Beef And Slaw Sandwiches Recipes

CORNED BEEF AND COLESLAW SANDWICHES

Corned Beef and Coleslaw Sandwiches image

Corned beef and cabbage, but in sandwich form.

Provided by TJ Lombard

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 8h20m

Yield 5

Number Of Ingredients 11

Ingredients

2 tablespoons white wine vinegar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons prepared horseradish
salt and ground black pepper to taste
¼ cup olive oil
3 cups shredded cabbage
1 cup thinly sliced red onion
1 cup grated carrots
10 slices rye bread
2 tablespoons Dijon mustard, or to taste
1 pound deli sliced corn beef, or more to taste

Steps:

Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 41.3 g, Cholesterol 59.1 mg, Fat 19.2 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 4.5 g, Sodium 1943.2 mg, Sugar 6.2 g

BEEF AND SLAW SANDWICHES

Beef and Slaw Sandwiches image

If you think roast beef BLT sandwiches are good, wait until you try swapping out the lettuce for some super-crunchy, super-creamy coleslaw.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups coleslaw blend (cabbage slaw mix)
1/4 cup MIRACLE WHIP Dressing
1/8 tsp. pepper
8 slices pumpernickel bread
16 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
4 KRAFT Slim Cut Swiss Cheese Slices
8 slices cooked OSCAR MAYER Bacon
1 tomato, cut into 4 slices

Steps:

Combine coleslaw blend, dressing and pepper.
Fill bread slices with coleslaw and remaining ingredients to make 4 sandwiches.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

CORNED BEEF & SLAW SANDWICH

Corned Beef & Slaw Sandwich image

These reuben-type sandwiches are easy to make when ingredients are purchased at the supermarket deli.

Provided by Land O'Lakes

Categories Hot Sandwich Lunch Corn Beef Sandwich Sandwich and Wrap Main Course Meat, poultry, and seafood Vegetable Sandwich and Wrap Main Course

Yield 4 sandwiches

Number Of Ingredients 5

Ingredients

4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-style deli coleslaw , drained
4 (3/4-ounce) slices Land O Lakes® Swiss Cheese

Steps:

Heat oven to 350°F. Spread each slice of bread with 2 teaspoons mustard.
To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
Place sandwiches onto ungreased baking sheet. Bake 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 360 calories, Fat 22 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 1230 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Sugar grams, Protein 22 grams

CORNED BEEF AND COLESLAW SANDWICHES

Corned Beef and Coleslaw Sandwiches image

These open-faced sandwiches with layers of savory beef, creamy slaw and melty Swiss take only 15 minutes to create. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups coleslaw mix
3 tablespoons sour cream
4 teaspoons mayonnaise
1 tablespoon horseradish sauce
1 teaspoon prepared mustard
1/8 teaspoon salt
4 slices rye bread
1/2 pound thinly sliced corned beef
8 slices Swiss cheese

Steps:

Place coleslaw mix in a small bowl. Combine the sour cream, mayonnaise, horseradish sauce, mustard and salt. Pour over coleslaw mix and toss to coat., Place bread slices on an ungreased baking sheet. Broil 4 in. from the heat until toasted, 2-3 minutes on each side. Layer with corned beef, coleslaw mixture and cheese. Broil 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 423 calories, Fat 26g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 1203mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.

SHREDDED BEEF 'N' SLAW SANDWICHES

Shredded Beef 'n' Slaw Sandwiches image

"I have served these tangy, hearty sandwiches for family gatherings and to many a work crew. They have always gone over quite well.

Provided by Taste of Home

Categories Lunch

Time 3h5m

Yield 30 sandwiches.

Number Of Ingredients 10

Ingredients

4 pounds beef stew meat, cut into 1-inch cubes
2 cups water
2 cups ketchup
1/2 to 3/4 cup Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
1 tablespoon prepared mustard
2 teaspoons salt
8 cups shredded cabbage
30 sandwich buns, split

Steps:

In a Dutch oven, bring beef and water to a boil. Reduce heat; cover and simmer for 2 hours or until tender. , Remove beef with a slotted spoon; shred with two forks and set aside. Skim fat from cooking liquid. Stir in the ketchup, Worcestershire sauce, lemon juice, horseradish, mustard and salt. Add shredded beef and cabbage. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until cabbage is tender. , Spoon 1/3 cup onto each sandwich bun.

Nutrition Facts : Calories 322 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 831mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 1g fiber), Protein 20g protein.

CORNED BEEF AND COLESLAW SANDWICH

Corned Beef and Coleslaw Sandwich image

Categories Sandwich Beef Onion No-Cook Super Bowl Lunch Horseradish Meat Poker/Game Night Cabbage Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons white-wine vinegar
1 1/2 tablespoons Dijon-style mustard plus additional for spreading on the bread
1 1/2 tablespoons drained bottled horseradish
1/4 cup olive oil
3 cups thinly sliced cabbage
1 cup thinly sliced red onion
1 cup coarsely grated carrots
a 16-inch-long loaf of Italian or French bread, halved horizontally with a serrated knife
1/2 pound thinly sliced corned beef

Steps:

In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the mustard, the horseradish, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the cabbage, the onion, and the carrots, toss the coleslaw well, and chill it, covered, overnight.
Spread the bread with the additional mustard, arrange the coleslaw and the corned beef on the bottom half of the bread, and fit the top half on the filled bottom, pressing the loaf together firmly. Quarter the sandwich with a serrated knife and wrap it tightly in plastic wrap. (The sandwich may be made 6 hours in advance and kept wrapped and chilled).

SMOKED CORNED BEEF SANDWICHES WITH COLESLAW

Smoked Corned Beef Sandwiches with Coleslaw image

A smoked corned beef brisket so tender and flavorful that you'll never prepare corned beef any other way! Paired with a quick and easy slaw... on the sandwich or on the side... it's your call! Finish the sandwiches with your favorite condiments and toppings. Sriracha aioli, stone-ground or regular yellow mustard, and sauerkraut are all great options!

Provided by Dads That Cook

Time 6h5m

Yield 8

Number Of Ingredients 14

Ingredients

wood chips
½ cup ground black pepper
1 tablespoon ground paprika
1 tablespoon garlic powder
1 (3 pound) corned beef brisket with spice packet
1 cup mayonnaise
¼ cup white sugar
1 medium lemon, juiced
2 tablespoons white vinegar
2 tablespoons ground black pepper
1 tablespoon salt
1 medium head red cabbage
1 medium head green cabbage
8 (1.5 ounce) hamburger buns

Steps:

Soak wood chips in water for at least 1 hour.
Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
Pile beef and coleslaw atop the hamburger buns.

Nutrition Facts : Calories 616.9 calories, Carbohydrate 50.5 g, Cholesterol 83.5 mg, Fat 38.5 g, Fiber 9 g, Protein 22.1 g, SaturatedFat 8.6 g, Sodium 2130 mg, Sugar 17.2 g

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