Betty demonstrates how to make a Giant Corned Beef Sandwich. This delightful sandwich includes leftover Tender Slow Cooker Corned Beef that was made for St. Patrick's Day. It also features Italian bread, Thousand Island salad dressing, sauerkraut, sliced Swiss cheese, and bread and butter pickle slices.
|1 loaf Italian bread, sliced lengthwise into 2 equal halves|
|olive oil, as desired|
|Thousand Island salad dressing|
|1/2||inch thick slices of cooked corned beef|
|1/4||inch thick slices Swiss cheese|
|bread and butter pickle slices|
Spray (or spread) the 2 cut sides of the loaf of Italian bread with olive oil.
Place on an 11-inch by 15-inch by 1-inch baking pan and put into an oven that has been heated to 350 degrees (F) and then set to broil(watch closely, because they will brown very quickly).
When browned, remove the 2 Italian bread halves from the oven and add the following items in the order and amount you like: Thousand island dressing, corned beef slices, sauerkraut, and slices of Swiss cheese.
Bake in a 350 degree oven until heated through and cheese on top has melted and browned, about 10 to 15 minutes.
Add sliced pickles right before serving.
Serve as open-faced sandwiches or put the 2 halves together into a “super-sized” corned beef sandwich.