It’s been a pretty crazy weekend to say the least! I pray you’re all staying healthy and that your stress levels aren’t too high. We’ve had some long days at home (besides Brett and I running out quickly to the grocery store) and I feel so bad for this kids, but we’re taking this social distancing thing seriously to protect others and our family knowing we will be in a hospital and have a newborn in a few short weeks.
Before all of the chaos started here in the U.S., my family and I made it over to Costco to get some things we needed like toilet paper, paper towels and some pantry items. Of course, there was no toilet paper even at the beginning of last week which is crazy to me! With four of us now using toilet paper this could become a problem in the next couple of days because we’re down to our last package. I’m sure we will be able to snag some somewhere!
The reason I bring up Costco is because during that same trip I was able to snag some corned beef to make this weekend. I’m so glad I got it when I did because it wouldn’t be St. Patrick’s Day weekend without it!
I always make a big amount because all of us love to eat it and having it as leftovers is the best. You can never have enough corned beef! We used our leftovers this year to make grilled cheese sandwiches filled with melty havarti cheese, sauerkraut and a creamy horseradish cream that made the bread crispy and golden.
It’s such a hearty, salty and tangy sandwich and the leftover corned beef makes it easy to put together. This is a great one if you’re stuck inside for the week. If you end up making it, don’t forget to tag #marinamakeseats!
Grilled Corned Beef & Havarti Sandwich
Makes two sandwiches
- 1/4 cup of sour cream
- 1 teaspoon of prepared horseradish
- 4 slices of ancient grain bread
- 1/2 tablespoon of butter
- 2 cups of cooked and shredded corned beef, heated up
- 4 slices of havarti cheese
- 1/2 cup of sauerkraut
First, make the horseradish cream by whisking the sour cream and horseradish together in a small bowl. Spread the cream on both sides of each slice of bread.
Heat a griddle or frying pan over medium heat. Melt the butter and add two slices of bread to the pan. Top one side with about a cup of corned beef and the other with two slices of havarti cheese. After the havarti begins to melt, top the corned beef slice of bread with 1/4 cup of sauerkraut and add the slice of bread with havarti on top of it.
Grill the bread on both sides until golden brown. Repeat the above steps to make the second sandwich.