We’ve never had corned beef before, but recently decided to give it a try. This is our first attempt, and while we are not quite happy with the look of this sandwich, it tasted great. This was of course also another reason to get out ye olde burner, to give the Parmesan on top a little color. The burner was a Christmas gift from a couple years ago, and besides making flan (which we have yet to do), its usefulness is being seriously challenged. However, it’s coolness is unquestioned.
- 1 slice of olive-rosemary bread (we got a fresh loaf from Costco).
- 2 tsp muffaletta
- 3 slices of corned beef
- 1 1/2 tbs pesto
- 1 tbs shredded Parmesan cheese
- a pinch of Tandoori
Spread the muffaletta on the bread, and then add the corned beef. Spread the pesto on top, and sprinkle the shredded Parmesan on top. Bring out your torch, and gently torch the Parmesan until it starts getting golden. Sprinkle the tandoori on top.
As you can see below our sprinkle technique lacks some (we had an accident), but we are posting sandwiches that we are actually eating that have not been food-styled or hand-painted, so what you see is what we eat.