We love to celebrate St. Patrick’s Day at our house, but don’t love the corned beef and cabbage dinner that is traditional. Instead, we make a grilled sandwich with all the flavor of corned beef but not of the hassle of the cabbage.
Grilled Corned Beef Sandwiches
two sliced of bread for each sandwich (used a good crusty bread)
shaved corned beef
sauerkraut, well-drained
provolone cheese
butter, (about one tablespoon per sandwich)
2 cloves of garlic, minced
Make the sandwich: slice of bread, provolone cheese, sauerkraut, corned beef, provolone cheese, slice of bread.
Using a heavy bottom skillet, melt the butter on medium high head and add a small bit of garlic. Carefully place the sandwich in the skillet with the melted butter. Allow to toast for a few minutes then flip over (you may need to add a bit more butter). Cover and continue cooking until the cheese has melted and it is hot all the way through. About 5 minutes. Watch it so it doesn’t burn. Serve immediately.
NOTE: These are also great with a Panini press.