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.
