Corned Beef And Knockwurst Sandwich Recipes

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CORNED BEEF SANDWICHES



Corned Beef Sandwiches image

My daughter shared this recipe with me. It's become a favorite of our entire family.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 15 servings.

Number Of Ingredients 8

3/4 cup mayonnaise
3 tablespoons chili sauce
1 can (14 ounces) sauerkraut, rinsed and well drained
12 ounces shredded deli corned beef
2 cups shredded Swiss cheese
30 sliced rye bread
1/2 cup butter, softened
Thousand Island salad dressing, optional

Steps:

  • In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

Nutrition Facts :

CORNED BEEF AND KNOCKWURST SANDWICH



Corned Beef and Knockwurst Sandwich image

This corned beef and knockwurst sandwich recipe is an original from my hometown of Richmond, Virginia. Cooked on the griddle, it was created at Richmond's own NY Deli in the 1940's, and soon became a staple of diners and bars across the city. Crazy that it's still completely unknown anywhere else.

Provided by Brian Genest

Time 15m

Yield 1

Number Of Ingredients 6

1 knockwurst
2 teaspoons salted butter, or to taste
¼ pound deli sliced corned beef
2 slices rye bread
2 slices Swiss cheese
1 tablespoon spicy brown mustard

Steps:

  • Slice knockwurst into long slices.
  • Melt butter on a large griddle over medium heat. Throw corned beef onto the griddle and get it sizzling. Add knockwurst slices; cook 4 to 5 minutes.
  • Add bread, making sure it gets a good coat of butter and grease from the griddle. Cook for 1 minute, then flip. Place Swiss cheese on bread slices. Cover with a lid or pot to steam until cheese melts, about 1 minute.
  • Remove everything from the griddle and assemble sandwich. Place one slice of bread on a plate with the melted cheese facing up. Pile on corned beef, knockwurst slices, and mustard. Top with second slice of bread, cheese facing down. Eat hot.

Nutrition Facts : Calories 837.4 calories, Carbohydrate 37.3 g, Cholesterol 188.3 mg, Fat 52.5 g, Fiber 3.7 g, Protein 50.3 g, SaturatedFat 25.7 g, Sodium 2985.8 mg, Sugar 3.2 g

CORNED BEEF HASH SANDWICH



Corned Beef Hash Sandwich image

Make and share this Corned Beef Hash Sandwich recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

0.5 (15 ounce) can corn beef hash
2 tablespoons mayonnaise
1 tablespoon pesto sauce, basil
1/2 teaspoon hot sauce
4 slices bacon, cooked
2 slices tomatoes
4 slices Texas toast thick bread
cooking spray, butter flavor

Steps:

  • Cook corned beef to desired doneness. Combine mayonnaise, pesto and hot sauce. In the meantime, cook bacon.
  • Add mayonnaise mixture to corned beef and combine well. Spread on two slices of bread, place 2 slices of bacon on each bread and a slice of tomato on each.
  • Spray cooking spray on both sides and toast.

Nutrition Facts : Calories 602.6, Fat 38.2, SaturatedFat 12.6, Cholesterol 68.7, Sodium 1374.7, Carbohydrate 44.8, Fiber 2.9, Sugar 4.4, Protein 19.4

TOASTED CORNED BEEF SANDWICHES



Toasted Corned Beef Sandwiches image

I found this quick and easy recipe in one of my old cookbooks years ago. It's a standby on a hot summer day.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup chopped cooked corned beef
2 tablespoons plus 1 teaspoon mayonnaise
2 tablespoons finely chopped celery
1 green onion, finely chopped
1/2 teaspoon prepared mustard
4 slices pumpernickel bread
2 slices Swiss cheese
1 tablespoon butter, softened

Steps:

  • In a small bowl, combine the first five ingredients. Spread over two slices of bread. Top with cheese and remaining bread. Spread outside of sandwiches with butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

Nutrition Facts : Calories 480 calories, Fat 34g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 875mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 4g fiber), Protein 16g protein.

CORNED BEEF SANDWICH SPREAD



Corned Beef Sandwich Spread image

This recipe came from Recipe Goldmine. It was appoved by our family so I'm posting it for yours! I served ours on rye bread toasted and added horseradish cheese. The recipe is for the 'spread' alone.

Provided by lets.eat

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (12 ounce) canned corned beef, mashed
1/2 cup celery, finely diced
1 tablespoon onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sweet relish
1 tablespoon prepared horseradish
2 tablespoons mayonnaise

Steps:

  • Combine all ingredients. Chill until serving time.

CORNED BEEF SPECIAL SANDWICHES



Corned Beef Special Sandwiches image

I think of this sandwich as a cousin to the reuben. It's a cold sandwich of corned beef, topped with Russian dressing and coleslaw, on Jewish rye. Yum!

