Hot, juicy corned beef sandwiches with melted Swiss cheese and coleslaw mixed with Russian dressing are a flavor and texture sensation. Yes, you can buy deli meat, but you can also cook corned beef in your steam oven and set aside some meat for sandwiches. Best of all, you can use your steam oven to heat the meat to a juicy consistency.

If your steam oven has a Broil element, you can first heat the sliced corned beef in some of the cooking liquid using the Steam mode, then change the oven mode to the Broil mode using a moderate temperature to finish the sandwich. Once assembled, pop the sandwich back in the oven to melt the cheese.

To assemble the sandwich, first ensure you have some amazing fresh rye bread on hand and your preferred filling and mustard, and then slice the corned beef to your preferred thickness. I used thinly sliced (packaged coleslaw) homemade Russian dressing and Havarti cheese for the filling.  Sauerkraut is another popular filling with corned beef, or you can add pickles if you prefer.

INGREDIENTS

6 oz sliced corned beef brisket, heated in the cooking liquid

4 slices fresh rustic Rye or Jewish Rye bread

Dijon or yellow mustard

1 cup coleslaw mixed with Russian dressing

4 slices Havarti cheese

Russian Dressing

¼ cup avocado mayonnaise

2 tbsp ketchup

1 tbsp minced shallot

1 tsp prepared horseradish

1 tbsp sweet pickle relish

PREPARATION

Heat the steam oven in the Steam mode at 212 F/100 C.

Heat the sliced brisket in a little of the cooking liquid until piping hot. Remove it from the oven and change the setting to Broil, or heat a toaster oven in the Broil mode.

Assemble the sandwiches: First, smear the mustard over the bread slices. Add some corned beef to both slices and top with a slice of cheese. Place the sandwiches in the oven until the cheese begins to melt, then remove them from the oven.

Add the coleslaw to one slice of bread and top with the other. Gently press down on the sandwich to slice it in half. Repeat for the 2nd sandwich.

Makes 2 sandwiches