Layered Corned Beef Sandwich Loaf
Yield: 4 Servings
Source: Chicago Tribune 1989

4 tb softened butter
1 c green cabbage; coarsely chopped
1 lg onion; coarsely chopped
1/4 ts each: dill weed; salt, pepper
1 round loaf bread; 1 to 1 1/2 lbs., irish
6 fresh spinach leaves; about
8 sl swiss cheese; (8 to 10)
3/4 lb thinly sliced corned beef
1/4 c (1/2 stick) butter; melted
stone ground or country mustard; optional

Heat 1 tablespoon of the butter in skillet over medium heat. Add cabbage and onion. Saute, just until crisp-tender, about 10 minutes. Stir in dill, salt and pepper. Cool slightly. Heat oven to 350 degrees. Cut small slice horizontally from top of bread; reserve this slice. Hollow out bread to make 1/2-inch thick shell. Spread inside of bread shell and reserved top slice with remaining 3 tablespoons of softened butter.

Arrange spinach leaves, overlapping to completely cover inside of bread shell. Arrange half of the cheese over spinach, trimming cheese to fit. Spoon cabbage-onion mixture over cheese. Lay corned beef slices over cabbage mixture. End with remaining cheese slices. Top with reserved bread slice. Brush outside of bread with melted butter. Wrap assembled stuffed bread in heavy-duty aluminum foil, leaving top slightly open to allow heat to escape while bread heats in oven.

Put foil-wrapped bread on cookie sheet and bake in oven just to heat through, about 30 minutes. Remove, unwrap, cut into wedges. Serve with mustard.