It’s Super Bowl time again this weekend and time to think about some good sports-watching food. The guys in my house love a good sandwich and so I was looking through my cookbooks for inspiration. I found some in my mother’s old Lone Star Legacy compiled by the Austin Junior League. Their sandwich featured a spread made from canned corned beef that was blended with cheese in a blender. Ummm, not bad, but needed an update—it is 25 years later after all! So, here is my take on that combination of flavors. Thinly sliced deli corned beef and a spread made from cheese, spicy mustard and horseradish and a sweet kick from pickle relish. And cocktail rye so that they are more like a snack, less like a meal—perfect for game watching. Grilled in my Panini pan, these little treats disappeared fast and were voted a definite yes for a replay.
Grilled Mini Corned Beef Sandwiches
Makes about 20 sandwiches
Ingredients:
1 pound thinly sliced corned beef
8 ounces Swiss cheese, grated
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
2 tablespoons sweet pickle relish
1 loaf cocktail rye bread
Combine the cheese, mayonnaise, mustard, horseradish and pickle relish. Spread some of the cheese mixture on one bread slice, top with slices of corned beef and another bread slice.
Lightly oil a skillet or Panini press. Grill the sandwiches on both sides until warmed through and the cheese is bubbly.
Serve on a platter or in stacks of 3 or 4 held together by a toothpick with a sweet pickle garnish.
