Corned Beef And Swiss On Rye Food

CORNED BEEF AND SWISS PANINI ON RYE

Steps:

• Preheat your panini grill or a grill pan over medium heat.
• Break up the corned beef with your fingers and place it into a bowl. Add a tablespoon of water to the top of the corned beef then cover with a paper towel. Place into the microwave and heat for 30 seconds. Place a little bit of mayonnaise on top of one slice of bread. Add the corned beef to the top followed by a piece (or two) of Swiss cheese. Spread some grainy mustard on another slice of rye bread then place it on top.
• Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!
• Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it - I bet you will like it and it's way better for you!

CLASSIC REUBEN SANDWICH (CORNED BEEF ON RYE WITH SAUERKRAUT AND SWISS) RECIPE

Steps:

• For the Russian Dressing: In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season dressing with salt and pepper and set aside.
• For the Sandwiches: Preheat oven to 350°F (180°C). Lay a sheet of aluminum foil on a rimmed baking sheet and place corned beef in the center. Bring foil edges up to form walls, then add 2 tablespoons (30ml) water to corned beef. Seal package well and transfer to oven to heat corned beef, 10 minutes.
• Transfer to oven and cook until cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.

RYE WITH SWISS AND CORNED BEEF APPETIZER

Steps:

• preheat oven to 400F.
• Slice bread into 20 pieces. If using a 1.5 loaf, slice into 3/4" to 1" slices and cut those in half.
• Mix all other ingredients in a bowl.
• Place about 1 tablespoon of cheese mixture onto each piece of bread and place on a baking sheet either oiled or lined with parchment paper.
• Bake for 12 minutes or until cheese is lightly browned in spots. Broiling is good, also, but be careful not to burn or over brown.
• Cool and serve.

CORNED BEEF & SWISS APPETIZERS

Steps:

• PREHEAT broiler. Beat cream cheese and mustard in medium bowl with electric mixer on medium speed until well blended.
• ADD corned beef, Swiss cheese and onion; mix well. Spread evenly onto toast slices. Place on baking sheet.
• BROIL 2 to 3 minutes or until lightly browned.

CORNED BEEF AND SWISS ON RYE

Steps:

• TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.TO MAKE THE SLAW: In a large bowl mix together the cabbage and onion. In a small bowl whisk together the mayonnaise, vinegar, sugar, and salt. Pour the mixture over the vegetables, mix thoroughly, and set aside until the sandwiches are ready.Grill the corned beef over Direct Medium heat just long enough to warm, about 30 seconds. Transfer to a platter and cover to keep warm while you prepare the rest of the sandwiches.Butter one side of each slice of rye bread and spread the dressing on the other side. On six of the bread slices, place one slice of cheese on the side with the dressing.Grill the bread slices, butter side down, over Direct Medium heat until lightly toasted and the cheese begins to melt, 30 to 60 seconds. Remove from the grill.Pile the corned beef on the bread slices with the melted cheese, then spoon equal portions of the cole slaw on top. Cover each sandwich with the second slice of bread, toasted side up. Cut the sandwiches in half and serve immediately.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.