Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, leftover corned beef & cabbage grilled sandwich. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Leftover Corned Beef & Cabbage Grilled Sandwich is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Leftover Corned Beef & Cabbage Grilled Sandwich is something that I have loved my whole life. They’re fine and they look wonderful.
While this recipe calls for prepared corned beef hash, you can chop up the leftover corned beef and potatoes from your St. This lighter recipe keeps the usual boiled or braised cabbage as raw, crisp leaves for holding the corned beef and fresh salsa. "Made as written and these were great!" says user Soup Loving Nicole. Use leftover cooked corned beef or deli corned beef in this creamy soup and repurpose the leftover veggies as well.
To begin with this particular recipe, we have to prepare a few components. You can cook leftover corned beef & cabbage grilled sandwich using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Leftover Corned Beef & Cabbage Grilled Sandwich:
- Take A few slices leftover cooked corned beef - chopped
- Prepare 1 wedge leftover boiled cabbage - chopped
- Get 2 oz (about) freshly shredded swiss cheese
- Make ready 1/4 cup (again, about lol) thousand island dressing
- Take 4 slices bread, your choice (all I had on hand was whole wheat)
- Make ready 2 tbs unsalted butter - softened
Corned Beef and Spinach Strata - I totally love this idea over having the same old hash! One of the best things about the corned beef you've cooked for St. Patrick's Day is turning the leftover meat and boiled potatoes into homemade corned beef hash. But there are plenty of other delicious ways to us leftover corned beef, as these recipes prove.
Steps to make Leftover Corned Beef & Cabbage Grilled Sandwich:
- First you need to get some of the excess moisture out of the cabbage since we'll be adding some with the dressing. Heat a 10 inch nonstick skillet over medium heat. When hot add corned beef and cabbage. Cook until most of the moisture has evaporated stirring often, just a few minutes.
- Transfer mixture to a medium bowl and let cool about 10 minutes. Stir in shredded swiss and dressing until combined. Rinse and dry skillet and heat over medium-low. While heating spread 1/2 tbs butter on one side of each slice of bread.
- I find it works best to cook one sammich at a time, so place one slice of bread butter side down in skillet. Spoon about half the filling over bread slice in skillet. Top with second slice of bread, butter side up.
- When bottom slice is browned (about 4-5 min) flip, gently press down on top with spatula, cover skillet to ensure everything gets melty while the second side browns (another few minutes).
- Transfer to a plate, let rest a few minutes. Cut to serve if desired. Enjoy!
According to Chowhounds, good hash is as much about technique as. Use up leftover corned beef hash from St. Patrick's Day by frying it with potatoes and eggs on the stovetop for a quick and easy meal. All that leftover corned beef can last longer than your St. Patrick's Day hangover and to be honest, its shelf-life appeal grows less and less with each passing day.
So that is going to wrap it up for this special food leftover corned beef & cabbage grilled sandwich recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
