This classic sandwich is a perfect way to use up leftover corned beef after your St. Patrick’s Day celebration. Yum!
rye bread or other crusty bread, 2 slices
leftover corned beef, sliced
Swiss cheese slices
1/3 cup mayonnaise
1 1/2 tablespoons ketchup
2 tablespoons sweet pickle relish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
- Start a cast iron pan heating over medium low heat. (Or turn on a panini grill.) Mix together the dressing ingredients.
- Butter one side of each slice of bread. Lay the bread with buttered sides down. Lay a slice of cheese on the bread followed by some slices of corned beef. Pile some sauerkraut generously over the corned beef. Drizzle the dressing over the sauerkraut. Add another slice of Swiss cheese over the sauerkraut.
- Cook the sandwich on one side until bread is browned and cheese starts to melt. Carefully flip and cook the other side until nicely browned and the cheese is melted. Eat immediately!