Another reason this recipe works so well is its flexibility. You can easily adjust it to suit your taste or pantry by swapping corned beef for pastrami, or trying different cheeses if Swiss isn’t your favorite. A small addition like Dijon mustard or a hint of horseradish can add depth for those who enjoy a little extra kick. Once baked, it slices cleanly, making it ideal for feeding a family or serving at casual gatherings, and leftovers reheat nicely while keeping that flaky texture intact.
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