There is a tried and true sandwich from the County of Cork in Ireland. Most pubs there (yes, in Ireland) serve it with these ingredients: thick slices of boiled corned beef, Swiss cheese, green cabbage and yellow mustard. All piled high on grilled marble rye bread or soda bread.

SODA BREAD
4 cups flour
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tbsp. caraway seed
1 3/4 c. buttermilk
1/4 c. oil

Mix together flour, baking powder, soda, salt, and caraway seed. Add buttermilk and oil and stir just enough to moisten dry ingredients. Shape dough into 2 mounds on a greased baking sheet. Cut a deep cross in the top of each (to keep the devil out!). Bake in a 350 degree oven for 50 minutes. Cool before cutting. Thick slices of this soda bread are well suited to hearty meats, thick cut sandwich vegetables and bright, flavorful condiments.

There are U.S. residents who have enjoyed a similarly-named sandwich at Bennigan’s - the County Cork Club Sandwich. There the resemblance ends, this mainstream version is an elemental “club” sandwich. And, unfortunately for its fans, Bennigan’s restaurants in most markets have removed the County Cork Club from their menus. While Bennigan’s has not responded as to the exact recipe for this favorite nor the reason it was removed from their menu, here’s the best that could be pieced together from several fan sites. Perhaps they guard it so closely in anticipation of a return?!

Slices of cooked ham and turkey combined with thick slices of sharp cheddar cheese and Swiss cheese all served with lettuce and tomato on a sunflower seed bread - with a spicy, tart, sweet honey mustard dressing for dipping. The search continues for a verified recipe from the Bennigan’s headquarters, until then, friends, this “best guess” will have to suffice.

So, my friends, don't confuse the County Cork Sandwich with the (U.S.) County Cork CLUB Sandwich. They are very different in origin and in content, but nevertheless, seek to enjoy both!