Corned Beef Panini with Muenster Cheese and Wilted Cabbage

Corned Beef Panini with Muenster Cheese and Wilted Cabbage
Photo by Ellen Silverman

Ingredients

  • 4 ½-inch-thick slices rye bread with caraway seeds
  • 1 Tbs. grainy mustard, more to taste
  • 6 thin slices (3 oz.) Muenster cheese
  • Freshly ground black pepper
  • 12 thin slices (6 oz.) corned beef
  • ¼ tsp. table salt
  • 1 cup thinly sliced green cabbage
  • + 3 more ingredients
    • 1 Tbs. olive oil
    • 1 tsp. yellow mustard seeds
    • 2 Tbs. unsalted butter, softened

Combine the cabbage, 1/4 cup water, the olive oil, salt, pepper, and mustard seeds in a small saucepan and heat over medium-high heat until the water comes to a boil. Turn the heat to medium-low, cover, and steam, stirring occasionally, until the cabbage is very soft and completely wilted, 10 to ...

View full recipe at Fine Cooking

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