Corned Beef and Swiss on Jewish Rye

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Executive Chef
Oct 7, 2009
San Diego CA
Found a corned beef roast in the freezer, thawed it out and let it soak in water all day to leech some of the salt out. On the grill and cooked it until it was somewhat probe tender.

Let it rest for 20 minutes or so and sliced it as thin as I could

Added some of the sliced meat, a couple slices of Swiss cheese to some Jewish rye bread and on the grill till the bread is toasted and cheese melted.

Added some Spicy Garlic Slaswa and served with some leftover pasta salad from yesterday

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