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
- 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
Shred and reheat the corned beef brisket in a pan, to warm and slightly crisp.
Butter the outsides' of the bread.
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.
Grill on each side to the desired doneness, about 2 minutes or so each side.
Slice and serve.
What’s your favorite thing to do with leftover corned beef brisket?