Mini Corned Beef Sandwiches

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Just in time for St. Patrick’s Day… Try leftover corned beef on mini sandwiches.

Corned Beef Gets a Second Life

If you are going to cook a traditional St. Patrick’s Day dinner, make sure to save some corned beef for leftovers. I usually choose a brisket to cook because it’s quite tender. So there is a debate: should you chose the point or flat cut. Here’s the difference according to Cindy McMullen:

The point has more fat content, it's thicker, and some say a more flavorful cut. The brisket is a tough cut of meat. Some prefer the point because it tends to be more tender and juicy after cooking.

The flat or round cut is much leaner, as you can see. Once it's prepared, it has a better presentation than the point. It still has a layer of fat on the bottom that will keep it moist after the slow cooking process.

Regardless of the cut, these sandwiches will taste great with either, and in a pinch, you can buy sliced corned beef from a deli.

Mini sandwiches get a few minutes on the griddle before they are dressed with coleslaw, pickles and Russian Dressing.

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Mini Corned Beef Sandwiches

Yield: 10 mini sandwiches

Ingredients

• 20 slices cocktail rye bread like Rubschlager’s

• 3 T butter, melted

• 1/2 lb. sliced corned beef

• 5 slices Swiss cheese 

• 1 cup coleslaw

• 6 pickles sliced

• 1/2 cup Russian dressing (recipe below)

Directions

Lightly brush one side of each piece of bread with butter. On a hot griddle lay 10 slices butter side down. On these slices layer the corned beef and top with cheese. Cook them until cheese just starts to melt. Brush the remaining slices with butter and lay them on the griddle butter side down and cook for about 2-4 minutes or until browned.

To assemble, top the slices with the meat and cheese with coleslaw and sliced pickles. Drizzle with Russian dressing and top all that with the other slice of bread.

Russian Dressing

Ingredients

• 1 cup mayonnaise

• 1/2 cup chili sauce

• 2 tablespoons red wine vinegar

• 1 tablespoon sugar

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1 tsp Worcestershire sauce

• black pepper to taste

• 2 tablespoons dill pickles chopped

Directions

Place all ingredients, except chopped pickles, in a blender. Blend until smooth. Pour into a medium sized bowl and stir in the chopped pickles. Refrigerate for at least 3 hours to set up.

Serve these at a St. Patrick’s Day Cocktail Party or with tomato soup later in the week.

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Serve on a nice platter along with some chips.

Photos by Mary Van Hiel and Favorite Family Recipes. Recipe adapted from Favorite Family Recipes

Let me know if these sandwiches hit the spot.

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