Corned Beef and Swiss Panini on Rye
We had leftover corned beef, so I decided to make a corned beef and Swiss panini on rye for dinner. The meat and cheese paired so nicely with the crisp rye bread. I served this corned beef and Swiss panini on rye recipe with a big bowl of tomato soup and some baked sweet potato chips.
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, a grill pan, or a large skillet 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. Â Add the corned beef on top, followed by a piece (or two) of Swiss cheese. Â Spread some grainy mustard on another slice of rye bread, then place it on top.
Place into your panini pan (or grill pan). Â Cook for 5 minutes or until crispy and golden brown. Side Note: Â I always cook my paninis dry, but feel free to butter your bread if you’d prefer.Â
Serve immediately.  Enjoy! Side Note: You can also use a large skillet over medium heat to cook your sandwich evenly on both sides.Â
Equipment
Ingredients
- Rye bread
- Leftover corned beef
- Swiss cheese
- Mayonnaise
- Grainy mustard
Instructions
- Preheat your panini grill, a grill pan, or a large skillet over medium heat.
- Break up the leftover 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 on 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. Side Note: Â I always cook my paninis dry, but feel free to butter your bread if you'd prefer.Â
- Serve immediately. Â Enjoy!Â
Love the simplicity of this and it makes for a tasty sandwich too. Thanks for posting Pam.
This is the perfect way to use up leftovers!
These sandwiches look delicious — very similar to a Reuben but without the kraut. I love using leftover corned beef to make sandwiches.
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
Great use of leftovers… it looks wonderful!!!
Turning leftovers into grilled cheese is definitely a very Kevin thing to do!! Lol. Looks great!
This sounds very good. Never got corned beef this year.
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…
i know what i’m having for lunch tomorrow! i have everything i need!
I really want a panini!
Looks good – we had a corned beef sandwich for supper tonight.
no panini maker here, but my cast iron skillet makes a mean grilled sandwich!
and so it was…..
we had grilled reubens here for lunch two days in a row!
Perfect. I love a good panini and I can’t think of a better one than corned beef. Yummy!
I wish a large one for my lunch! It looks hearty and fantastic!