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