Corned Beef Salad Sandwiches Bahamian Way Recipes

CORNED BEEF AND EGG SALAD SANDWICH RECIPE

Steps:

• Prepare egg salad. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place chopped eggs in a bowl, add Hellmann's mayonnaise, salt and pepper, and stir to combine.
• On a piece of rye bread, add a layer of corned beef, then a layer of egg salad. Sprinkle some chips over the top of the egg salad. Spread some additional Hellmann's mayonnaise onto the second piece of bread, and gently press onto the chips. Enjoy.

CORNED BEEF SPECIAL SANDWICHES

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.

CORNED BEEF SANDWICH SPREAD

Steps:

• Combine all ingredients. Chill until serving time.

CORNED BEEF SANDWICHES

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.

CORNED BEEF AND COLESLAW SANDWICHES

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.