Our grandmother, Mimi, always loved preparing a special St. Patrick’s Day meal of corned beef and cabbage. The bubbling water cooking the cabbage and the roasting corned beef in the oven greeted us as we entered her home, making it warm, welcoming and feeling like home. This year, we’ve taken the flavors of this traditional dish and made it a lighter, handheld bite ideal for a lunch gathering or a casual dinner party. With that, we hope you enjoy this quick and easy recipe for Corned Beef and Swiss Panini Wraps.
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Corned Beef and Swiss Panini Wraps
Corned beef started becoming popular in Irish American communities as they started a new life in the United States. This beef option was an affordable meat and it eventually became an integral part of this community’s diet. Today, we love the salty and tangy mixture of flavors this meat brings to the table, which pairs perfectly with the sweet and nutty flavors of swiss cheese.
The Secret to Making This Corned Beef Panini Wrap
This recipe is so simple to create, but the two “must-have” pieces of this meal are these: the garlic aioli and the process of warming up in a panini press. The garlic aioli boasts irresistible flavors while the process of using a panini press marries all the flavors of each ingredient together. The result? A warm, creamy and cheesy creation that’s hard to pass up!
#HostfulHack: Use food to contribute to the overall festive feeling of your gathering. If you’re serving this recipe for St. Patrick’s Day, consider specifically choosing a spinach wrap to embrace the hues of this holiday.
What You Need to Make This Easy Corned Beef Recipe
The Dinnerware and Serveware
This dish pairs perfectly with neutral serve- and dinnerware. Consider plating your panini wraps onto a serving tray or marble charcuterie board that marries intentional function with an easy, sophisticated style.
For dinnerware, we always recommend investing in quality pieces that work for any and all gatherings in your home. This means opting for neutral dinnerware pieces that bring a subtle luxury while still being casual enough to use day-to-day. Place each panini wrap on a dinnerplate for an understated yet stunning aesthetic.
How to Prepare Our Corned Beef and Swiss Panini Wraps
To prepare this recipe, begin by spreading about a ½ tbsp of Dijon mustard onto a spinach wrap. Layer one slice of swiss cheese, a dill pickle, and about 4 oz. (or 1-2 deli slices) of corned beef on wrap.
Then, spread about a ½ tbsp of garlic aioli on top of corned beef. Place another slice of swiss cheese on top of garlic aioli. Roll up the bottom of wrap to the corned beef. Fold in sides, then continue to carefully roll up the wrap tightly.
Finally, place wrap, seam down, onto panini press and cook for about 3-4 minutes, until grill marks appear on wrap. Cut in half and enjoy!
Corned Beef and Swiss Panini Wraps
- 1 panini press
- ½ lb deli corned beef
- 8 slices swiss cheese
- 2 tbsp Dijon mustard
- 2 tbsp garlic aioli
- 4 dill pickles, sandwich cut
- 4 flour spinach wraps
- Spread about a ½ tbsp of Dijon mustard onto a spinach wrap.
- Layer one slice of swiss cheese, a dill pickle, and about 4 oz. of corned beef on wrap.
- Spread about a ½ tbsp of garlic aioli on top of corned beef.
- Place another slice of swiss cheese on top of garlic aioli.
- Roll up the bottom of wrap to the corned beef. Fold in sides, then continue to carefully roll up the wrap tightly.
- Place wrap, seam down, onto panini press and cook for about 3-4 minutes, until grill marks appear on wrap.
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