiscent of key lime pie.

With all these recipes, we recommend leaving the bread out overnight or toasting it in
the oven for 20-30 minutes at 300°F and allow it to cool before combining it with the wet ingredients.

Green River Syrup

— 3 cups Green River soda

–Bread Pudding
–12 Slices S.Rosen’s Farmers Market Craft White Bread, dried out
— 6 Eggs, beaten
–1 ½ Cup whole milk
— 1 tsp Vanilla extract
— 6 Tbsp. Green River syrup
— Grated lime zest from 1 lime
–4 Tbsp. Shredded coconut
–2/3 Cup white chocolate chips
— 3 Drops green food coloring (for optimal color)
–3 Tbsp. Melted butter

Green Powdered Sugar Icing:
Ingredients:
— 1 Cup powdered sugar
— 1 1/2 Tbsp. Whole milk
— 1 1/2 Tbsp. Green river syrup

Instructions
1. First, make the Green River Syrup,
heat 3 cups of Green River in a small pot over medium heat until it reduces to 1 cup.
Put aside and let cool. Can be done in advance.

2. Dice slices of bread into pieces (about 12 pieces from each slice).
Once all bread is diced, collect it into large bowl.

3. In a separate bowl, beat together eggs until smooth, then add milk, vanilla, and
Green River syrup. Whisk until blended well.

4. Pour mixture over bread pieces,
add the lime zest, white chocolate chips, and coconut and gently stir until the pieces
seem to have absorbed the mixture.
Once this has happened, drizzle the butter over and mix until it is well combined.

5. Grease an 8” by 12” baking dish with butter, and spoon the mixture in.

6. Preheat oven to 375°F and cover bread pudding with a lid or aluminum foil
Remove foil after 15 min and cook until you start to see some golden brown edges, about another 15 minutes.

7. Optional step:
For an easy powdered sugar icing topping, combine 1 cup powdered sugar with 1
1/2 Tbsp. milk, and 1 ½ Tbsp. Green river syrup, then stir until it becomes a
smooth liquid.
Add more milk if needed until you reach the desired consistency.
Drizzle over bread pudding.
Add green sprinkles if you’re feeling over the top.

If you get this far, you will have an amazing St. Patrick’s Day meal!

Make sure you invite family and/or friends!