Liberty Tree Tavern’s Tri-Corner Sandwich
If you are looking for a hearty sandwich, look no further than Liberty Tree’s TriCorner Sandwich. This gigantic item has plenty of roast beef topped off with horseradish sauce and crisp coleslaw. Like a lot of WDW dishes, there are several steps for completing this sandwich.
Let’s start with the horseradish sauce:
This one is pretty easy. I’m a stickler for getting all the sauces and sides down first, so they have time to blend the flavors together. This sauce is simple. You combine a half cup of sour cream and a 1/4 cup of prepared horseradish. Mix together and let them sit in the refrigerator.
Next, let’s move on to the coleslaw. This is one you will want to mix ahead of time. The slaw is just a traditional slaw recipe. I actually prefer the pre-cut coleslaw because it’s more convenient and saves you money too.
Take your coleslaw (or shredded cabbage) and add a 1/4 cup of mayonnaise and 1/4 cups of sour cream. Make sure to thoroughly mix all the ingredients. The slaw blend should be completely covered with mayo and sour cream. Now add two tablespoons of apple cider vinegar to the slaw. Once again, mix them well. You can finish it off with a little salt and pepper.
And yes, I tried to put some ingredients in as a “hidden Mickey.”
Like I said before, I make this ahead of time so all the ingredients can blend into a creamy slaw. Put the mixture in the refrigerator to chill until you need it.
Now on to the main event! At this point, you’re in “assembly mode.” Keep everyone on the bread, and you’ll be fine.
You do want to find a Focaccia bread. This sandwich is heavy, so you need a thick bread to hold everything. It took forever, but I found a nice cheese Focaccia at my local Italian market. Carefully slice the bread in half and use the bottom as our sandwich buildin’ base.
First, you want to take the horseradish sauce and spread a thick layer on the both slices of bread. If you like horseradish, add more. But you don’t want to have it overpower the other flavors.
Then I added sliced Swiss cheese. Now you want to use a good quality roast beef. I bought this in my deli (we have Vienna beef brands in Chicago).
If you are looking for a better presentation, don’t just slap some beef down. Personally, I like to roll the slices a little to give a fuller look to the sandwich (Yes, I know I’m weird).
Now you can take out the coleslaw mix and add about two to three tablespoons of coleslaw to the sandwich.
Top that off with some Arugula, which was the hardest ingredient for me to find (go figure!). You could sub with spinach and probably be okay.
Add the top half of your bread, and you can slice the sandwich into two (or fours). This sandwich was massive and pretty delicious. The roast beef I purchased was very tender and flavorful. The creamy coleslaw tempered the spicy horseradish. I think the most essential element is the bread. You need a good hearty bread to fully enjoy this sandwich. I will definitely be making this one in the future.
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