Corned Beef & Cabbage Egg Rolls
Corned Beef Special Salad
Gluten Free Corned Beef Crêpe
In a medium pot over high heat, bring 1/4 cup of water and 1 tablespoon oil to a boil. Add thinly sliced cabbage and reduce heat to low. Steam cabbage on low for 15 minutes and drain. Season with salt & pepper to taste. Do not over cook; the cabbage should still remain crisp.
Lay two slices of bread of choice on top of a flat work surface.
Spread evenly 2 teaspoon each of Dietz & Watson® stone ground mustard on each slice of bread. (to taste)
Place 1/2 cup of the cooked cabbage. (If your cabbage seems wet, pat dry with a paper towel before adding to bread) Top with 6 slices of the finely sliced Dietz & Watson® Corned Beef. Add 2 oz. of sliced Dietz & Watson® C-Sharp Creamy Cheddar Cheese on top.
Place sandwich in a panini press and cook for 4-5 minutes until crisp and flat. If you don't have a panini press, melt 2 tablespoons butter in a sauté pan over medium heat. Place the sandwich in the pan and press down with a weight or spatula. Cook for 4-5 minutes per side, or until crisp and flat.
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