Although I don’t have any Irish roots, I do enjoy feasting on the cuisine that fancies their historic heritage. Since St. Patrick’s Day is celebrated by many without any genealogical association to Ireland, I thought we’d put a twist on the classic Irish flare of corned beef and cabbage. We chose a more untraditional route of pairing the items together to create a corned beef and cabbage panini. Since most anything tastes good when topped with melted cheese we figured we couldn’t go wrong.
Corned Beef and Cabbage Panini
yields 2 sandwiches
- 4 oz Corned Beef (sliced thin)
- 3 cups Green Cabbage (sliced)
- 1/3 cup Yellow Onion (thinly sliced)
- 4 slices Sharp Cheddar Cheese
- 1 tbsp Extra Virgin Olive Oil
- 2 tsp Worcestershire Sauce
- ½ cup Water
- 3 tbsp Unsalted Butter
- ¼ tsp Kosher Salt
- ¼ tsp Black Pepper
- 1 tbsp Sweet & Spicy Mustard
- 4 slices Pumpernickel Bread (or Dark Rye Bread)
- In a large skillet, heat olive oil over medium heat. Add sliced onion and cabbage along with the salt and pepper. Stir until the vegetables begin to soften and brown, approximately 5 minutes. Reduce the heat, add water and let cook, covered, until the cabbage is tender approximately 15-20 minutes.
- Periodically stir the mixture to ensure the vegetables are not sticking to the pan (add more water if needed). Once cabbage is tender, add the Worcestershire sauce and cook, uncovered, for additional 2 minutes.
- Remove the cabbage mix from the skillet, set aside.
- In the skillet, heat 1 tbsp of butter over medium-heat.
- Spread ½ tbsp of butter on 4 slices of bread. On the other side, spread ½ tbsp of mustard. With the butter side down, layer the the sandwich with 1 slice of cheese, 2 ounces corned beef, half of the cabbage mix, another slice of cheese and the final piece of bread (butter side facing up).
- Place the sandwich on the hot skillet. Using a cast iron panini press, lay the press on the sandwich for approximately 3-4 minutes each side. The bread should be toasted and the cheese melted.
*Note — we purchased a prepared brisket pre-seasoned and followed the cooking instructions provided.
I’ll be honest, I’ve never tried corned beef until I made this recipe. I was always willing to eat the traditional Irish dishes of bangers & mash or shepard’s pie, but just the name of “corned” beef didn’t sounded appetizing. Needless to say, I am so glad I got beyond the name and tasted it. I couldn’t believe all the flavor that’s packed into the brisket! The recipe is equal parts salty due to the corned beef and plenty savory from the cabbage mix, cheese and mustard. It all comes together to form a delectable array of flavors that makes up the perfect panini sandwich.
Since we are sticking with untraditional routes of famed recipes, we thought to enjoy our corned beef and cabbage panini with a nice glass of Cambria’s Bench Break Pinot Noir rather than the obvious choice of an Irish beer. It felt appropriate to go a bit more gourmet since we chose a 4 year graft cheddar that paired wonderfully with the pinot.
However you choose to celebrate St. Patrick’s Day we hope the luck of the Irish is on your side!
Written By: Kristin Mansky