 | | Directions |
- Blanch cabbage in lightly salted, boiling water, just until crisp tender, about 1-2 minutes.
- Drain well, spread out on paper towel to get rid of extra moisture. Set aside.
- Mix mayo, horseradish and caraway seeds.
- Mix together with shredded cabbage.
- On 3 slices of bread, butter outside, place on griddle on medium heat.
- Spread mustard on inside slice, top with about 1/4 cup cabbage mixture, then 3 slices corned beef, then 3 slices Swiss cheese.
- Top each sandwich with 2nd slice of bread, butter the top.
- Grill on griddle or panini press until browned (3-4 minutes).
- Flip and grill other side, until browned and cheese is melted.
- Serve with hearty cabbage soup.
|
|
|
Prep Time: 15 minutes
Cook Time: 10 minutes
Container: grill pan or griddle, small bowl, medium bowl
Servings: 3
|  | | Ingredients | | - | | 1 1/2 cups cabbage - finely shredded |
| - | | 3 tablespoons mayonnaise |
| - | | 1 tablespoon horseradish or hot German mustard |
| - | | 1 teaspoon caraway seeds |
| - | | 3 tablespoons butter - softened |
| - | | 3 tablespoons Dijon mustard or yellow mustard |
| - | | 6 slices marbled rye bread |
| - | | 6 slices canned corn beef or leftover corned beef |
| - | | slice Swiss cheese |
| - | | butter for grilling sandwiches |
|
| |
