Glutenfreeda Corned Beef & Cabbage Flatbread Sandwiches

This casual twist on traditional St. Patrick’s Day fare features Glutenfreeda’s Artisan Flatbreads

Ingredients:

• 1 package of Glutenfreeda Artisan Flatbreads (thawed)
• 1 lb. thinly sliced corned beef (from the deli)
• 1 cup of fresh, shredded cabbage
• 1 fresh carrot, julienned
• 1/4 cup sour cream
• 2 Tbsp. ketchup
• 2 tsp. garlic, minced
• 2 tsp. prepared horseradish
• 4 oz. of sliced Swiss cheese

Directions:
In a medium bowl, combine sour cream, ketchup, horseradish and garlic. Mix well. Add carrot, cabbage and toss until coated with dressing. Set aside.

On two of the flatbread pieces, layer with slices of cheese, followed by half of the meat. Top both with the other two flatbread pieces.

Wrap each in foil squares and place on baking sheet ensuring that the cheese covered part of each is on the bottom. Bake in pre-heated oven at 350 F for 20 minutes or until cheese is melted.

Before serving, remove the top flatbread from each and spread with an equal amount of vegetable/dressing mixture. Replace top flatbread and cut into halves to serve.