MAR
16

Reuben Panini for St. Patrick’s Day

Sandwiches | 7 comments

I hope you all have a happy Saint Patrick’s Day tomorrow and enjoy a big plate of your favorite Corned Beef and Cabbage recipe.

I grew up eating Corned Beef and Cabbage on St. Patrick’s Day every year, but until last year I never tried my hand on it in my own kitchen. Reminiscing lead me to miss that traditional meal, so I put together a recipe for Honey Marmalade Mustard Glazed Corned Beef.

In our little family there is often dilemma of what to do with the extra meat when larger cuts, such as roasts and corned beef, are prepared.

Of course you can always freeze meat, but I like the challenge of taking that leftovers and turning it into another meal since I don’t have a lot of room in my freezer. Last year I created this delicious Reuben Panini to use up our leftover Corned Beef. It was a big hit!

So popular, in fact, that we have made the recipe several times over without it being St. Patrick’s Day. All you have to do is head to the deli and ask for thinly sliced corned beef or pastrami meat.

Because sandwiches are very much about personal preference, feel free to use this recipe more as a guideline. If you prefer more mustard or less meat, for example, go ahead and adapt the recipe according to your personal tastes. I like this sandwich served with a side of Sweet Potato Fries.

For dessert, try these fun Leprechaun’s Rainbow Cookies.

What are your favorite St. Patrick’s Day Recipes?

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Reuben Panini

Yield: 4 sandwiches

Print Save Recipe

Ingredients:

1/4 head cabbage
1/2 a large lemon
1 tbsp olive oil
Salt and pepper
2 tbsp stone ground mustard
2 tbsp Dijon mustard
8 slices rye or pumpernickel bread
3 tbsp Thousand Island or Russian dressing
Thinly sliced corned beef or pastrami
8-12 slices of Swiss Cheese

Directions:

Preheat oven to 425˚ F. Line a baking sheet with parchment paper. Set aside.

Thinly slice the cabbage. Place the thinly sliced cabbage on the lined baking sheet. Drizzle the cabbage with the juice of half a lemon and the olive oil. Season with salt and pepper according to personal preference and toss to coat evenly.

Roast the cabbage until tender, about 7-15 minutes, checking occasionally on the progress. Meanwhile, add the stone ground and Dijon mustard to a small bowl. Stir to combine. Set aside for later use.

Spread both insides of both slices of bread with a thin layer Thousand Island or Russian dressing. Add a few slices of the pastrami or corned beef, however much meat you prefer. I used about 3-4 slices per sandwich.

Spread mustard on top of the meat. Divide the roasted cabbage evenly between the four sandwiches, placing it on top of the mustard-covered meat.

Top the cabbage with 2-3 slices of cheese. Top with the other slice of bread. Grill using a panini press or in a cast iron skillet. If using a skillet, you can press down on the sandwich with a weighted plate to mimic the panini press. Flip and cook the other side. Then slice and serve.

cabbage instructions adapted from Kalyn's Kitchen.

Sandwich adapted from Grilled Reuben Sandwiches.




This post is sponsored by Sargento. All opinions are my own.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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7
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Pili - March 16, 2012 @ 6:36 am

    That sounds very yummy! And I need to check the rainbow cookies for sure too!

    [Reply]

  • 2
    Blog is the New Black - March 16, 2012 @ 6:37 am

    Perfect meal for the holiday! Looks great!

    [Reply]

  • 3
    Olga (Olga's Flavor Factory) - March 16, 2012 @ 10:03 pm

    Wow! This looks incredibly scrumptious. There is something so satisfying about warm, crunchy panini sandwiches. I’ve always loved the flavor combinations of a good Reuben sandwich. I’ll definitely be maing this in the near future.

    [Reply]

  • 4
    Jeannie - March 18, 2012 @ 6:35 pm

    That sounds like a great idea to clear leftover meat! I have some meatloaf in the fridge that I could use to make this too! Your photo looks really scrumptious! Hope you have a wonderful St Patrick’s Day:D

    [Reply]

  • 5
    Living The Sweet Life - March 21, 2012 @ 7:38 pm

    It’s been such a long time since I had a ruben … I use to eat them all the time. You’ve just sparked a craving lol … I’m going to have to make myself one very very soon :)

    [Reply]

  • 6
    LP @dishclips - April 27, 2012 @ 12:21 pm

    This looks great for a backyard lunch on a summer’s day. Thanks for sharing!

    [Reply]

  • 7
    Damien - July 08, 2013 @ 9:20 am

    Hurrah, that’s what I was looking for, what a data! existing here at this web site, thanks admin of this website.

    [Reply]

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