Corned Beef & Sauerkraut Panini for St. Patrick’s Day



For many people, celebrating St. Patrick’s Day means cooking corned beef and cabbage. I have to confess, neither of these items tops my list of favorite foods. I’ve tried several recipes for this classic Irish dish, but all have produced a less-than-appetizing result. Try though I might, I find the common method for cooking corned beef to be totally unappealing. Ultimately, boiling an otherwise tough hunk of beef all day and serving it with limp, overcooked cabbage just isn’t my idea of good food. I know I’m bucking tradition here, but maybe it’s time to change things up a bit.


With that in mind, I decided to create a dressed up version of corned beef & cabbage with an inspired twist: Corned Beef & Sauerkraut Panini.


I found some beautiful small cuts of pre-cooked (still pink inside!), uncured and nitrate-free corned beef in the meat department at Trader Joes. Instead of boiled cabbage, which is nearly devoid of nutritional value, I opted to ferment a fresh batch of organic Savoy Cabbage & Dill Sauerkraut with my new Kraut Source device. Using raw cultured sauerkraut is not only tastier and healthier, but also keeps the crunch of the cabbage intact. If you don’t have time to ferment your own, I highly recommend Farmhouse Culture’s Garlic-Dill Sauerkraut (available in the refrigerated section at Whole Foods and other fine natural foods markets).




Layered with garlic mayonnaise, Dijon mustard, caramelized sweet onions, and gooey melted Swiss cheese on an artisan roll, this grilled Irish-Italian sandwich may just sway you to start a new St. Patrick’s Day tradition!



*Printable Recipe here:  Farminista’s Corned Beef & Sauerkraut Panini


1 lb. chilled precooked, uncured & nitrate-free corned beef (*Pocino brand at Trader Joes is delicious!)

1 medium-large sweet onion, thinly sliced

3/4 cup dill sauerkraut

4 tablespoons garlic mayonnaise

8 teaspoons Dijon mustard

8 slices Swiss cheese

4 “torta-style” artisan sandwich rolls

Extra Virgin Olive Oil

Panini maker




  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onion and reduce heat to medium-low. Sauté onions, stirring infrequently, until golden brown and caramelized (about 10 minutes). Remove from heat and set aside.


2.   Place the chilled corned beef on a cutting board and slice thinly on the grain. Remove excess fat. Set aside.

To assemble each sandwich:

  1. Cut artisan rolls in half. Spread one half of the roll with 1 tablespoon garlic mayonnaise, and the other half with 2 teaspoons Dijon mustard.
  2. Layer one half of the roll as follows: a slice of Swiss cheese, 3 tablespoons sauerkraut, sliced corned beef, and some caramelized onion. Finish with another slice of Swiss cheese. Place remaining half of the roll on top.



3.   Preheat a panini maker to high heat. Brush the top of the sandwich bun lightly with olive oil and place oil side down on the panini grill. Brush the remaining top of the bun with olive oil and close the panini grill, pressing the sandwich between the hot surfaces. Grill for 3 minutes or until the cheese melts and the sandwich is golden brown.

Enjoy with a small side salad or chips and a glass of your favorite Irish beer!


Categories: Sandwiches, Seasonal Recipes, UncategorizedTags: , , , , , ,


  1. This looks delicious, Karen! I love sauerkraut on sandwiches. It’s the best garnish and is so healthy too. Happy St. Paddy’s Day 🙂

  2. LOVELY! Think I’ll go to the store and make the penne sandwich! YUMMY!


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  3. Karen, that panini looks fantastic.My sentiments are exactly yours on the classic St. Paddy’s day dish. Since I will be making corned beef tomorrow for my Irish husband, I’ll defintely want to save this recipe. I bet you used the sauerkraut you made with your krautsource. I received mine about 2 weeks ago and I am looking forward to using it soon.

    • Goodness Jovina! We have so much in common. My husband is half Italian and half Irish, but where food is concerned his Italian roots definitely rule. I will be curious to see what your husband thinks of the panini with your left over corned beef. So glad you received your Kraut Source and please share your fermenting experience with me. I love mine 🙂

  4. I want that for breakfast, lunch, and dinner! Yum yum yum.

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