Corned Beef And Cabbage Slaw Sandwiches Food

CORNED BEEF SANDWICH RECIPE WITH CABBAGE SLAW

Steps:

• Combine the sauce ingredients and whisk until smooth.
• In a bowl or jar, combine lemon juice, yogurt, salt and honey
• In a small skillet, combine the mustard seed, allspice berries, and caraway seed. Heat until aromatic.
• Grind in a spice grinder and add to slaw ingredients.
• Stir to combine
• Spread sauce on both slices of bread. Add meat and top with slaw. Serve with additional sauce if desired.

CORNED BEEF AND CABBAGE SLAW SANDWICHES

Steps:

• In a medium bowl whisk together the vinegar, oil, mustard, salt, and pepper.
• Put the cabbage on the cutting board flat side down, and use a sharp knife to slice it into thin shreds.
• Add the shredded cabbage and shredded carrot to the vinaigrette, and toss everything together. Cover and refrigerate the slaw for 45 minutes to an hour to let the flavors meld. (Once it's chilled, if the slaw has a lot of liquid at the bottom feel free to drain this off so that the slaw won't be too sodden for the sandwiches.)
• In a small bowl, mix together the grated horseradish with the mayonnaise. Cover and refrigerate it until you're ready to assemble the sandwiches.
• In a medium skillet, melt the butter over medium high heat. Slice the potato rolls in half and place a couple of them cut side down in the skillet. Grill the rolls just until they begin to brown. Repeat until all the rolls are grilled.
• (If you have a toaster oven or a wide-slot toaster, you can also just toast the rolls instead of browning them on the stovetop. Omit the butter if you're using a toaster or toaster oven.)
• Spread the horseradish mayonnaise onto the rolls. Divide the corned beef into 4 equal portions and pile the meat on the bottoms of the rolls.
• Top each with a scoop of the drained cabbage slaw, and then with the roll tops.
• Skewer each sandwich with a toothpick or sandwich pick, and serve immediately.

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.

CORNED BEEF AND CABBAGE SANDWICHES

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.

CORNED BEEF REUBEN WITH SAVOY CABBAGE SLAW

Steps:

• For the slaw: Put the cabbage in a bowl, sprinkle the vinegar, sugar, celery seeds and salt and pepper to taste over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• For the sandwiches: In a small bowl, stir together the mayo, ketchup, relish and paprika. Spread the dressing on one side of each slice of bread. Put a slice of cheese on each piece of bread; divide the meat among 4 of the slices. Top each sandwich with some slaw and invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon of the butter on the top of each sandwich.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Arrange the sandwiches buttered-side up in the skillet and cook until the bottoms are golden, about 4 minutes. Carefully flip the sandwiches and cook until the undersides are golden brown and the cheese is melted, about another 4 minutes. Slice the sandwiches diagonally and serve.

LEFTOVER CORNED BEEF SANDWICH

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.

SMOKED CORNED BEEF SANDWICHES WITH COLESLAW

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
• Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
• While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
• Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
• Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
• Pile beef and coleslaw atop the hamburger buns.

OPEN FACED CORNED BEEF & COLE SLAW SANDWICHES

Steps:

• Heat oven to 350°F
• Spread each slice of bread with 2 teaspoons spicy brown mustard.
• To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
• Place sandwiches onto ungreased baking sheet and bake for 8 to 10 minutes or until cheese is melted.