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For the Corned Beef

  • 3-4 lb corned beef brisket with seasoning packet
  • 1/2 medium onion quartered
  • 2 cups water

For the Sandwiches

  • 1 loaf KING'S HAWAIIAN® Original Sliced Sweet Bread
  • Corned Beef Brisket - cooked and sliced
  • 1 package sliced swiss cheese
  • fresh angel hair cabbage or sauerkraut if preferred
  • Russian or Thousand Island for serving


For Corned Beef Brisket:

  • Using a pressure cooker, add corned beef, onion, seasoning packet and 2 cups water to pressure cooker, seal properly and cook on high pressure for 1 hr 30 minutes
  • Allow pressure to release naturally, then remove corned beef brisket onto a serving plate and allow to rest before cutting. Be sure to cut the brisket diagonally against the grain to avoid the meat becoming stringy.

For the Sandwich:

  • On a slice of Sliced Hawaiian Bread, smear a thin layer of either Russian or Thousand Island dressing, followed by a slice of swiss cheese, corned beef, cabbage (or sauerkraut) and another piece of bread.
  • Lightly butter the outside of the bread and place in a panini press or cook in a pan on the stove until the bread is golden and toasted and the cheese is melted
  • Serve immediately with chips, a pickle and a little extra dressing for dipping

Tried this recipe?

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