Leftover Corned Beef & Cabbage Grilled Sandwich. If that corned beef brisket you made is too large for your family to tackle in one sitting, we bring you If you purposely want to have leftover sliced or diced corned beef, choose a flat cut brisket or. Leftovers are always better in a soup. Get the recipe from Skinny Taste.

Last week I shared our traditional corned beef and cabbage recipe, and now I'm back with a great way to use up those leftovers. My husband LOVES when we make corned beef, but it's always way to. If you have plans to cook corned beef, you are not going to regret it (especially if you're using your Because there will inevitably be leftover corned beef. You can have Leftover Corned Beef & Cabbage Grilled Sandwich using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Leftover Corned Beef & Cabbage Grilled Sandwich

You need A few of slices leftover cooked corned beef - chopped.
It's 1 of wedge leftover boiled cabbage - chopped.
Prepare 2 oz of (about) freshly shredded swiss cheese.
It's 1/4 cup of (again, about lol) thousand island dressing.
It's 4 slices of bread, your choice (all I had on hand was whole wheat).
Prepare 2 tbs of unsalted butter - softened.

PIN Leftover Corned Beef Reuben Bake to make it later! And if you're lucky enough to have corned beef leftovers, I hope you'll make this amazing Leftover Corned Beef Low-Carb Reuben Bake. Skinny leftover Corned Beef and Cabbage Soup. I get such a kick out of turning leftovers into soup; transforming them into a completely different meal.

Leftover Corned Beef & Cabbage Grilled Sandwich instructions

First you need to get some of the excess moisture out of the cabbage since we'll be adding some with the dressing. Heat a 10 inch nonstick skillet over medium heat. When hot add corned beef and cabbage. Cook until most of the moisture has evaporated stirring often, just a few minutes..
Transfer mixture to a medium bowl and let cool about 10 minutes. Stir in shredded swiss and dressing until combined. Rinse and dry skillet and heat over medium-low. While heating spread 1/2 tbs butter on one side of each slice of bread..
I find it works best to cook one sammich at a time, so place one slice of bread butter side down in skillet. Spoon about half the filling over bread slice in skillet. Top with second slice of bread, butter side up..
When bottom slice is browned (about 4-5 min) flip, gently press down on top with spatula, cover skillet to ensure everything gets melty while the second side browns (another few minutes)..
Transfer to a plate, let rest a few minutes. Cut to serve if desired. Enjoy!.

There's something so satisfying and frugal about it. Put your leftover corned beef to work in a one-dish Corned Beef Hash Brown Casserole that piles the salted meat together with crispy potato tots and sauteed peppers and onions in an eggy, cheesy bake. I made Corned Beef this week using Michael Ruhlman's pickling spice recipe. The meat came out very tasty, as did the leftover water in which I simmered the beef (although it was a bit salty). One of the best things about the corned beef you've cooked for St.