Ingredients:

  • 1 tablespoon unsalted butter (14g)
  • 1/2 small head of green cabbage, thinly sliced (approx. 200g)
  • 1/4 cup chicken broth (60ml)
  • 1 teaspoon apple cider vinegar (5ml)
  • Salt and freshly ground black pepper to taste
  • 4 slices rye bread
  • 2 tablespoons unsalted butter, softened (30g), divided
  • 4 ounces cooked corned beef, thinly sliced (115g)
  • 4 ounces shredded Swiss cheese (115g)
  • 1/4 cup thousand island dressing or Russian dressing (60ml)

Instructions:

  1. Melt butter in a large skillet over medium heat. Add sliced cabbage and sauté until softened and slightly translucent, about 5-7 minutes. Add chicken broth and apple cider vinegar, season with salt and pepper. Cover and simmer for another 2-3 minutes, or until tender. Remove from heat.
  2. Butter one side of each slice of bread with softened butter.
  3. Place two slices of bread, butter-side down, on your work surface.
  4. Spread thousand island dressing (if using) over the bread.
  5. Layer each slice of bread with half of the shredded Swiss cheese, then half of the corned beef, and half of the cooked cabbage (if used). Top with the remaining cheese.
  6. Place the remaining slices of bread on top, butter-side up.
  7. Heat your griddle or skillet over medium heat.
  8. Place the sandwiches on the griddle/skillet and cook for 3-5 minutes per side, or until golden brown and the cheese is melted and gooey. If using a panini press, follow the manufacturer's instructions.
  9. Remove from heat, slice in half, and serve immediately.