Sunday, March 18, 2012

Corned Beef and Cabbage Redux

My grandparents wouldn't approve of these corned beef, cabbage, and muenster cheese panini that I made for lunch (they're a far cry from the kosher deli sandwiches I grew up with), but how could I resist, with last night's leftovers sitting in the refrigerator? Here's the recipe:

Corned Beef and Muenster Cheese Panini
(loosely adapted from Panini Express)
Makes 2 sandwiches

1 cup thinly sliced green cabbage
1/4 cup water
1 tablespoon olive oil
1/4 teaspoon salt
Four slices country bread
1 tablespoon grainy mustard
6 ounces thinly sliced corned beef
3 ounces sliced Muenster cheese

1. Combine the cabbage, water, oil, and salt in a small skillet and heat over medium-high until the water comes to a boil. Cover, turn the heat to low, and cook, stirring occasionally, until the cabbage is wilted. Remove the cover and continue to cook until the water has evaporated.
2. Heat a panini press. Spread mustard on two slices of bread. Arrange corned beef on top of the mustard. Spread an even layer of cabbage over the corned beef. Top with cheese and the remaining bread slices.
3. Grill sandwiches until the bread is browned and the cheese is melted. Serve immediately.

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