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Grilled Rachel
Sandwich Recipe

 
st. patrick's day cooking idea with corned beef

 

Grilled Rachel Sandwich Recipe

Prep Time: 20 minutes
Cooking Time: 4 hours
Serves: 6

Every year we celebrate with a new St. Patrick's Day recipe using corned beef. This year, it's Grilled Rachel Sandwiches, upped to the next level by using homemade corned beef and cole slaw, on fresh-baked rye bread. You won't believe how much better this deli classic tastes when you take the time to make the components from scratch! If you're short on time, you can always substitute store-bought rye for the fresh loaf.

Corned beef gets its flavor from the pickling spices it's brined in and cooked with. It's hearty, rich and spicy, which cry out for a wine with similar body and spicy flavors. This immediately led us to Zinfandel for the wine pairing! We went for wines with a good balance of fruit and spice, not total jam-bombs like some Zins can be. This ensures the wine plays up the flavors in the dish rather than just bowl them over.

Wine Pairing

"Splurge"
2009 Edmeades Zinfandel,
Mendocino County
Bold style that's not too over the top. Black fruits dominate the aroma with hints of spice. ($18)
Buy at Wine.com


"Steal"
2010 Bogle Old Vines Zinfandel, Sierra Foothills
  
Still nicely ripe but the vines' age brings out more spice than in the Edmeades. ($11)
Buy at Wine.com

Corned Beef, Slaw & Sandwich Ingredients:

2.5-3 lbs uncooked corned beef, sold with spice packet
.5 lb sliced Swiss cheese
1 cup Russian dressing
1/4 cup chopped dill pickles
1 cup shredded carrot
1 cup shredded red cabbage
1 cup shredded cucumber
1 tbsp mustard
2 tbsp white vinegar
1 tbsp sweet rice wine vinegar
2 tbsp butter

Rye Bread Ingredients:

2 1/2 cups all-purpose flour
1 cup rye flour
2 eggs
1 cup whole milk
3 tablespoons butter
1 tablespoon sugar
1 teaspoon vegetable oil
1 tablespoon caraway seeds
1 1/2 teaspoons salt
1 packet dry yeast

Cooking Instructions:

Follow #1 - 5 if cooking your rye bread from scratch, otherwise use storebought rye bread and skip to step 6!

1.) Melt better and warm milk to just above room temperature.

2.) Add yeast, sugar, butter, 1 egg, and milk and mix in an electric mixer on low for 1 minute using a dough hook. Add the salt, rye flour, all-purpose flour, and caraway seeds and mix again until all flour is mixed through, another 1-2 minutes.

3.) Take the dough out of the mixer and form into a round shape. Roll the dough in the vegetable oil to coat the outside, then cover in plastic wrap and let rise for ~2 hours. Dough should be 3-4 times its original size.

4.) Preheat oven to 350 degrees. Prepare a 5x9" baking pan by greasing with butter or spraying with vegetable oil.

5.) Lightly dust the dough ball with flower, and knead until it's smooth with no wrinkles. Beat the remaining egg and use as a wash on the outside of the bread. Bake for 45 minutes then let cool, and slice.

6.) Place corned beef in large pot and fill with water about 3/4 up the beef. Add seasoning packet to the water, and bring to a boil.

7.) Simmer meat for 3 hours, then remove from pot, let cool, and cut meat into slices. The meat will be very tender and may flake off into rough chunks - that's fine!

8.) While the corned beef is cooking, prepare coleslaw by mixing the carrot, cabbage, cucumber, mustard and both vinegars. Add chopped dill pickles to russian dressing, and reserve both the dressing and coleslaw mixture chilled and covered in the refrigerator until you're ready to build your sandwiches.

9.) When all the ingredients are ready, prepare the sandwiches by heating butter in a large skillet over medium-high heat. Smear both sides of bread with the russian dressing, then layer a generous serving of corned beef with coleslaw and two slices of cheese.

10.) Grill sandwiches on both sides until the bread is nicely browned  and cheese is melted. We like to serve ours with a side of sweet potato fries and an extra pickle. Enjoy!


Next Recipe:  Ribeye Steak 'Steakhouse' Dinner



 


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