There is a loyal Irish community in Middletown that rises annually on the occasion of Saint Patrick's Day — this year on Saturday, March 17 — to celebrate with abundant mealtime enthusiasm. Their rallying cry is “Ithe, ól, agus a bheith sásta,” old Irish for "eat, drink and be happy."
Chabaso Bakery of New Haven produces Ciabatta Bread, one of New Haven's most famous culinary creations. Chabaso offers the following sandwich recipe just in time for the Irish Holiday. It's a hearty Italian contribution to a great Irish tradition.
on East Main Street, , are among Middletown places to pick up a fresh loaf — delivered from New Haven daily.
Corned Beef Sandwich with Horseradish Sauce
1 loaf Chabaso Ciabatta
Cooked Corned Beef Brisket (sliced thick)
Fresh Horseradish Sauce (see recipe below)
¼ cup soft butter
1 large skillet
Fresh Grated Horseradish Sauce
¼ lb fresh horseradish, peeled and grated
(Available at most good markets and natural food stores)
8 oz cream cheese (softened)
1 orange zested
2 chopped garlic cloves
¼ cup chopped red onion
¼ cup milk
Salt and pepper to taste
In a medium mixing bowl, combine the horseradish, softened cream cheese, zest, and garlic. Use a fork or wooden spoon to mash and mix in all ingredients smoothly. Add the milk slowly, and mix in completely. Add onions and salt and pepper to taste.
For each sandwich, slice the Chabaso Ciabatta bread into two ½-inch or thicker slices. Spread the horseradish sauce liberally over top side of each slice. of each sandwich. Layer generous amounts of sliced corn beef on the bread. Close the sandwich and spread butter on both outer sides.
Heat the skillet on medium heat. Place the sandwich on the skillet and cook until golden brown. Flip and repeat. And enjoy!