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