Peppery Grilled Corned Beef Sandwich Recipe
The good people at Food for Life make excellent sprouted grain bread. My favorite is the sesame bread. The crust is covered with sesame seeds. This bread can be grilled to a crispy crunch in a heavy skillet by using a non-stick cooking spray. With this spray, you can cut the amount of fat in the sandwich. This is important because the corned beef, cheese, and mayonnaise contain significant amounts of fat.
Manny’s Cafeteria and Delicatessen has been a respected Chicago institution since 1942. Now, you don’t have to go to Chicago to have their choice corned beef. They are selling this cooked and sliced corned beef through Costco stores in the Midwest. If you can’t get your hands on some of Manny’s tender corned beef, use your favorite brand.
The cheese makers at Kraft have been experimenting lately. They’ve come up with a fine hot cheese. Kraft Big Slice Jalapeno White Cheddar Cheese makes a tasty grilled sandwich when you pair it with a hot and tangy sauce.
By mixing Robert Rothschild Cherry Pomegranate Habanero Sauce with mayonnaise, you can have a sweet-hot sauce with a slow burn. The sauce-meisters at Robert Rothschild combine fruits and vegetables in a novel way. Both bell peppers and jalapenos are used along with onions. These veggies are blended with cherries, raspberries, mangos and acids for tartness.
When you combine ready-made ingredients of the highest quality, a creative and delicious sandwich can be the result!
Peppery Grilled Corned Beef Sandwich Recipe
4 slices of Ezekiel 4:9 Sesame Sprouted Whole Grain Bread
Non-stick cooking spray
2 slices of white cheddar jalapeno cheese (I used Kraft.)
6 ounces of Manny’s Chicago Cooked Corned Beef (Or, use your favorite highest quality corned beef.)
1 cup thinly sliced artisan lettuce shreds (I used oak leaf.)
¼ cup mayonnaise
¼ cup Robert Rothschild Cherry Pomegranate Habanero Sauce
Wash the lettuce and pat it dry. Thinly slice the lettuce across the leaf. Set it aside.
Add the mayonnaise and Cherry Pomegranate Habanero Sauce together in a small bowl. Whisk them until they are thoroughly mixed.
Spray one side of each of the slices of bread with non-stick cooking spray. Place them, sprayed side down, in a heavy skillet. Lay each slice of cheese on a slice of bread. Divide the corned beef in two and add the slices evenly on the two pieces of bread without cheese. This will look like four open-faced sandwiches. Cover the pan with a lid. Turn the heat to high and cook the sandwiches for two minutes. Turn the heat to medium-low and cook for up to five more minutes for a dark brown grilled bread. If you don’t like your bread grilled to a dark brown, grill it for less time. Check the grilled side, from time to time, to make sure that you don't burn the bread.
Turn the heat off and remove the lid. The cheese should be melted and the corned beef warmed. Carefully transfer the corned beef onto the top of the bread slices with cheese. Divide the lettuce into two parts and place it on top of the corned beef. Spread the sauce on the empty bread slice. Close the sandwich by placing the bread slices with sauce onto the other slices of bread.
Cut the completed sandwiches in half. Serve them with chips, sliced tomatoes, and coleslaw. In the related links below, there are some recipes that pair well with this sandwich. Browse through the BellaOnline Sandwiches site, particularly the side dishes, soups, and desserts, to find other recipes that you might enjoy with this sandwich.
This recipe for Peppery Grilled Corned Beef Sandwich Recipe is just a starting place. Substitute your favorite baby lettuce or spinach for the oak leaf lettuce. Use a Swiss cheese to balance the spiciness of the sauce. Which variations would you use in that sweet-tart sauce? How would it be with stone ground mustard? What about horseradish? Could you add grated dill pickle? When you rework the recipe to suit your tastes, let us know in the BellaOnline Sandwiches Forum. We would love to hear from you.
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Content copyright © 2019 by Connie Mistler Davidson. All rights reserved.
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