This is one more recipe I like to make with leftover corned beef and that is a Reuben sandwich with homemade dressing. Using my panini maker is my favorite way to make this sandwich.
Reuben Panini Sandwich
- 1/2 cup mayonnaise
- 3 tbsp. ketchup or chili sauce
- 2 tbsp. sweet pickle relish
- 1 tbsp. fresh horseradish (comes in a jar in the refrigerator section of your store)
- prepared yellow mustard for spreading
- 8 slices rye bread (this time I used Pepperidge Farms Deli Swirl Rye and Pumpernickel Bread)
- 12 to 16 oz. of thinly sliced corned beef (you could substitute thinly sliced smoked turkey)
- 4 slices swiss cheese, thinly sliced or grated
- sauerkraut (comes in a bag in the meat area), rinsed and well drained NOTE: you can cook the saurerkraut first to evaporate excess moisture to prevent a soggy sandwich
Combine the first 4 ingredients in a small bowl. Spread a thin layer of yellow mustard on one side, then layer with the corned beef, cheese, sauerkraut and mayonnaise mixture.
Grill either in a Panini maker, on top of the stove in a grill pan or you could even broil them in the oven.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/03/14/reuben-panini-sandwich/
I have also included a recipe using a coleslaw mix. A different twist on the famous ‘Reuben’.
Reuben Panini with Coleslaw
- 2-1/2 cups packaged coleslaw mix
- 1/4 cup honey dijon salad dressing
- 8 slices rye bread
- 8 slices of swiss cheese, thinly sliced
- 12 to 16 oz. corned beef, thinly sliced
Combine the coleslaw and dressing. Place one piece of cheese on 4 slices of bread, then layer with corned beef, slaw mixture and another slice of swiss cheese.
I find when I use my Panini maker I do not need to brush oil or melted butter on the outside of the sandwich.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/03/14/reuben-panini-sandwich/