Corned Beef Sandwich

The Dish: Corned Beef Sandwich

The Restaurant: Michael’s Deli

The Chef: Steven

St. Patty’s Day is known for its corned beef dinners…but what do you do with all leftovers? We put them to good use!

Ingredients:

–2 slices of pumpernickel bread

–1.5 volume ounces of Russian dressing

–2 volume ounces of sauerkraut

–2 slices Swiss cheese

–½ pound of corned beef

–1 half sour pickle

Procedure at Michael’s Deli:

–Place portion of corned beef in steamer

–After 1 minute add sauerkraut

–After 15 seconds add Swiss cheese

–After 15 more seconds remove contents from steamer

–Toast pumpernickel bread

–Dress both slices of bread

–Place corned beef, sauerkraut & Swiss cheese on one piece of bread

–Place other slice of bread on top

Serve with a half sour pickle

Procedure for the home cook:

–Layer corned beef, sauerkraut, & Swiss cheese in a microwave safe container

–cover with plastic wrap

–poke a few holes in wrap

–microwave for 1 minute

–toast pumpernickel bread

–dress both slices of bread

–remove container from microwave and place on one piece of bread

–place other slice of bread on top

Serve with a half sour pickle