CORNED BEEF SANDWICHES
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
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 :
17 BEST CORNED BEEF SANDWICH RECIPE IDEAS
Steps:
- Preheat a skillet, pan, or griddle to medium heat; about a five-minute wait.
- Butter one side of each bread side.
- On the opposite side, spread a thin layer of Thousand Island dressing.
- On half of the bread slices, start layering with your cheese of choice, corned beef (to your desired thickness), and sauerkraut.
- Top layered slices with a buttered slice of bread each, buttered-side facing out (to be pressed onto the pan).
- Grill sandwiches on both sides until golden brown and serve hot.
CORNED BEEF SPECIAL SANDWICHES
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
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
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
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.
CORNED BEEF BUNWICHES
Make and share this Corned Beef Bunwiches recipe from Food.com.
Provided by Bev. E.
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Open buns and remove the soft centers.
- Combine the corned beef,worcestershire sauce, cheese,catsup, olives mix well.
- Then fill the buns with this mixture and place the top back on.
- Wrap each sandwich with foil.
- Heat oven to 375 and place in oven on sheet for 25 minutes.
- These sandwiches freeze well.
- The soft centers can be cubed and seasoned for crutons.
Nutrition Facts : Calories 313.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 56.5, Sodium 1115.1, Carbohydrate 26.6, Fiber 1.2, Sugar 6.7, Protein 15.7
SLOW COOKED CORNED BEEF FOR SANDWICHES
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
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
TOASTED CORNED BEEF SANDWICHES
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
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.
HOT CORNED BEEF AND CHEESE SANDWICHES
This corned beef sandwich is an easy and delicious addition to your soup and sandwich night rotation. I usually serve it with potato soup.
Provided by Brenda Smith
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Mix corned beef, Swiss cheese, mayonnaise, and relish together in a bowl. Spread onto hamburger buns and wrap each sandwich in aluminum foil.
- Bake in the preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 534.3 calories, Carbohydrate 25.5 g, Cholesterol 75.2 mg, Fat 37.1 g, Fiber 1 g, Protein 24.3 g, SaturatedFat 10.4 g, Sodium 1018.7 mg, Sugar 5.4 g
OVEN-ROASTED CORNED BEEF FOR SANDWICHES
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
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
LEFTOVER CORNED BEEF SANDWICH
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
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
CORNED BEEF AND COLESLAW SANDWICHES
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
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
CORNED BEEF AND CABBAGE SANDWICHES
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
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.
EASY CORNED BEEF FOR DELI SANDWICHES
A fool-proof way to keep your corned beef from crumbling when you slice it! Wrapping it tightly when hot is the secret. Now you can cook corned beef that makes those lovely sandwich slices you get from the deli. It slices well with a sharp knife, but for perfection, use an electric slicing machine. Great for Reuben sandwiches!
Provided by BeachGirl
Categories Lunch/Snacks
Time 9h10m
Yield 1 corned beef brisket
Number Of Ingredients 4
Steps:
- Remove brisket from vacuum packaging.
- Remove visible outside fat and wash.
- Place in crockpot.
- Add pickling spices and the beer.
- Cook on High for about 6-8 hours.
- (You may wish to turn the corned beef once).
- Continue cooking until beef is tender but not falling apart.
- Total time will depend on size of roast.
- Gently remove corned beef from crockpot, keeping it in one piece if possible.
- If any chunk of beef falls off, just place the 2 pieces together before wrapping as instructed below.
- Scrape off any outside fat, using a very sharp knife.
- TO KEEP BEEF FROM CRUMBLING DURING SLICING: Immediately wrap the hot corned beef in plastic wrap, wrapping it as tightly ACROSS THE GRAIN as possible.
- Snugly fold ends of plastic to completely encase beef.
- The heat from the beef may/will"seal" the plastic wrap and keep corned beef moist.
- Put wrapped beef in a Zip-lock bag and REFRIGEATE.
- When ready to serve, thinly slice across the grain with a sharp knife (not serrated) or an electric slicing machine.
- NOTE: I usually turn the crockpot ON when I go to bed, and the corned beef is ready when I wake up.
- I wrap and refrigerate it, and it's perfect for lunch-time sandwiches.
Nutrition Facts : Calories 153.1, Sodium 14.2, Carbohydrate 12.6, Protein 1.6
CORNED BEEF SANDWICH RECIPE BY TASTY
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
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
GLAZED CORNED BEEF SANDWICHES
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
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 :
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