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Corned Beef and Swiss Panini on Rye

Corned Beef and Swiss Panini on Rye

We had leftover corned beef to use up so I decided to make a corned beef and Swiss panini on rye for dinner. The corned beef was fairly hard when I took it out of the refrigerator so I crumbled it up, tossed a tablespoon of water on top of it, and microwaved it for 30 seconds. It came out super moist and tender. I then layered it on some light rye bread along with a little mayonnaise and grainy mustard then topped it with a slice of Swiss cheese. The panini maker cooked it to perfection and it turned out to be crispy on the outside and so tasty and flavorful.

Corned Beef and Swiss Panini on Rye

Ingredients:

  • Leftover corned beef
  • Rye bread
  • Swiss cheese
  • Mayonnaise
  • Grainy mustard

How to Make a Corned Beef and Swiss Panini on Rye

Preheat your panini grill or a grill pan over medium heat.

Break up the corned beef with your fingers and place it into a bowl. Add a tablespoon of water to the top of the corned beef then cover with a paper towel. Place into the microwave and heat for 30 seconds.

Place a little bit of mayonnaise on top of one slice of bread.  Add the corned beef to the top followed by a piece (or two) of Swiss cheese.  Spread some grainy mustard on another slice of rye bread then place it on top.

Place into your panini pan (or grill pan).  Cook for 5 minutes or until crispy and golden brown.  Serve immediately.  Enjoy!

Side Note:  I always cook my paninis dry.  I find that using oil or butter on the bread makes the sandwich too greasy.  Try it – I bet you will like it and it’s way better for you!

Corned Beef and Swiss Panini on Rye

 

 

Corned Beef and Swiss Panini on Rye

Corned Beef and Swiss Panini on Rye

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Lunch
Cuisine: American
Servings: 1
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • Rye bread
  • Leftover corned beef
  • Swiss cheese
  • Mayonnaise
  • Grainy mustard

Instructions

  • Preheat your panini grill or a grill pan over medium heat.
  • Break up the corned beef with your fingers and place it into a bowl. Add a tablespoon of water to the top of the corned beef then cover with a paper towel. Place into the microwave and heat for 30 seconds.
  • Place a little bit of mayonnaise on top of one slice of bread. Add the corned beef to the top followed by a piece (or two) of Swiss cheese. Spread some grainy mustard on another slice of rye bread then place it on top.
  • Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!
  • Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy.
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16 Comments

  1. I have yet to find corned beef here in France, but maybe I have got the mane wrong! This looks good though. Have a good week, Diane

  2. Leftover corned beef? Never happens. 5 of us consumed an entire 5 pound corned beef last night.

    Sometimes I put the faintest coating of mayonnaise on my grilled sandwiches, but often I cook them dry. I don’t like dirty fingers while I’m eating. If only I had any leftover corned beef, so I could have panini like yours…