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Corned beef sandwich

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  • Corned beef brisket
  • Garlic cloves
  • Onion
  • Peppercorns
  • Chicken stock (for pressure cooking the corned beef)
  • Baby Swiss cheese
  • Cleveland Kraut Beet Red Cabbage Sauerkraut
  • Marzetti Thousand Island dressing
  • Sliced bread of your choice
  • Mayonnaise (for coating the bread before pressing)


  1. Cook the Corned Beef:
    • Place the corned beef brisket in the pressure cooker with whole peeled garlic cloves, a quartered onion, and a tablespoon of peppercorns.
    • Pour in enough chicken stock to cover the brisket.
    • Pressure cook according to your appliance’s instructions until the corned beef is tender, which usually takes about 90 minutes.
    • Once cooked, let the corned beef cool slightly before shaving it thinly on a deli slicer.
  2. Assemble the Sandwich:
    • Spread Marzetti Thousand Island dressing on one side of each bread slice.
    • Layer shaved corned beef on top of the dressing.
    • Add a layer of Baby Swiss cheese on the corned beef.
    • Top with a generous amount of Cleveland Kraut Beet Red Cabbage Sauerkraut.
  3. Prepare for Pressing:
    • Spread mayonnaise on the outer sides of the sandwich bread. This will give the sandwich a crispy, golden exterior when pressed.
  4. Panini Press:
    • Preheat your panini press or grill pan.
    • Place the sandwich in the press and close it gently.
    • Cook until the bread is toasted to a golden brown and the cheese has melted, which typically takes about 3-5 minutes.
  5. Serve:
    • Once the sandwich is pressed to crispy perfection, remove it from the press.
    • Cut the sandwich in half to reveal the layers and serve immediately while hot and melty.


  • Author: Lucas Krammes
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