Crispy Corned Beef Melts Recipes

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CRISPY CORNED BEEF MELTS



Crispy Corned Beef Melts image

You can make this a Reuben sandwich with sour kraut, but I'm not a fan of the stuff, so I use coleslaw instead.

Provided by Amy H.

Categories     Sandwiches

Time 15m

Number Of Ingredients 6

4 Tbsp 4 tbsp. softened butter, divided
8 slice rye bread
1/4 c commercial thousand island dressing or sandwich spread
1 lb thinly sliced corned beef
8 slice swiss cheese
1 c cole slaw

Steps:

  • 1. Spread 1/2 Tbsp. butter on each slice of bread. Place 4 slices of bread, butter side down on a cookie sheet.
  • 2. Top each piece evenly with corned beef and top with 2 slices of cheese then top sandwiches with remaining bread, butter side up.
  • 3. Broil on high until cheese melts and bread is toasted, about 4 minutes per side in my oven. Flip and toast bottom side. Remove from oven.
  • 4. Remove bottom slice of bread, spread on thousand island dressing and cole slaw. Replace bottom slice bread, cut in half and serve.

17 BEST CORNED BEEF SANDWICH RECIPE IDEAS



17 Best Corned Beef Sandwich Recipe ideas image

Categories     Breakfast

Time 25m

Number Of Ingredients 6

• 2 tbsp butter
• 8 slices rye bread
• 8 slices deli sliced corned beef
• 8 slices Swiss cheese
• 1 c sauerkraut, drained
• ½ c Thousand Island dressing

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.

CRISPY CORNED BEEF FRITTERS



Crispy Corned Beef Fritters image

Crispy around the edges and loaded with lots of delish corned beef flavor, these Corned Beef Fritters are always a hit!

Provided by Chef Jenn

Categories     Breakfast

Time 25m

Number Of Ingredients 7

12 ounces canned corned beef
2 cups shredded potatoes (rinsed and squeezed dry)
1/4 cup grated onion
1/3 cup all purpose flour
1 teaspoon baking powder
2 tablespoons butter (divided)
2 tablespoons olive oil (divided)

Steps:

  • Open the pesky and weirdly shaped can of corned beef. Pull the meat out, pop it into a medium-sized bowl and break it up with a fork.
  • Shred the potatoes on a box grater and rinse them with cold water to remove the starch. Give them a good squeeze to remove the excess liquid.
  • Add the grated onion, flour, egg, pepper, and baking powder. Mix well with a fork.
  • Get a large skillet good and hot. I love making these fritters on my Blackstone griddle, but you can use any good heavy-bottomed skillet.
  • Working in batches, melt about 1/2 tablespoon of butter and 1/2 tablespoons of oil in the skillet. When foamy and hot, drop large-ish spoonfuls (up to about 1/4 cup/60 mL) into the hot fat. Flatten them somewhat with a flipper, but don't press them down too much.
  • Cook for 3-4 minutes then flip and cook an additional 3-4 minutes or until they're golden brown and crispy. Set them aside on a plate and tent loosely with foil to keep them warm.
  • Repeat with more oil and butter and work in batches until they're all fried and crispy. Enjoy!

Nutrition Facts : ServingSize 4 fritters, Calories 269 kcal, Carbohydrate 18 g, Protein 11 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 41 mg, Sodium 799 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g

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