 | | Directions |
- Blanch cabbage in lightly salted boiling water, just until crisp tender, about 1-2 minutes.
- Drain well; spread out on paper towel to eliminate extra moisture. Set aside.
- Mix mayonnaise, horseradish, and caraway seeds.
- Blend this mixture with the shredded cabbage.
- Butter 3 slices of bread and place the buttered side on a griddle on medium heat.
- Spread mustard on the unbuttered side of the bread slices; then top each of the three slices with about 1/4 cup cabbage mixture, then 2 slices corned beef, then 1 slice Swiss cheese.
- Top each sandwich with the second slice of bread; butter the top of the second bread slice.
- Cook the sandwiches on the griddle or in a panini press until browned (3-4 minutes).
- Flip and grill the other side until browned and the cheese is melted.
- Serve with hearty cabbage soup.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: grill pan or griddle, small bowl, medium bowl
Servings: 3
|  | | Ingredients | | - | | 1 1/2 cups cabbage - finely shredded |
| - | | 3 tablespoons mayonnaise |
| - | | 1 tablespoon horseradish or hot German mustard |
| - | | 1 teaspoon caraway seeds |
| - | | 3 tablespoons butter - softened |
| - | | 3 tablespoons Dijon mustard or yellow mustard |
| - | | 6 slices marbled rye bread |
| - | | 6 slices canned corn beef or leftover corned beef |
| - | | 3 slices Swiss cheese |
| - | | butter for grilling sandwiches |
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