Provided by SHORECOOK

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Yield 4

Number Of Ingredients 4

⅓ cup Russian salad dressing
8 slices Jewish rye bread
1 pound thin-sliced corned beef
½ pound prepared coleslaw

Steps:

  • Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices. Halve sandwiches diagonally before serving.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 45.4 g, Cholesterol 78.4 mg, Fat 16.7 g, Fiber 5 g, Protein 28.4 g, SaturatedFat 4.6 g, Sodium 2152.1 mg, Sugar 6.9 g

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

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

OVEN-ROASTED CORNED BEEF FOR SANDWICHES



Oven-Roasted Corned Beef for Sandwiches image

Oven-roasted corned beef to slice for sandwiches. Easy. Tasty. You can just put a pile of meat on some nice pumpernickel with good mustard or make delicious Reuben sandwiches.

Provided by Crockpot Carlo

Categories     Everyday Cooking     Special Collection Recipes     New

Time 4h35m

Yield 8

Number Of Ingredients 4

1 (4 pound) corned beef brisket, seasoning packet discarded
1 (12 ounce) bottle beer
2 tablespoons coarsely ground black pepper
2 tablespoons garlic powder

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Place a metal rack in a large baking pan.
  • Rinse brisket very well, especially if it has pickling seasoning on it. Cut off extra fat, leaving just some of it. Apply pepper and garlic powder and rub it into the meat. Put brisket, fat-side up, on the prepared rack. Pour beer into the pan and cover with foil.
  • Cook in the preheated oven until brisket is very tender, about 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).
  • Remove from the oven and transfer brisket to a platter. Cover tightly with foil and let sit for 20 minutes.
  • Use a very sharp knife to slice meat across the grain and at a bit of an angle into very thin slices.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 4.6 g, Cholesterol 99.5 mg, Fat 19.3 g, Fiber 0.6 g, Protein 19.2 g, SaturatedFat 6.5 g, Sodium 1154 mg, Sugar 0.5 g

GLAZED CORNED BEEF SANDWICHES



Glazed Corned Beef Sandwiches image

Fans of good food will cheer when you bring out these full-flavored, hearty sandwiches! Made of tender corned beef and a special sweet and spicy seasoning, they're always a hit. -Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 4h30m

Yield 12-16 servings.

Number Of Ingredients 14

1 corned beef brisket with spice packet (3 to 4 pounds)
12 peppercorns
4 bay leaves
3 garlic cloves, minced
2 cinnamon sticks (3 inches), broken
1 tablespoon crushed red pepper flakes
Sandwich buns
GLAZE:
1/2 cup packed brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
1/4 teaspoon caraway seeds

Steps:

  • Place corned beef with seasoning packet in a Dutch oven, cover with water. Add seasonings and bring to a boil. Reduce heat; cover and simmer for 4 to 4-1/4 hours or until meat is tender. Drain, discarding juices; blot brisket dry. , In a small bowl, combine glaze ingredients. Rub onto top of warm meat. Grill or broil for 5- 10 minutes on each side until glazed. Slice meat and serve warm or chilled on buns.

Nutrition Facts :

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

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.

SLOW COOKED CORNED BEEF FOR SANDWICHES



Slow Cooked Corned Beef for Sandwiches image

This is an excellent recipe for party sandwiches. I always make 2 (and sometimes 3) briskets because it goes so fast. The meat should cook slowly for a minimum of 4 hours--cooking longer will just make it more tender. It sounds like a LOT of garlic, but no one has ever complained that it tasted too garlicky. Serve with brown mustard on rye or kaiser rolls. Can also add cole slaw to the sandwich for a uniquely delicious sandwich.

Provided by Suze Knisley

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 4h15m

Yield 15

Number Of Ingredients 5

2 (3 pound) corned beef briskets with spice packets
2 (12 fluid ounce) bottles beer
2 bay leaves
¼ cup peppercorns
1 bulb garlic cloves, separated and peeled

Steps:

  • Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
  • Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
  • Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 4.2 g, Cholesterol 77.9 mg, Fat 15.1 g, Fiber 0.4 g, Protein 15 g, SaturatedFat 5.1 g, Sodium 904.3 mg

CORNED BEEF SANDWICH RECIPE BY TASTY



Corned Beef Sandwich Recipe by Tasty image

Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, rye toast, english mustard, kosher dill pickle

Provided by Matthew Johnson

Categories     Dinner

Time P10DT20h

Yield 12 servings

Number Of Ingredients 23

2 qt water
2 cups kosher salt
1 cup brown sugar
2 teaspoons pink curing salt
5 cloves garlic, crushed
fresh ginger, 2-in (5 cm) sliced
1 cinnamon stick, broken into pieces
3 bay leaves, crumbled
1 tablespoon mustard seed
1 tablespoon black peppercorn
8 whole allspice berries
12 juniper berries
8 whole cloves
2 lb ice
5 lb beef brisket, good-quality, trimmed
1 large yellow onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
2 bottles ginger beer
2 bottles dark extra-stout beer
2 slices rye toast
english mustard, to taste
kosher dill pickle, sliced lengthwise to taste

Steps:

  • In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
  • Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
  • Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
  • Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
  • Spread the mustard on both sides of the toasted rye bread. Lay the ⅓ lb corned beef and pickles on one slice of bread and top with the other slice.
  • Cut the sandwich in half crosswise.
  • Enjoy!

