Irish week continues…

So, what do you do with your leftover corned beef?

Well, I’ll tell you what you SHOULD do…

Make these easy peasy hot pressed paninis! Corned Beef, Swiss, and Mustard on Rye Bread (my FAVORITE!!!!). Goodness gracious, I love Rye bread. When we eat out at breakfast diners… I ALWAYS select Rye toast when given the option! Must be the Irish blood! 😉

I actually made an entire Crockpot Corned Beef specifically to make these paninis… oh. my.

Excellent decision.

Dan (my brother), Heather (sister in-law), and Kate (cutest niece in the world) came over for dinner & miss Kate got to try her first bite of corned beef… and…

She LOVED it (I knew that Irish gene would pull through!)! 😉

Need another idea for leftover corned beef?? Try my homemade Corned Beef Hash!

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Corned Beef and Swiss Paninis on Rye

Yield: 4 sandwiches

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

A tasty way to use up those St. Patty's Day corned beef leftovers...


Leftover Corned Beef (add as much or as little as you like)
8 slices Rye Bread, 2 slices per sandwich
4 slices Swiss cheese, 1 per sandwich
4-8 teaspoons Mustard, 1-2 teaspoons per sandwich
4 tablespoons salted butter, 1 tablespoon per sandwich


Build 4 sandwiches (Bread, mustard, a generous portion on sliced corned beef, a slice of swiss cheese, and lastly another slice of bread).

Add 1 tablespoon butter to a hot skillet (or griddle) and melt over medium high heat. Once the butter is nice and hot, carefully add 2 of the prepared "sandwiches" leaving a few inches between them. Place a piece of foil over them and then top with a heavy bottomed skillet (I used a cast iron), allowing the weight to press it down.

Heat for 4-5 minutes (until bottom is crisp and golden), then remove the heavy skillet, lift sandwich with spatula and add 1 more tablespoon butter. Carefully flip the sandwiches (uncooked side down) and then top again with the foil/heavy skillet. Heat for another 3-4 minutes until remaining side is golden and cheese is melted. Remove from skillet and allow to cool for 2 minutes. Repeat with remaining sandwiches!

Note: If you have a panini press- go ahead and use that 😉