Craft & Design Food & Beverage Home

In the Kitchen

By Katie Goodman
With St. Patrick’s Day just around the corner, many of us are thinking of Corned Beef and Cabbage dinners.
After your St. Patrick’s Day feast, consider making this Reuben-inspired panini to use up some of your corned beef leftovers. If you have leftover cabbage as well, feel free to substitute that here. Otherwise, follow the directions below for lemon-roasted cabbage, which is much tastier than boiled cabbage.
If you don’t have corned beef on hand, no worries. Your grocer’s deli may have corned beef, but if not, just substitute deli-sliced pastrami. It will still be delicious!
Sandwiches are very much about personal preference, so if you prefer more mustard, for example, feel free to build the recipe according to your own taste.

Download PDF Download the Recipe PDF
Right click to save the PDF to your desktop. Directions on downloading PDFs.


1/4 head cabbage
1/2 a large lemon
1 tbsp olive oil
Salt and pepper
2 tbsp stone ground mustard
2 tbsp Dijon mustard
8 slices rye or pumpernickel bread
3 tbsp Thousand Island or Russian dressing
Thinly sliced corned beef or pastrami
8-12 slices of Swiss or Gruyere cheese
Makes about 4 sandwiches


Step 1: Preheat oven to 425˚ F. Line a baking sheet with parchment paper. Set aside.
Step 2: Thinly slice the cabbage. Place the thinly sliced cabbage on the lined baking sheet. Drizzle the cabbage with the juice of half a lemon and the olive oil. Season with salt and pepper according to personal preference and toss to coat evenly.
Step 3: Roast the cabbage until tender, about 7-15 minutes, checking occasionally on the progress. Meanwhile, add the stone ground and Dijon mustard to a small bowl. Stir to combine. Set aside for later use.
Step 4: Spread both insides of both slices of bread with a thin layer Thousand Island or Russian dressing. Add a few slices of the pastrami or corned beef, however much meat you prefer. I used about 3-4 slices per sandwich.
Step 5: Spread mustard on top of the meat. Divide the roasted cabbage evenly between the four sandwiches, placing it on top of the mustard-covered meat.
Step 6: Top the cabbage with 2-3 slices of cheese. Top with the other slice of bread. Grill using a panini press or in a cast iron skillet. If using a skillet, you can press down on the sandwich with a weighted plate to mimic the panini press. Flip and cook the other side. Then slice and serve.
More St. Patrick’s Day Recipes:
Rainbow Pudding
About the Author:
Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.

2 thoughts on “Recipe: Reuben-Inspired Panini for Corned Beef Leftovers

Comments are closed.