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Grilled Corned Beef & Gouda Sandwich with Dill

Toasted Corned Venison & Gouda Sandwich with Dill and Green Onion

I made my corned “beef” early this year. (It’s not really corned beef, it’s corned venison … yes, it’s true. My dad corned some venison roasts and gave me a few … I love it when he does that!)

I will probably make another for St. Patrick’s Day proper, but my daughter wanted meat last week and she LOVES corned venison (or beef … I don’t think she really cares, as long as it’s meat). So I pulled out a corned vinnie roast and made it for her. But it was a rather large one this time, and we still had quite a bit left.

What do you do with leftover corned beef? Well, it makes for a lovely sandwich. Especially if you happen to have some homemade bread around, and I do. And if you have some fresh dill and green onions and some gouda cheese and garlic peppercorn mustard, well, that makes it all the better.

Toasted Corned Venison & Gouda Sandwich with Dill and Green Onion

Toasted Corned Beef & Gouda Sandwich with Dill and Green Onion

  • Fresh homemade bread, sliced (I used my honey oatmeal bread for this one)
  • Light butter
  • Corned beef (or venison), sliced and heated
  • Shredded Gouda cheese (about 1/2 cup per sandwich)
  • Fresh snipped dill weed
  • Chopped green onion
  • A nice gourmet (or dijon or spicy brown) mustard


Spread one side of a slice of bread with light butter, flip it over and spread the other side with mustard. Sprinkle on some of the cheese, then add the corned beef slices. Top that with some snipped dill weed and green onion, then more shredded cheese. Sprinkle a bit more dill weed and green onion on there for good measure. It should look something like this:

Making a Dilly Toasted Corned beef & gouda sandwich

Okay, now take your other slice of bread and put it on top and lightly spread the outside of it (the top side, that is facing you) with some light butter.

Heat a frying pan to medium low heat and spray the pan with cooking spray. Carefully place your sandwich in the pan and cover the pan. Let the sandwich cook until it is brown on the bottom, then carefully flip it over with a spatula and cook, covered, till the cheese is melted and the other side is a lovely golden brown.

Slice it into quarters and chow down!

Dilled & Toasted Corned Beef and Gouda Sandwich

This recipe was shared at Foodie FridaysThursday’s Treasures, Food of the World-Ireland and Katherine Martinelli’s St Patrick’s Day Blog Hop.

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8 Responses

  1. egg me on

    That perfectly toasted bread and thick slices of corned beef are making my mouth water. Well done!

    March 2, 2012 at 10:02 am

  2. Brilliant! I hesitate tp say “I wish I had one right NOW!” again, because you might think it insincere. I seriously and sincerely LOVE your blog, Ann. Have a most excellent day and weekend 🙂

    March 2, 2012 at 10:17 am

    • Ann

      Thank you so much! You are awesome.

      March 2, 2012 at 1:14 pm

  3. I’ve never had corned venison – how does the flavor differ? I grew up on venison, but was never served it that way.

    Great looking sandwich!

    March 10, 2014 at 10:57 pm

    • Ann

      Thanks Christy! Corned venison tastes much like corned beef, but leaner. The corning process really takes over the flavor.

      March 11, 2014 at 6:50 am

  4. oh my goodness that looks amazing!!

    March 10, 2014 at 11:57 pm

    • Ann

      Thank you so much Adelina 🙂

      March 11, 2014 at 6:51 am

  5. You have a very special Dad, that Corned Beef looks so tender and delicious. Your Sandwich would not last long here, it looks fabulous!! Thank you so much for sharing with Food of The World and hope you will continue the tour with us next month.
    Miz Helen

    March 14, 2014 at 9:56 pm