Embrace the luck of the Irish with two little sandwiches that outshine any deli offerings this St Paddy's Day!
Each starts with a base of rye bread, succulent sliced corned beef, and a pickle. The first is a little tower of velvety Swiss cheese, Thousand Island dressing, sauerkraut, and a plump little cornichon. The second is a nod to our Scandinavian roots (and a recipe my Norwegian family has been making for 50 years) with an open-faced version topped with horseradish and a baby dill pickle. Make one or make them both and pair with our 2021 Riesling Grand Klasse or 2019 Pinot Noir!
Mini Reuben Sandwiches
Suggested pairings: 2021 Riesling Grand Klasse and 2019 Pinot Noir
Makes: 12
Recipe inspired by Wanderlust and Wellness
INGREDIENTS:
Rye bread - we used a marbled rye
3 slices Swiss cheese
~ ½ lb sliced, cooked corned beef, from deli or cook your own (we cooked our own according to the package instructions)
~ ½ c sauerkraut, store bought or homemade (we made our own - highly recommend, recipe below)
⅓ c Thousand Island dressing, store bought or homemade (we made our own - recipe below)
12 cornichons
Cocktail skewers
DIRECTIONS:
Cut each slice of bread into 4 pieces. We made squares with the crusts cut off so you can see the beautiful marbling of the bread. If your bread is small you may only get 2 pieces from each slice. Place on a baking sheet. Preheat the oven to broil.
Cut the Swiss cheese slices into 4 pieces and place one onto each bread square. Broil, watching very carefully so as not to burn, until the cheese melts and bubbles - approx 1-2 minutes. Remove from oven, cool for a minute or two.
Spread the dressing, slice(s) of corned beef, and a little dollop of kraut on each slice of bread. Top with a cornichon and poke a skewer through to hold it all together. Place on a serving tray and enjoy these cute, delish little morsels with a glass of Gård!
HOMEMADE EXTRAS | |
Sauerkraut:
Add cabbage to a small pan and just cover with pickle juice. Simmer until cabbage is tender crisp. Remove from heat, let sit in liquid until ready to use. | Thousand island dressing:
Combine all ingredients in a small bowl. Mix well, taste, and adjust if needed. |
Nilson Family Corned Beef Sammies
Suggested pairings: 2021 Riesling Grand Klasse and 2019 Pinot Noir
Makes: 12
INGREDIENTS:
Light rye bread
~ ½ lb sliced, cooked corned beef, from deli or cook your own (we cooked our own according to the package instructions)
Dill pickles (we used baby size)
¼ c mayonnaise
4 tsp creamed horseradish
1 ½ tsp whole grain mustard
DIRECTIONS:
Combine mayo, mustard and horseradish in a small bowl - mix well.
Slice bread into triangles. Remove crusts if desired.
Spread the mayo mixture on each triangle and top with a piece of corned beef and slice or two of dill pickle.
Arrange on a serving dish and enjoy with a glass of vino!
