I know I'm a little late on posting leftovers for corned beef... but I couldn't pass up sharing this recipe with you.
Corned beef has got to be one of the best things about St. Patrick's Day... well, besides green beer.
Growing up we always had corned beef with cabbage for St. Patrick's, then made sandwiches with the leftovers the next few days or so.
My husband likes sandwiches the day of, so that's pretty much the way we roll in our household. Whatever day you choose to have corned beef sandwiches, these little delights are the way to go.
They are great as appetizers, also. So how do you use up all that leftover corned beef?
- 1/4 Cup Mayonnaise
- 1 Tablespoon Creamy Deli Style Horseradish, Or To Taste
- 2 Cups Left-over Corned Beef, Warmed Up
- 4 Slices Sandwich Bread, Any Kind
- 4 Slices Pepper Jack Cheese Or Provolone Cheese
- 4 Tablespoons Butter, Or As Needed
Heat a large griddle or pan on low heat.
In a prep bowl, mix the mayonnaise and horseradish. Slather some of the horseradish sauce on one side of each piece of bread. Place a slice of cheese on each piece of slathered bread. Divide the warm corned beef and place half on one piece of bread and one half on another piece of bread. Take the other slice of bread with the sauce and cheese and top the piece with corned beef. Do the same for the remaining sandwich. There should be two completed sandwiches.
Place a few tablespoons of butter on the heated griddle or pan to melt. Place the sandwiches on the griddle or pan, cover with a lid or foil for a minute or so. Watch carefully, so not to burn. Once crisp and golden brown, remove the sandwiches and add another couple tablespoons of butter to melt. Flip the sandwiches and brown on the opposite side.
Once the bread is nice and browned on both sides and the cheese has melted, remove to a cutting board and cut the sandwiches in eighths. Makes 16 Reuben Mini sandwiches.