The Dish: Corned Beef Sandwich

The Dish: Corned Beef Sandwich
The Restaurant: Michael’s Deli
The Chef: Steven

St. Patty's Day is known for its corned beef dinners...but what do you do with all leftovers? We put them to good use!

Ingredients:

--2 slices of pumpernickel bread
--1.5 volume ounces of Russian dressing
--2 volume ounces of sauerkraut
--2 slices Swiss cheese
--½ pound of corned beef
--1 half sour pickle

Procedure at Michael’s Deli:

--Place portion of corned beef in steamer
--After 1 minute add sauerkraut
--After 15 seconds add Swiss cheese
--After 15 more seconds remove contents from steamer
--Toast pumpernickel bread
--Dress both slices of bread
--Place corned beef, sauerkraut & Swiss cheese on one piece of bread
--Place other slice of bread on top

Serve with a half sour pickle

Procedure for the home cook:

--Layer corned beef, sauerkraut, & Swiss cheese in a microwave safe container
--cover with plastic wrap
--poke a few holes in wrap
--microwave for 1 minute
--toast pumpernickel bread
--dress both slices of bread
--remove container from microwave and place on one piece of bread
--place other slice of bread on top

Serve with a half sour pickle