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The ingredients needed to make Leftover Corned Beef & Cabbage Grilled Sandwich:
- Provide A few of slices leftover cooked corned beef - chopped.
- Take 1 of wedge leftover boiled cabbage - chopped.
- You need 2 oz of (about) freshly shredded swiss cheese.
- Prepare 1/4 cup of (again, about lol) thousand island dressing.
- Prepare 4 slices of bread, your choice (all I had on hand was whole wheat).
- Provide 2 tbs of unsalted butter - softened.
Instructions to make Leftover Corned Beef & Cabbage Grilled Sandwich:
- 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!.
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. There's something so satisfying and frugal about it. Corned beef is something I've never gotten before at my deli counter, until I started making all these leftover corned beef recipes - and absolutely loving them. Yes, you will have leftover corned beef.
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