CORNED BEEF PANINI
Love Your Leftovers: Discover a great new way to enjoy your favorite corned beef! This melty, tender sandwich grills up fast and easy on a George Foreman® Grill and Panini Press.
PREP TIME: 5 Min | COOK TIME: 10 Min | TOTAL TIME: 15 Min | SERVINGS: 2-4
INGREDIENTS
1 pound deli-sliced corned beef, or cooked and sliced corned beef from a roast
8 slices of marbled rye
4-8 slices of Swiss, Provolone, or Fontina cheese
½ – ¾ cup sauerkraut
¼ – ½ cup of Thousand Island dressing
DIRECTIONS
- Preheat George Foreman® Grill to the highest temperature setting.
- Place 4 slices of marbled rye on cutting board or other clean surface.
- Evenly spread corned beef onto bread.
- On top of the corned beef, spread the sauerkraut to your desired amount. Make sure to drain off excess moisture from the sauerkraut before adding.
- Drizzle the Thousand Island dressing over the sauerkraut to your desired amount.
- Add 1 or 2 cheese slices on the sandwiches.
- Place the other 4 slices of marbled rye on top.
- Working in batches of two, place the sandwiches on the grill and close the grill lid. Grill until the cheese melts, about 5 minutes.
- Set the finished sandwich on a cutting board and slice in half. Repeat with the last two sandwiches. Serve warm.
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