Nutrition Facts : Calories 634 calories, Carbohydrate 23 grams, Fat 41 grams, Fiber 1 gram, Protein 34 grams, Sugar 18 grams

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From alienrecipes.com
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CORNED BEEF SANDWICH - AMANDA'S COOKIN' - DINNER SANDWICHES
2022-03-02 Warm beef in oil, gathered together as if on a sandwich. Top with two slices mozzarella cheese. Cover with lid until cheese is melted. Remove to a plate and keep warm. Place one slice of bread, butter side down in skillet over medium heat. Using a spatula, move the meat and cheese onto the slice of bread in the skillet.
From amandascookin.com
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CORNED BEEF CALORIES - THERESCIPES.INFO
› corned beef sandwich calories and fat grams ... Get full nutrition facts and other common serving sizes of Corned Beef including 1 oz of boneless (yield after cooking) and 1 cubic inch of boneless. See more result ›› See also : Corned Beef Nutrition , Corned Beef Calories Per Ounce 98. Visit site . Corned beef - Beef calories, carbs & nutrition facts ... hot …
From therecipes.info
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CORNED BEEF SANDWICH WITH COLESLAW AND RUSSIAN DRESSING
2019-03-16 The first is the corned beef itself. For the true deli experience, slice the corned beef against the grain, on the thin side. If you’ve made my Instant Pot Corned Beef or Beer-Braised Corned Beef, use a sharp knife and aim for slices 1/16- to 1/8-inch thick. It’s easiest to get thin slices when the brisket is cold.
From stripedspatula.com
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CORNED BEEF SANDWICH RECIPE - RECIPES.NET
2022-03-25 Lightly toast bread. Spread 2 slices with dijon mustard. Layer with swiss cheese, corned beef, coleslaw and dill pickle slices. Spread thousand island dressing on the remaining 2 slices. Top sandwiches and serve with a pickle.
From recipes.net
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LEFTOVER CORNED BEEF SANDWICH RECIPE | THE RECIPE CRITIC
2020-03-10 To assemble arrange corned beef on one slice of bread. Add 1-2 slices Swiss cheese. Broil in the oven for 1-2 minutes to melt. In a medium sized bowl add the coleslaw, mayonnaise, sugar and lemon juice. Mix and place on top of cheese. Spread the dressing evenly on the other slice of bread and top with pickles.
From therecipecritic.com
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CORNED BEEF AND CHEESE SANDWICH - ALL INFORMATION ABOUT HEALTHY …
Step 1 Preheat the oven to 300 degrees F (150 degrees C). Step 2 Mix corned beef, Swiss cheese, mayonnaise, and relish together in a bowl. Spread onto hamburger buns and wrap each sandwich in aluminum foil. Step 3 Bake in the preheated oven until heated through, 20 to 25 minutes. Nutrition Facts Per Serving: More ›.
From therecipes.info
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CORNED BEEF SANDWICH {WITH COLESLAW!} - SPEND WITH PENNIES
2020-07-06 Toast 4 slices of rye bread and spread Dijon mustard on two of the slices (you can use yellow mustard if you prefer). Layer on the swiss cheese, corned beef, coleslaw and pickle slices. Spread the remaining two slices of bread with thousand island dressing (or Russian dressing) and top sandwiches. Garnish with pickle spears on the side.
From spendwithpennies.com
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Top Asked Questions

What is the best way to make a corned beef sandwich?
With a handful of ingredients, this corned beef sandwich is ready in 3 simple steps! Toast 4 slices of rye bread and spread Dijon mustard on two of the slices (you can use yellow mustard if you prefer). Layer on the swiss cheese, corned beef, coleslaw and pickle slices.
What is a corned beef and coleslaw sandwich?
It's a cold sandwich of corned beef, topped with Russian dressing and coleslaw, on Jewish rye. Yum! Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw.
How to cook corned beef corned potatoes and potatoes?
Pour the vegetable oil into a small frying pan and bring it up to a medium heat. Add the potatoes, onion, garlic and chilli powder. Season with salt and pepper and saute for a few minutes until the onions are softened. Lay three corned beef slices on each of two of the slices of bread and top with the fried vegetables.
How much Russian salad dressing do you put on a corned beef sandwich?
Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices.

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