I once cooked a whole corned beef brisket (that’s 10 or 12 pounds) for a St. Patrick’s Day dinner. With 5 people eating, I thought I would have plenty of leftovers. I was wrong. The beef was so good that we just couldn’t stop eating it.
But if your boiled dinner this year left you with some corned beef to enjoy again, we are going to state what we think is obvious: corned beef makes a great sandwich filling. Here are a couple of recipes to get your sandwich game on.
Corned Beef Sandwich Filling
- 1 cup cooked corned beef – cubed or shredded
- 1/2 cup mayo
- 1/3 cup finely chopped celery
- 1 Tbs finely chopped onion
- 2 teaspoons prepared mustard
Mix all ingredients fir 1 1/2 cups filling (3-4 sanwiches).
- Russian or 1000 Island dressing
- 2 slices Jewish-style rye bread
- 1 slice Swiss cheese
- Sliced, cooked corned beef (number depends on thickness of slice)
- 2-3 Tablespoons canned or jar sauerkraut
Spread both slices of bread with butter or margarine. Spread dressing on opposite site of butter on 1 slice. Place cheese, corned beef, and sauerkraut on top of dressing. Top with other piece of bread (buttered side out). Grill on stove over medium low heat until bread is golden on both sides and cheese is melted.
A note on dressing: Stuart Litt, owner of Hygrade’s Deli and maker of one of the best reubens in Detroit, uses a mix of bottled 1000 Island and bottled French dressing on his famous sandwich. You can also make your own 1000 Island – here’s a recipe. For even less hassle, mix 1/3 cup mayonnaise or Miracle Whip with 1 Tbs. (or more if you’re brave) chili sauce.