The Best Sandwich I Ever Had!

Good Saturday morning to you!  I didn't cook a corned beef on St. Pat's as I usually do.  Our past few weeks have been somewhat topsy turvy.  Mom was in hospital.  Greg has been away on business.  To Tennessee, and then to Texas.  But when doing the marketing the other day, they had corned beef rounds on sale.  I bought a small one, thinking I would cook it up for some sandwiches.  Boy do I wish I had gotten two!!!  I prefer a round to a flat cut.  I think that they are more tender.  Anyway, I cooked it one afternoon for several hours, and then cooled it, and put it in the fridge.  This way, when you slice it for sandwiches, the slices come out just perfectly.

I had marked a recipe for grilled cabbage the other day on Pinterest, and decided to make this to go along with my corned beef on rye.  The recipe says to cut cabbage into 4ths.  I thought that would make the pieces too big, and take too long to cook.  I cut mine into 8ths.   Don't remove the core, as this is what will hold the cabbage wedges together.  Rub cabbage with some softened butter onto outsides.  Season with cracked sea salt, and cracked pepper, and a little garlic salt.  The recipe called for parmesan too, but I didn't use any.  Wrap a piece of bacon around each wedge, stretching the bacon as you go to cover as much of the outside of cabbage as you can.  Simply tucking in the end piece when you get to it.  I grilled mine on the stove, using my well seasoned cast iron Lodge grill.  Preheat your grill pan to a med/high heat.  Laying several of the wedges down at a time, so as not too crowded.

Cooking each side about 5 minutes or so.  When the bacon is browned well, and the cabbage leaves begin to caramelize.....flip to the other side.

By now, you are salivating and counting the seconds until you can bite into one of these sandwiches.  But you must wait........I make a spread for the rye bread with a couple of Tablespoons of a good grainy and spicy mustard, and about a 1/4 cup of sour cream.  Mix well and spread onto bread.  When my cabbage was almost done, I threw some of the corned beef on the grill to heat up.

As you can see in above photo, I also placed the cabbage onto the widest back side for a bit to grill as well.
Take the cooked wedges off the grill and using a serrated knife, slice it up and lay it down over the bread and corned beef on both sides.

I was so eager to sink my teeth into this sandwich, that I didn't take a photo after I put it together and sliced it in half.  About this time, my son got home, and asked what smelled so good.  I fixed him the first one, and before I could make mine, he asked if there was enough for another.  He has what we call, "dinner-dar" and has an amazing ability to arrive precisely as the meal is finished and ready to serve!
The words escape me, to describe how unbelievably delicious this was!!!!!!  I sat there eating my sandwich thinking this is the best sandwich I have EVER had!!!!!  No joke!  PLEASE do yourself a big favor, and go straight to the market and buy a big corned beef.  Cook it up, and cool it overnight, or for at least a few hours.....and then make your cabbage wedges!!!!  SO, SO, SO delicious!!!  I know I will be buying another one this weekend!  Try it!  I had to share!!!
XO  Kris