These delicious sandwiches require little more than assembly and will take you back to when the deli reigned. They are perfect for a casual special occasion, but make sure to make a few extras to bring for lunch or for a late night snack.
Good corned beef and good bread are essential here. Also, you can use swiss if you prefer, but I love the way harvati melts.
Makes four sandwiches. Serve with sweet potato fries.
3/4 pound good corned beef, sliced thickly (I like Wellshire Farms)
8 large slices of rye bread
1/2 pound harvarti with dill, sliced
1 cup braised cabbage (omit the apples for this use), warmed
8 tablespoons Russian dressing
2 tablespoons butter, melted
1. Heat a grill pan over medium-low heat.
2. Brush each side of the bread with butter, then place on grill pan.
3. Toast bread on one side, then flip. Spread one tablespoon of Russian dressing on each slice of bread, then layer on cheese – 2 slices per side to cover bread completely.
4. When the cheese is melted and the second side is lightly toasted, remove the bread from the grill pan. On half of the bread, layer the cabbage, then pile on the corn beef. Top with a second slice of bread.