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My ode to St. Patrick’s day but done with smoked corn beef. Â I also use a homemade New York style rye bread. Â Nothing makes a sandwich like homemade bread.
 Recipe
Grilled Smoked Corn Beef and Jarlsberg Sandwich:
- Smoke corn beef for 4 hours and cook inside for another 5 – 6 hours (you want to get to an internal temperature of +/- 180 degrees)
- Let cool and slice and begin sandwich preparation and warm a grill to 350 degrees
- Slice rye bread (see New York style rye for bread recipe) and butter outside with softened butter
- Generously apply sweet and spicy mustard to one side of bread and then add the smoked corn beef, 5 -6 slices of jarlsberg cheese, cover and place on grill
- Grill on each side for 4 – 5 minutes, cut in half and serve
This was 2 days in the making. Thought about it all week and starting smoking the corn beef on friday. Worth the wait.
Oh delicious! The perfect thing to do with left over St. Paddy’s Day Corned Beef!