Even though St. Patrick’s Day is technically over, it’s an unofficial rule that the holiday marks the start of a new season, assuring winter is in our rearview mirror. So that means it’s time to think ahead to spring chores and eating sensibly, right?
Not so fast, lads and lassies. Paddy’s Day celebrations are still in full swing on the East End, meaning more corned beef is likely in your future. Like Thanksgiving, St. Patrick’s Day leftovers have a way of lingering well after the guests leave. Having a panini press in your kitchen arsenal comes in handy.
At Westhampton Beach’s Justin’s Chop Shop (71 Sunset Ave., Westhampton Beach, 631-288-5532), Mary Acampora knows this too well, offering corned beef Reuben panini’s (and Rachels made with pastrami) to last weekend’s parade revelers looking for an Irish grab and go toastie to pair with their beer.
“Mary is a seasoned pro who for years worked at Sunset Court Deli cranking out egg sandwiches with her eyes closed,” explains owner Justin DeMarco of his beloved and recognized employee. “I asked Mary, let’s try offering a few corned beef sandwiches the day of the parade and see how it goes.” Acampora’s veteran intuition to prep the Reuben sandwiches cold beforehand and then cook them to order in a hot panini press proved to be a delicious and time-saving grace. “The line was out the door,” recalls DeMarco.
Although not a traditional Irish dish, corned beef has come to epitomize the holiday here in America, even if it is only popular for a brief time. “The Rachel version made with pastrami, which still has the Thousand Island or Russian dressing, Swiss cheese, and sauerkraut, is more of a year-round version,” explains Acampora. “And after this weekend, you can’t give corned beef away,” humorously notes DeMarco.
(Photo credit: Doug Young)
Perhaps the long-standing traditional method of cooking finicky corned beef is why most home cooks leave it as a once-a-year meal option. “We prepare ours by boiling and braising the meat in pickling spices for over seven hours,” says Justin’s Chop Shop chef, Michael Hegeman. “We then remove the meat, strain out the spices, cook the cabbage in that liquid, remove that, and then add the potatoes. It adds some real depth and taste to the potatoes.”
The traditional dinner offering was a to-go hit and something the seasoned chef (whose resume includes an impressive tenure at Cooperage Inn in Baiting Hollow) is familiar with. “We sold a ton of two-pound corned beef dinners by the half tray and full tray,” says Hegeman. “We would have sold it by the cow if we had one here.”
Then, of course, are the leftovers that beckon for a second show. Enter the Reuben, a classic deli-style sandwich you can make for a quick lunch in minutes. And while piled-high versions are popular in German delis and restaurants (Shippy’s version in Southampton is a must-try), this thinner version inspired by Justin’s Chop Shop is more manageable and packed with flavor thanks to the Thousand Island dressing and tangy kraut.
Butcher tip: DeMarco recommends “always cut across the grain,” which means perpendicular to the muscle fibers rather than with the grain, to guarantee easy-to-eat corned beef slices.
No panini press? No problem. Heat a large skillet over medium heat for minute or two. Add buttered side sandwich then place a cast iron pan over the panini and press firmly. Allow to cook for 1 to 2 minutes until golden and crunchy, then flip and repeat.
Venturing out to this weekend’s Hampton Bays Hibernians St. Patrick’s Day parade on March 22 at 11 a.m.? Pack a few Reuben paninis in foil for the parade route. You may want to start planning on preparing that second round of corned beef. Montauk’s 63rd Annual St. Patrick’s Day Parade is on Sunday, March 30.
Sláinte!
Reuben panini
Ingredients
For the panini
- 8 slices rye bread
- 4 tbsp butter, room temperature
- 2 tbsp Thousand Island dressing
- 8 oz sliced corned beef
- 1/2 cup sauerkraut, drained
- 4 slices Swiss cheese
For Thousand Island dressing
- 1/2 cup mayonnaise
- 2 tsp sweet pickle relish
- 2 tsp Worcestershire sauce
- 2 tsp onion, minced
- coarse salt and freshly ground black pepper
Directions
For the Panini
- Preheat panini press to medium-high heat.
- While panini press is heating up, spread one tbsp of softened butter on the outside pieces of rye bread.
- Flip over two slices and evenly spread on tbsp of Thousand Island dressing on each slice.
- Build your sandwich by placing one slice of Swiss on top of dressed bread, followed by corned beef and drained sauerkraut.
- Close sandwich, with buttered sides on the outside.
- Grill two paninis at a time, with the lid closed, until the cheese is melted and the bread is toasted, four to five minutes.
- Serve immediately with a pickle and extra dressing, or wrap the sandwiches in wax paper for a grab and go lunch. Enjoy!
For Thousand Island dressing
- In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, pickle relish and minced onion until smooth. Season with salt and pepper, cover and refrigerate until ready to use.
