Saturday, March 24, 2012

Corned beef paninis

This year St. Patrick's Day came and went without any Irish food consumed or green clothing worn.  I went to the Flower and Garden show wearing black and ate Mexican food that evening with a couple friends.  I did have a corned beef...roast, brisket...whatever you call a chunk of corned beef in the freezer, though.  I really needed to get it used up so I threw it in the crockpot overnight not quite sure what I would do with it.  I turned it to the "keep warm" setting for the day while I was at work.

While at work for the day I decided I would make some type of panini sandwich.  A Reuben is typically what's made with corned beef.  Neither Tim or I are too fond of sauerkraut, though. Or Swiss cheese.  So with those couple changes I came up with our take on the Reuben, which isn't really a Rueben at all. Ok here we go...
I picked up a loaf of marbled rye and a few slices of provolone cheese at Hy-Vee after work.
For the sauce on the sandwich I decided to go with a little bit of mayo and spicy brown mustard.
Layer it all together on the sliced bread and throw on a sandwich press. Make sure to shred all the meat by hand, though, so you can get out all the fat. No fat will make it onto my sandwich!!
Well rounded plate: steamed broccoli, Isreali couscous Greek salad, homemade crispy French fries, and corned beef panini.

On one half of my sandwich I added some mushrooms. I had a carton of baby bella sliced mushrooms so I sauteed them up with some olive oil, fresh cracked pepper, and a clove of crushed garlic.

Let the mushrooms saute away, stirring occasionally.

1 comment:

  1. Is it weird that I've never had corned beef? It looks delicious, it's just never one of those things that screams "ORDER ME!" when I'm out at a sandwich shop...

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