Ingredients
Scale
- 1.5 lbs. Pocino Uncured Corned Beef
- 8 slices Canadian White Bread
- 3 cups shredded cabbage
- 3/4 cup mayonnaise
- 3 tsp. sugar
- 3 Tbsp. apple cider vinegar
- 3 tsp. prepared horseradish
- Thinly sliced Kerrygold Dubliner Cheese
- butter, softened
Instructions
- Preheat oven to 400 degrees.
- Place corned beef in an oven safe dish and cover with 1 cup of water.
- Cover with foil and cook for 25 – 35 minutes, until heated through.
- Remove from oven. Set aside.
- In the meantime, prepare slaw.
- Shred cabbage and place in a large bowl. Add mayonnaise, sugar, vinegar and horseradish.
- Stir until fully combined.
- If using a panini press, first preheat the press.
- Butter one side of a slice of bread and carefully rest it on the press (buttered side down).
- Proceed to layer shredded corned beef, a half cup of slaw, a few slices of cheese and the top piece of buttered bread. (Butter facing up.)
- Press for 3 – 4 minutes until golden.
- If making the panini on the stove, follow the same instructions for making the sandwich but use a skillet on a burner instead. Create pressure by using a heavy pan to weigh it down.
- Cook for 3 – 4 minutes on each side.
- Serve hot.