I'd hate to get pinched by a leprechaun for not partaking in the fun of being Irish for a day... If you happen to have leftover brisket, here's an idea for you.
A sandwich that should be eaten year round, but is often over looked.
1/2 cup mayonnaise
1 tablespoon minced fresh parsley
1 tablespoon finely chopped sweet pickle
1 tablespoon chili sauce
1 teaspoon pickle juice
1 teaspoon horseradish
4 pretzel buns, split
2 tablespoons softened butter
1 pound deli-sliced corned beef
1 cup drained sauerkraut
4 slices Swiss cheese
Combine the dressing ingredients. Spread the outsides of buns with butter. Spread cuts sides with some of the dressing and layer bun bottoms with beef, sauerkraut and cheese.
In a classic beer batter, these are a great topper to put the Reuben Panini just a bit over the top. Keep these in mind for your next burger grill-out too, they're a great conversation starter and way to put your grill-out on top of the list.
3/4 cup beer
1-1/2 teaspoons baking powder
1/2 teaspoon seasoned salt
1/4 teaspoon dill weed
1/8 teaspoon paprika
Pinch cayenne pepper
3/4 cup flour
Oil for frying
In a bowl, whisk the egg. Whisk in the beer and seasonings. Add flour and whisk until smooth. Dip pickle slices in batter and fry in an electric skillet at 375° or a large skillet with oil heated over medium-high heat. Fry for about 30 seconds on each side or until golden brown. Drain on paper towels. Serves: 6