Corned Beef Sandwiches With Pickled Cabbage Recipes

CORNED BEEF AND CABBAGE SANDWICHES

Corned Beef and Cabbage Sandwiches image

You don't have to wait for St. Patrick's Day to serve these festive sandwiches. Your family is sure to enjoy the creamy cabbage and tender corned beef piled high on a hard roll anytime of year.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/3 cup mayonnaise
1 tablespoon white vinegar
1/4 teaspoon ground mustard
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/2 cups thinly shredded raw cabbage
4 kaiser or hard rolls, split
3/4 to 1 pound cooked corned beef, sliced

Steps:

In a small bowl, combine the mayonnaise, vinegar, mustard, celery seed and pepper until blended. Stir in cabbage. Spoon onto the bottom halves of rolls. Cover with corned beef; replace roll tops.

Nutrition Facts : Calories 522 calories, Fat 33g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 1379mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

CORNED BEEF SANDWICHES WITH PICKLED CABBAGE

Corned Beef Sandwiches with Pickled Cabbage image

Provided by Bon Appétit Test Kitchen

Categories Sandwich Beef Quick & Easy High Fiber St. Patrick's Day Lunch Mayonnaise Cheddar Cabbage Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons vegetable oil
1 8-ounce package shredded green cabbage (about 3 cups)
1 cup thinly sliced onion
2 teaspoons coriander seeds, coarsely crushed in resealable plastic bag with mallet
1 teaspoon celery seeds
2 tablespoons white wine vinegar
1 teaspoon sugar
8 slices rye bread
4 ounces sliced sharp white cheddar cheese
12 ounces thinly sliced corned beef

Steps:

Whisk mayonnaise and Dijon mustard in small bowl. Set aside.
Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve.
Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice.
Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.

CHEF JOHN'S CORNED BEEF AND CABBAGE

Chef John's Corned Beef and Cabbage image

It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.

Provided by Chef John

Categories World Cuisine Recipes European UK and Ireland Irish

Time 4h15m

Yield 8

Number Of Ingredients 8

Ingredients

1 (4 pound) corned beef brisket with spice packet
3 quarts water
1 onion, quartered
3 carrots, cut into large chunks
3 stalks celery, cut into 2-inch pieces
1 teaspoon salt
2 pounds red potatoes, halved
1 small head cabbage, cut into eighths

Steps:

Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 29 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 5.5 g, Protein 22.4 g, SaturatedFat 6.5 g, Sodium 1504.1 mg, Sugar 6.5 g

LEFTOVER CORNED BEEF SANDWICH

Leftover Corned Beef Sandwich image

This is one of my Top 3 favorite sandwiches. My husband concocted this gem after St. Patrick's Day 2004. Since then, we've been known to buy a whole corned beef just for the purpose of making these sandwiches. The prep time does not include time to actually make the corned beef or bread.

Provided by Annie H

Categories Lunch/Snacks

Time 15m

Yield 2 sandwiches

Number Of Ingredients 3

Ingredients

2 small ciabatta
6 ounces leftover corned beef
2 ounces provolone cheese, deli sliced

Steps:

For the bread, I use Ciabatta (Italian"Slipper" Bread)#29100, by Lisa Pizza (we make 4 small loaves, rather than 2 medium-sized loaves if we intend to make sandwiches).
For the corned beef, I find the biggest corned beef I can locate (usually about 4-5 pounds) and prepare it with corned beef and cabbage#52008 by chia.
Slice both loaves of bread horizontally, like a sandwich.
Arrange corned beef on bottom half of sandwich, dividing meat evenly between the two loaves.
Arrange cheese to cover the meat.
We use our toaster oven to melt the cheese, adding the top of the sandwich the last minute or so, so both halves are warm but the top half doesn't get over-crunchy.
Alternately, you can wrap the whole thing up in foil and bake for less crunchy bread.
(the crust is the best part of ciabatta, so I toast it in the open) Once your cheese is melted, put the top half of the bread on the bottom half, cut in half to make wedges, and enjoy!
We don't usually have sides of any kind for this meal, since the sandwich is a very good size.

Nutrition Facts : Calories 312.9, Fat 23.7, SaturatedFat 10.2, Cholesterol 102.9, Sodium 1212.2, Carbohydrate 1, Sugar 0.2, Protein 22.7

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Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve.
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