| Description: | Hand-sliced corned beef on grilled marble rye bread. Whole grain mustard horseradish dressing, garlic dill pickles. Choice of side. |
| Date: | 4.7.19 |
| Allergens: | Garlic, chili, dairy, gluten |
| Plating: | Large basket with liner. |
| Price: | $ 15.00 |
| Portion | Plate Component | ||||
| 2 slices | Marble rye | ||||
| 1 oz. | Whipped butter | ||||
| 6 oz. | Sliced corned beef | ||||
| 3 Tbls. | Whole grain mustard horseradish sauce | ||||
| 3 each | Garlic dill pickle slices | ||||
Spread each slice of bread with whipped butter, and place butter side down on the griddle. Place the corned beef portion on the griddle, and heat lightly. Do not brown.
Transfer the warm meat to the top of one slice of bread, then remove the other slice and spread with the sauce. Place the pickles over the meat, and the top over both. Allow to heat completely through, then remove from the griddle and cut in half diagonally.
Transfer to the basket and serve with the chosen side.