You might remember my experiment with braised corned beef last week. And the corned beef pizza I made with the leftovers (plus some boiled cabbage). And of course the rye bread.
Of course I had to put it all together.
Ingredients
leftover corned beef
leftover boiled cabbage
swiss cheese
rye bread
brown mustard
Directions
I won’t pretend this is anything more than it is. Just showing that if you plan your dinners right, you set yourself up for great lunches, too.
Slice bread. Slather with mustard. Slice corned beef thin.
Chop the cabbage fine, like coleslaw.
Put swiss on both sides.
Toss it on a piece of foil in the toaster oven.
While it’s cooking, chop up the last of the corned beef and dip it in the mustard. (If you ever run into my wife, don’t tell her I did this.)
Broil until the cheese is bubbling.
Cut it.
Serve it (with pickles).
Eat it.
And that’s it.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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11 Comments
::cries:: how much do I hate you right now!?!!?
okay, not really, but can you make me one, too?! (good grief….I sounds like one of my kids.)
Making dinner with lunch in mind! A definate HTCLYG thing. Nice pictures! Tantalizing.
It’s almost as if you had planned it that way all along. Eerie!
I literally laughed out loud at the Dip Corned Beef in Mustard direction–I would do that. Apparently, my husband and your wife would both be appalled! lol
Oh. My. God! Would I love a really good Reuben right now! Sometimes I’m sorry I open your emails [NOT!]
Amy and Barb, you think you’ve got it bad. I’m always writing these things up a day or more after making them. So I’m not imagining how good it was, I’m remembering. And yeah, I want another one.
Lanny and Jenni, there are some things I make specifically so I can have the leftovers. Meatloaf and roast turkey for instance.
Crap … hungry again now.
Ruebens rule. I can only imagine how good they are with the fresh bread.
That looks awesome! I’m glad to see I’m not the only one who puts mustard, NOT Russian dressing, on a Reuben. And I recommend Koszkiusko mustard if you can get it. Fabulous stuff. It’s labeled “spicy brown” but I’ve used it in recipes calling for dijon with good results. I guess a good mustard can do that.
Barb, the stuff I really want is Hebrew National Kosher Deli Mustard. They carried it in my old grocery store before it closed, and none of the local ones have it any more. The coarse ground dijon is pretty good, but that Hebrew National … oh man.
Big mistake. I’m catching up on posts at 5 p.m. — just before having to go to a huge meeting at city hall that will last not less than two hours. They better have good snacks for this one.
That sandwich looks divine. Can you believe I turned 54 last week and I still don’t own a toaster oven?
Trixie, I probably use the toaster oven more than the full-size during the summer.
Ok. So I just read this, looked at the pictures and ran to the store to get another corned beef just so I can make a sandwich! You rock and my house smells great!