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Corned Beef on Rye Panini with Pickles, Onions and Swiss Cheese

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  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale

Step one: Cook the Cuisines Roi Cured Trim Beef Blade as per direction on the bucket.

Rinse, then cook for 15 minutes, change the water and cook for 2½ hours. Cool and remove the meat from the bones. Then you have your corned beef for your Panini.

Step Two: Pickled Red Onions

Makes 2 cups


  • 2 medium red onions, sliced thinly
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 bay leaf
  • 1 tbsp pickling spices
  1. Place the onions in a mason jar.
  2. In a small pot bring the vinegar, water, bay leaf, and pickling spices to a boil. Pour hot liquid over the onions, let cool and refrigerate for one hour.
  3. Will keep in the refrigerator for 2-3 weeks.

Step Three: Corned Beef on Rye Panini with Pickles, Onions and Swiss cheese

Serves 4

  • 1/4 cup butter
  • 8 bread slices Rye bread
  • 8 tbsp Russian dressing
  • 1/4 cup mayonnaise
  • 1 lb Cuisines Roi Corned Beef sliced
  • 1/2 cup pickled onions
  • 1/2 cup Swiss cheese
  1. Use half of the butter to spread on four slices of bread, place these pieces of bread butter side down in a sauté pan. Combine the corn beef, pickled red onions and Swiss cheese.
  2. Combine the Russian dressing and mayonnaise, mix well. Spread 1/4 of this mixture on 4 slices of bread.
  3. Add a layer of Swiss, top with the second slice of bread and spread with the remaining butter.
  4. Place in the panini press and grill until the sandwich is golden brown, turn and repeat on the other side.
  5. Serve with Deli Mustard and Veggies or chips.

  • Category: Entrees, what's For Dinner Recipes, recipes