Mini Corned Beef Sandwiches Two Ways – Just in Time for St Paddy’s Day


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:

  1. 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.
  2. 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.
  3. 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:
Green cabbage, finely shredded
Pickle juice, refrigerated or fermented (Costco often has a great brand)

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: ¼ c mayo
2 tsp ketchup
1 small clove garlic, finely minced
½ tsp grated onion
Salt & pepper to taste

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:

  1. Combine mayo, mustard and horseradish in a small bowl – mix well.
  2. Slice bread into triangles. Remove crusts if desired.
  3. Spread the mayo mixture on each triangle and top with a piece of corned beef and slice or two of dill pickle.
  4. Arrange on a serving dish and enjoy with a glass of vino!

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