Ingredients
- 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)
Instructions
- 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.
- 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.
- Prepare for Pressing:
- Spread mayonnaise on the outer sides of the sandwich bread. This will give the sandwich a crispy, golden exterior when pressed.
- 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.
- 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.
Notes
