Piled-High Corned Beef and Swiss Sandwich


4 pounds corned beef
1 onion
5 bay leaves
High-quality grained Dijon mustard
Swiss cheese
Rye bread

Remove the corned beef, reserving the seasoning packet. Rinse meat in the sink and pat dry. Slice up the onion and add beef, onion, seasoning pack and bay leaves to a large pot and cover with water. Bring to a boil then reduce to a simmer for about 3 hours.

Remove the meat from the water and remove the layer of fat you will find one side of the beef. This is easily done by taking a knife and just scraping. Cover that side of the beef with the stone ground mustard, put in a casserole dish and broil on low for 15-20 minutes, watching the meat closely and turning half way through.

While the meat is under the broiler prepare your sandwich fixings. Keep it simple with a good swiss cheese and rye bread.

When you take the meat out it should shred easily and fall apart in chunks. Pile high on the bread, adding plenty of Swiss cheese. You can return the sandwich to the broiler to allow the cheese to melt or serve immediately.

Of course those first couple pieces of corned beef you will have to just simply slather with mustard and do a taste test! I am sure you and your guest will not be disappointed in the results.