Corned Beef Sandwiches

 My family loves corned beef not only on St. Patrick's Day, but all year round. I usually make extra so that we can make corned beef sandwiches. This recipe is great cold or warm. Of course you can have an Irish beer with this sandwich, but since I'm The Vineyard Mom, I prefer a light red wine like a Grenache or Pinot Noir. Cheers!

 

2 Slices of sourdough bread

1 tablespoon Dijon mustard

1 tablespoon of Russian dressing

2 slices of swiss cheese

¼ cup of coleslaw

4 oz. of corned beef

( 1 tablespoon extra virgin olive oil if serving warm)


You can have this sandwich either cold or warmed up.


Cold Sandwich

Spread Russian dressing on one slice of bread and layer swiss cheese, corned beef and coleslaw.

Spread Dijon mustard on the other slice and top the sandwich.


Warm Sandwich

Drizzle extra virgin olive oil on the bottom of both slices of bread before you assemble.  Put the stacked sandwich onto a grill pan and weigh it down or on a panini press for 3 minutes per side


Russian Dressing

1/4 cup mayonnaise

2 Tbs. ketchup

2 Tbs. relish

1/4 tsp. garlic powder

1/4 each of salt and pepper.

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