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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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