Corned Beef and Swiss Panini on Rye

We had leftover corned beef to use up so I decided to make a quick panini dinner. The corned beef was fairly hard when I took it out of the refrigerator so I crumbled it up, tossed a tablespoon of water on top of it, and microwaved it for 30 seconds. It came out super moist and tender. I then layered it on some light rye bread along with a little mayonnaise and grainy mustard then topped it with a slice of Swiss cheese. The panini maker cooked it to perfection and it turned out to be crispy on the outside and so tasty and flavorful.  It was an excellent sandwich and a quick and easy dinner – love that!

Preheat your panini grill or a grill pan over medium heat.

Break up the corned beef with your fingers and place into a bowl. Add a tablespoon of water to the top of the corned beef then cover with a paper towel. Place into the microwave and heat for 30 seconds. Place a little bit of mayonnaise on top of one slice of bread.  Add the corned beef to the top followed by a piece (or two) of Swiss cheese.  Spread some grainy mustard on another slice of rye bread then place it on top.

Place into your panini pan (or grill pan).  Cook for 5 minutes or until crispy and golden brown.  Serve immediately.  Enjoy!

Side Note:  I always cook my paninis dry.  I find that using oil or butter on the bread makes the sandwich too greasy.  Try it – I bet you will like it and it’s way better for you!

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Corned Beef and Swiss Panini on Rye

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

Rye bread
Leftover corned beef
Swiss cheese
Mayonnaise
Grainy mustard

Directions:

Preheat your panini grill or a grill pan over medium heat.

Break up the corned beef with your fingers and place into a bowl. Add a tablespoon of water to the top of the corned beef then cover with a paper towel. Place into the microwave and heat for 30 seconds. Place a little bit of mayonnaise on top of one slice of bread. Add the corned beef to the top followed by a piece (or two) of Swiss cheese. Spread some grainy mustard on another slice of rye bread then place it on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it - I bet you will like it and it's way better for you!

Recipe and photos by For the Love of Cooking.net

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16 Responses to “Corned Beef and Swiss Panini on Rye”

  1. 1

    Anne ~ Uni Homemaker — March 17, 2013 @ 11:01 pm

    Love the simplicity of this and it makes for a tasty sandwich too. Thanks for posting Pam.

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — March 18, 2013 @ 12:42 am

    This is the perfect way to use up leftovers!

    [Reply]

  3. 3

    Amy (Savory Moments) — March 18, 2013 @ 3:52 am

    These sandwiches look delicious — very similar to a Reuben but without the kraut. I love using leftover corned beef to make sandwiches.

    [Reply]

  4. 4

    Diane — March 18, 2013 @ 4:04 am

    I have yet to find corned beef here in France, but maybe I have got the mane wrong! This looks good though. Have a good week, Diane

    [Reply]

  5. 5

    Jenn — March 18, 2013 @ 5:38 am

    Great use of leftovers… it looks wonderful!!!

    [Reply]

  6. 6

    Joanne — March 18, 2013 @ 5:45 am

    Turning leftovers into grilled cheese is definitely a very Kevin thing to do!! Lol. Looks great!

    [Reply]

  7. 7

    Peggy Recker — March 18, 2013 @ 7:12 am

    This sounds very good. Never got corned beef this year.

    [Reply]

  8. 8

    Corned Beef and Swiss Panini on Rye | My Best Cookbook — March 18, 2013 @ 12:43 pm

    [...] Print Save [...]

  9. 9

    Marjie — March 18, 2013 @ 12:51 pm

    Leftover corned beef? Never happens. 5 of us consumed an entire 5 pound corned beef last night.

    Sometimes I put the faintest coating of mayonnaise on my grilled sandwiches, but often I cook them dry. I don’t like dirty fingers while I’m eating. If only I had any leftover corned beef, so I could have panini like yours…

    [Reply]

  10. 10

    teresa — March 18, 2013 @ 3:30 pm

    i know what i’m having for lunch tomorrow! i have everything i need!

    [Reply]

  11. 11

    Blond Duck — March 18, 2013 @ 4:14 pm

    I really want a panini!

    [Reply]

  12. 12

    larry — March 18, 2013 @ 5:28 pm

    Looks good – we had a corned beef sandwich for supper tonight.

    [Reply]

  13. 13

    FarmgirlCyn (Cindy) — March 18, 2013 @ 6:52 pm

    no panini maker here, but my cast iron skillet makes a mean grilled sandwich!
    and so it was…..
    we had grilled reubens here for lunch two days in a row!

    [Reply]

  14. 14

    Words Of Deliciousness — March 18, 2013 @ 8:03 pm

    Perfect. I love a good panini and I can’t think of a better one than corned beef. Yummy!

    [Reply]

  15. 15

    Angie@Angie's Recipes — March 19, 2013 @ 4:02 am

    I wish a large one for my lunch! It looks hearty and fantastic!

    [Reply]

  16. 16

    St. Patrick’s Day Recipe Round-up — March 19, 2014 @ 3:08 pm

    [...] Corned Beef and Swiss Panini on Rye [...]

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