Corned Beef and Gruyère Toasties

These corned beef and Gruyere toasties are made with thinly sliced corned beef and rich, melty Gruyere in an electric toastie machine which seals the flavor in! 

Here’s a tiny bit of history for you. The very first toasted sandwich machine was patented in the United States way back in 1925 so this year we celebrate its centennial birthday. Truth be told though, it didn’t really take off in popularity until 1974 when Breville introduced their Snack'n'Sandwich Toaster in Australia. 

I grew up eating regular grilled cheese sandwiches, made on a griddle at home but we also had a pie iron aka sandwich press for use over a campfire that made something very similar to modern electric toastie makers. It wasn’t until I was fully a grown up with children(!) when I saw my first electric toastie machine. 

When our younger daughter was still at home, before her university days, ours got regular use. Nowadays, not so much. That’s why when I heard that the theme for today’s Sunday FunDay was going to be grilled cheese sandwiches, I decided it was time to dust it off and see if it still worked. 

I had to hunt for it in the back of the pantry! When I did find it, I discovered that it didn’t have the toastie plates in – it has three sets of interchangeable plates: panini press, waffle iron and toastie – so then I had go looking for the spare plates. I’m pleased to tell you that now all are together in a safe place. 

Corned Beef and Gruyère Toasties

Could you just use a regular griddle or frying pan and make these sandwiches on the stovetop? Of course! The edges won’t be sealed up nicely but they will still taste just as good. For this recipe, I use a brisket roast that I home cured and cooked. You can substitute store-bought corned beef but, please, from the deli counter, not the tinned stuff. 

Ingredients for two toasties

4 slices whole wheat sandwich bread

2-3 tablespoons butter, softened

2 1/2 oz or 70g corn beef roast, thinly sliced

1 1/4 oz or 36g Gruyère cheese, thinly sliced

1 – 1/2 tablespoons whole grain mustard

Optional for serving:

pickles (I like pickled okra)

potato chips

Method

Thickly butter one side of the slices of bread. 

Lay them butter side down on a piece of cling film and spread the mustard on the other side.  (I actually put the buttered sides together at first but then realized I'd have to turn it all over to spread mustard on the other side, so do as I say, not as I did.)

Layer your corned beef and Gruyère slices so that they overlap and alternate on two of the slices. Make a second layer. 

Close the sandwiches by putting the other two slices mustard side down on the beef and cheese. 

Heat your toastie maker, following the instructions in your manual. Mine has a green light when it’s ready to make a toastie. 

Place your sandwiches in the toastie maker.

Close the lid firmly and lock the clasp.

My toastie maker light turns red at this point and will turn green again when the toastie is ready. 

Remove the toasties from the machine and cut them in half at the pressed line. 

Serve with pickles and potatoes chips, if desired. 

Enjoy! 

As I mentioned above, today is Sunday FunDay and our theme is a celebration of National Grill Cheese Month. Many thanks to our host, Camilla of Culinary Cam. Check out all the grilled cheese sandwich links below. 

• Baked Beans Bruschetta by Sneha's Recipe
• Corned Beef and Gruyère Toasties by Food Lust People Love
• DIY Grilled Cheese Bar by Culinary Cam
• Grilled Cheese and Avocado by A Day in the Life on the Farm
• Grilled Provolone with Turkey, Prosciutto, Spinach, and Jalapeños by Karen's Kitchen Stories
• Jalapeño Popper Grilled Cheese by Amy's Cooking Adventures

 

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