Corned Beef on Rye Panini with Pickles, Onions and Swiss Cheese – Kilted Chef

Ingredients

• 2 medium red onions, sliced thinly
• ½ cup white vinegar
• ½ cup water
• 1 bay leaf
• 1 tbsp pickling spices
• Place the onions in a mason jar.
• In a small pot bring the vinegar, water, bay leaf, and pickling spices to a boil. Pour hot liquid over the onions, let cool and refrigerate for one hour.
• Will keep in the refrigerator for 2-3 weeks.
• ¼ cup butter
• 8 bread slices Rye bread
• 8 tbsp Russian dressing
• ¼ cup mayonnaise
• 1 lb Cuisines Roi Corned Beef sliced
• ½ cup pickled onions
• ½ cup Swiss cheese
• Use half of the butter to spread on four slices of bread, place these pieces of bread butter side down in a sauté pan. Combine the corn beef, pickled red onions and Swiss cheese.
• Combine the Russian dressing and mayonnaise, mix well. Spread ¼ of this mixture on 4 slices of bread.
• Add a layer of Swiss, top with the second slice of bread and spread with the remaining butter.
• Place in the panini press and grill until the sandwich is golden brown, turn and repeat on the other side.
• Serve with Deli Mustard and Veggies or chips.