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My kosher granfather wouldn't have dreamed of melting Muenster cheese on his corned beef, but I can't resist this combination after having enjoyed it in Germany as an adult. This recipe is excerpted from the cookbook Panini Express.Makes two sandwiches.
ingredients
1 cup thinly sliced green cabbage
1 Tbs. olive oil
1/4 tsp. table salt
Freshly ground black pepper
1 tsp. yellow mustard seeds
2 Tbs. unsalted butter, softened
4 1/2-inch-thick slices rye bread with caraway seeds
1 Tbs. grainy mustard, more to taste
12 thin slices (6 oz.) corned beef
6 thin slices (3 oz.) Muenster cheese
how to make
Combine the cabbage, 1/4 cup water, the olive oil, salt, pepper, and mustard seeds in a small saucepan and heat over medium-high heat until the water comes to a boil. Turn the heat to medium-low, cover, and steam, stirring occasionally, until the cabbage is very soft and completely wilted, 10 to 15 minutes. Use a slotted spoon to transfer the cabbage to a boil, leaving any excess water in the pot, and set aside.
Heat a panini or sandwich press according to the manufacturer's instructions.
Spread some butter on one side of each slice of bread. Put the bread, buttered sides down, on a cutting board. Spread mustard on two of the slices. Arrange the corned beef on top of the mustard. Spread an even layer of cabbage over the corned beef. Top with the cheese, then the remaining bread slices, buttered side up.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the corned beef is warmed thorugh, 5 to 8 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.
This recipe is excerpted from Panini Express by Daniel Leader and Lauren Chattman: 70 delicious sandwich recipes, hot off the press.
From Book Panini Express, pp. 62
September 26, 2008
photo: Ellen Silverman
