Mini Corned-Beef Sandwich Bites

Ingredients

• 600g corned beef
• 1 cup beef stock
• 1 cup water
• 1 bay leaf
• 1 tbsp coriander seeds
• 1 tbsp peppercorns
• 6 slices rye bread
• 1/4 cup dijon mustard
• 6 slices swiss cheese

Horseradish mayo:

• 1 cup mayo
• 2 tbsp horseradish
• fresh black pepper
• freshly sliced chives

Directions

1. Place the corned beef, stock, water, bay leaf, coriander seeds, and peppercorns into a pot and cover. Transfer to a preheated 300-degree oven and braise for 3 hours.
2. When done, remove and slice nice and thin.
3. Assemble the sandwiches by spreading dijon on each piece of bread, topped with the cheese. Add the slices of corned beef and top.
4. Add the sandwiches to a panini press (or crisp up in a cast-iron pan with some butter) and cook until golden brown and the cheese has melted.
5. Remove and cut the sandwiches into finger-food friendly stick shapes, perfect for dunking into the horseradish mayo.
6. Enjoy!

For the Horseradish mayo:

1. Mix well to combine.