Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, leftover corned beef & cabbage grilled sandwich. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Leftover Corned Beef & Cabbage Grilled Sandwich is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Leftover Corned Beef & Cabbage Grilled Sandwich is something that I’ve loved my entire life. They are nice and they look wonderful.
This corned beef recipe calls for canned meat, but go ahead and use any leftover corned beef you have from your St. While the list of ingredients is simple (and likely already on hand), don't hesitate to add anything you have that's quiche-worthy, like vegetables or even leftover grains. Use leftover cooked corned beef or deli corned beef in this creamy soup and repurpose the leftover veggies as well. Serve with fresh bread and butter, or go classic with some saltines or oyster crackers.
To get started with this recipe, we must prepare a few components. You can cook leftover corned beef & cabbage grilled sandwich using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Leftover Corned Beef & Cabbage Grilled Sandwich:
- Make ready A few slices leftover cooked corned beef - chopped
- Prepare 1 wedge leftover boiled cabbage - chopped
- Get 2 oz (about) freshly shredded swiss cheese
- Take 1⁄4 cup (again, about lol) thousand island dressing
- Get 4 slices bread, your choice (all I had on hand was whole wheat)
- Get 2 tbs unsalted butter - softened
Patrick's Day—but our loaded recipes for pizzas, casseroles and more will have you looking forward to leftovers! Patty's Day festivities are over, you may find yourself with a plateful of leftover corned beef. Don't let it go to waste! These recipes will put it to excellent use whether you use.
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!
Don't let it go to waste! These recipes will put it to excellent use whether you use. If you only have a little bit of corned beef leftover, stuffed baked potatoes are a super- smart and easy way to stretch the meat into another meal. Just like the classic sandwich, you'll load up your potato with plenty of sauerkraut, corned beef, Swiss cheese, chopped pickles, and thousand island dressing. Leftover Corned Beef Cabbage and Potato Soup.
So that’s going to wrap this up for this special food leftover corned beef & cabbage grilled sandwich recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
