Corned Beef Brisket Sandwich

Corned Beef Brisket Sandwich – The perfect sandwich with leftover corned beef from your St. Patrick’s Day feast, but even the deli stuff will do in a pinch.

I love big holiday meals. I don’t care what the holiday is, the leftovers are always in abundance.  Creating new dishes from that initial meal is a creative outlet.  This year I did not buy a huge slab of corned beef brisket, so my leftovers were not as plentiful as they were in years past. But this doesn’t mean I was left without any.

I first toyed with a hash, but thought that was more work that I wanted to do at that exact moment.  Yes, I can be lazy in the kitchen too. It’s not always gourmet over here. Grilled cheese sandwiches have also sounded really good to me lately, so why not a corned beef and a grilled cheese combined…well, don’t mind if I do.

When writing up the recipe, I was rather vague with quantities since you may only want one sandwich or maybe want four.  We had these for lunch, the kid and I, then I made another for my friend Matthew after work and he washed it down with a Guinness, since I still have several lurking in my fridge.

Corned Beef Brisket Sandwich

Author: Michelle

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Ingredients

• Dark Rye Bread
• Shredded Corned Beef Brisket (about 2 oz per sandwich)
• Sliced Jarlsberg Cheese (about 1 oz per sandwich)
• Mustard (yellow, dijon, coarse brown, etc)
• Softened Butter

Instructions

1. Shred and reheat the corned beef brisket in a pan, to warm and slightly crisp.
2. Butter the outsides' of the bread.
3. Layer the sandwich in the frying pan/skillet, buttered side down, cheese, then the corned beef brisket, and spread mustard on the inside of the remaining buttered bread.
4. Grill on each side to the desired doneness, about 2 minutes or so each side.
5. Slice and serve.

Thank you for sharing!