Corned Beef Panini

June 9th, 2012 by Erin Gennow
Corned Beef Panini

Corned Beef Panini

Corned Beef Panini

This is an excellent sandwich to make with leftover corned beef.  Salty, meaty corned beef with vinegary Dijon mustard and smooth, nutty Gruyere cheese make for an excellent combination.

Prep Time: 10 minutes

Serves: 1


2 slices bread

2-3 slices corned beef

2 slices Gruyere cheese

1-2 crisp Romaine lettuce leaves

Dijon mustard



Cast iron grill pan

Another heavy pan or brick wrapped in tin foil


Start heating a cast iron grill pan or Panini press and add some butter or olive oil to it.

If using homemade bread, cut off two slices.

Spread each slice with Dijon mustard.

Top one slice of bread with the corned beef slices, overlapping them a bit.

Top the corned beef with 2 overlapping slices of Gruyere cheese.

Top the cheese with the crisp Romaine lettuce.

Place the other slice of bread, mustard side down on top of the lettuce.

Place the sandwich on the grill pan and place the other heavy pan or brick on top to compress the sandwich.  Grill for about 3-4 minutes until golden brown.  Remove the heavy pan or brick, flip the sandwich over, and place the weight on top of the sandwich again.  Grill the sandwich for another 3-4 minutes or until golden brown on the second side.  Watch the sandwich closely while you grill at, since it can go from golden brown to black very quickly.

Remove the corned beef sandwich from the pan, cut it in half, and serve. This sandwich is great with a simple green salad with a lemon vinaigrette.

Corned Beef Panini 2

Corned Beef Panini 2

A year ago on The Daily Morsel

Two years ago on The Daily Morsel


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