If the St. Patrick's Day corned beef is waiting in the fridge the day after, it's time to turn the leftovers into meals.
Corned beef can taste just as good, if not better the day after St. Patrick's Day. Try some for lunch and whip up some for breakfast.
While many recipes dictate how much corned beef and cheese to use, I say use as much or as little as you like. It's your sandwich, right?
Keep in mind that if it is piled too high it will be hinder browning it in a skillet or even a counter top electric grille.
2 slices rye bread
Thinly sliced corned beef
Sliced Swiss cheese
Russian or Thousand Island salad dressing
Directions: Drain the sauerkraut until it isn't dripping. Use paper towels to help dry it if necessary. Lightly butter one side of each piece of bread. Don't go crazy on the butter, it's only meant to get you that crispy, browned bread.
On non-buttered side spread the dressing of your choice. Place the sliced corned beef on the dressing side of the bread and layer it with the sauerkraut, then the cheese. Add the sandwich to a skillet pre-heated on medium. Use a spatula to press the sandwich to the skillet and check progress after a few minutes. When browned to your liking, using the spatula flip sandwich and grill for same amount of time. Check the bread for crispiness and the shade of brown you like. Repeat steps until cheese is fully melted and bread is done.
Corned beef with eggs
Who says it isn't a good meat for a big old fashioned breakfast?
Three eggs, or egg whites if you prefer
Red bell pepper
Slice the corned beef and then chop into small pieces or chunks. Shred or grate the cheese and set aside. Chop onion and peppers into small pieces. Mince fresh green jalapeno pepper. Usual rule of thumb on jalapenos is that your tolerance for the heat will dictate how much you use. A 1/4 teaspoon will get you a zesty flavor. Use more at your peril. Crack the eggs and whip up using milk to make it a bit creamy. It's up to you. In a pre-heated skillet that is either non-stick or coated with cooking spray or butter, add the eggs. Allow them to set a bit. Add onions and peppers and mix. Cook on low-medium until veggies are no longer crisp. Add cheese and jalapeno and stir until cheese is melted and mixed evenly throughout the eggs and veggies. Remove from heat and serve.