One of the best aspects of a holiday is the leftover food. There are dozens of ways to deal with leftovers from using them again as they were or remaking them into new and different dishes. I usually choose to create something new from the old so that it’s seemingly fresh and inviting all over again.
In this case, the leftover corned beef needed a lift. So, along come two great pieces of Puliegese bread, some olive oil and slices of leftover corned beef. Add to that some Guinness caramelized onions with a tart coarse seed mustard and some nutty Gruyère cheese. And we have a new dimension to our leftover corned beef dinner: The Leftover Grilled Corned Beef and Cheese sandwich. Of course, it was served with a side of Gruyère mashed potatoes and cornichons for contrast. And don’t forget a good bottle of stout.