Part 3/7:
Mike demonstrates how to prepare the corned beef, which is pre-packaged and shredded before frying. He remarks that the beef cooks quickly, taking only a few minutes, and even samples some to ensure quality. The bread is buttered generously, with Mike opting for marble rye for its flavor, and toasted to a medium crispness—just enough to keep it hearty without turning toasting perfection.
Throughout the process, he showcases his tools—spatulas, butter brushes, and more—and shares his preference for certain kitchen utensils, highlighting how they’ve made his cooking easier. He also adds layers of flavor with a pinch of horseradish before drizzling Thousand Island dressing over the assembled sandwich.