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Sandwiches do not have to just be some meat and cheese between 2 pieces of some bread. Â Sandwiches, with a bit of planning, can be elevated to a whole other level. Â In this case, the elevation started the day before with the smoking of the corned beef. Â We love smoked meats. Â I used a small corned beef that would last much beyond the one lunch. Â Then, knowing the right cheese to both compliment the smoked meat and that has good melting properties. Â The last key element – the bread. Â I did not have enough time to make my own. Â A quick stop at Whole Foods and some sourdough bread provided a light, yet good toasting bread.
Ingredients:
- 4 lb corned beef
- 18 – 22 slices of Havarti
- 2 tbsp butter
- 1 – 2 tbsp canola oil
- 6 slices of sourdough bread
Directions:
The corned beef was smoked for 4 hours or so using hickory and cherry woods for smoking.
It was then cooled for use the next day. Â Be sure to take it out a good hour in advance of using it so can come to room temperature. Â Slice the bread and butter the bread. Â Cover each slice with 3 pieces of the Havarti cheese. Â Heat a skillet on medium high heat and fill the pan with the canola oil. Â When the pan is good and hot, add the bread and cheese butter side down (open face) and put a lid on the pan to promote the melting of the cheese. Â This is a key technique, trick I have learned. Â By cooking open face, the cheese gets a really good melt – you can get that gooey look. Â When the bread is browned to your liking, remove the bread and cheese from the pan. Â Finish by adding 3 slices of the corned beef which I cut pretty thin. Â Enjoy!
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