• 4 ea - Turano Bleacher Buns
• 4 ea – Vienna Beef natural casing hot dogs
• 4T – Vienna Beef Horseradish Mustard
• ¼ head - Green Cabbage, thinly shaved
• 4 slices – Vienna Beef Corned Beef, cooked and cooled (see recipe)
• 1T – Canola or neutral oil
• 1T - Butter
• ¼ cup- corned beef cooking liquid
• ¼ cup – Vienna Beef Kosher pickle brine
• 1 pkg- Vienna Beef Pickled Corned Beef

Sandwich Build
① Dice the cooked corned beef and add to a cold pan over medium heat
② Cook the corned beef pieces until crispy on all sides, remove from the pan and set aside
③ Add the oil to the pan and allow it to heat fully
④ Add the cabbage in a thin layer, let the cabbage cook and char without moving it
⑤ Heat a second pan, and add the hot dogs, slowly brown them on all sides until hot throughout
⑥ Once the cabbage is cooked deglaze the pan with the corned beef liquid and the pickle brine
⑦ Add the corned beef pieces back to the pan
⑧ Add the butter and turn off the heat, gently toss the cabbage to allow the butter to glaze the cabbage
⑨ Assemble the hot dogs by placing a bleacher bun open on the plate, topping it with the hot dog, the cabbage mix, and the mustard

Cooked Corned Beef
① Remove from bag. Place corned beef and spices in a large pot.
② Add water to cover. Cover the pot and place on medium-high heat. Bring to a boil.
③ Once the water comes to a boil, skim foam off the top, reduce heat to medium-low, cover and simmer for 30 minutes per pound or until desired tenderness.
④ Corned Beef is tender when easily pierced with a fork.
⑤ Once cooked, remove from the pot, slice and enjoy