CORNED BEEF AND SWISS CHEESE ON PUMPERNICKEL
This is quick and easy to make and really hits the spot when you are looking for a hearty sandwich with some gooey, melted cheese goodness.
Provided by Teresa Bowman
Categories Sandwiches
Time 20m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Lay four slices of pumpernickel bread onto countertop. Spread all slices with spicy brown mustard. Spread horseradish onto one side of each sandwich followed by mayonnaise.
- 3. Place two pieces of Swiss cheese onto bottom piece of pumpernickel bread then 2 pieces of corned beef and repeat with another layer of two pieces of Swiss cheese and 2 pieces of corned beef then place the top of the sandwich onto the meat and cheese layers.
- 4. Place sandwiches onto cookie sheet pan. Brush each side of sandwich with olive oil. Bake for 15 minutes in 350 degree oven until each side is toasted and cheese is melted.
- 5. Remove from cookie sheet pan and place on plate. Serve.
CORNED BEEF-STUFFED PUMPERNICKEL
I was looking for something different to bring to a Super Bowl® party and a friend gave me this recipe. Now my family looks forward to this at every family gathering. It is a must for Super Bowl® parties. Serve along with other breads or crackers.
Provided by Annio
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 20m
Yield 20
Number Of Ingredients 9
Steps:
- Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve.
- Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
- Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 23.3 g, Cholesterol 44.6 mg, Fat 15.2 g, Fiber 3.1 g, Protein 10.7 g, SaturatedFat 7.8 g, Sodium 613 mg, Sugar 0.6 g
IRISH GRILLED CHEESE
Steps:
- Melt the butter in a skillet over medium-low heat.Place the slices of bread in the skillet, allowing it to soak up all the butter. Spread the mustard on both slices, then cut the cheese into thin slices and lay it on the bread. Allow the cheese to melt, then bring the two slices together and check both sides to make sure they're crisp and golden brown and the cheese is melted.Transfer the sandwich to a cutting board and slice it in half. Serve it with small pickles while the cheese is hot and gooey. VariationsUse pumpernickel bread or pumpernickel-rye swirl bread for a nice, deep color.Add tomato slices or thinly sliced corned beef to the sandwich.
OPEN-FACE CORNED BEEF AND CHEESE SANDWICHES WITH PICKLED ONIONS
Kind of a long title for a simple sandwich but it perfectly describes what this sandwich is all about. Perfect for St. Patricks Day, or whenever you crave this tasty comfort food. You can make the pickled onions several days ahead, they keep fine in the fridge.
Provided by Hey Jude
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine onion, vinegar, water, sugar and red pepper flakes in a small bowl; cover and refrigerate until needed.
- Heat broiler; drain onions.
- Spread thin layers of mayonnaise and mustard on bread slices; top with a portion of drained onions; top with corned beef and cheese.
- Broil 6-8 inches from heat until sandwiches are heated through and cheese is melted, about 3 minutes.
Nutrition Facts : Calories 138.4, Fat 8.1, SaturatedFat 2.7, Cholesterol 41.6, Sodium 482.9, Carbohydrate 8, Fiber 0.2, Sugar 6.9, Protein 7.8
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 AND PUMPERNICKEL SANDWICHES WITH PICKLED MUSTARD
Make and share this Corned Beef and Pumpernickel Sandwiches With Pickled Mustard recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Combine the mustard, mayonnaise(if using), capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry.
- Layer the corned beef, Swiss cheese, and lettuce on 4 of the bread slices, top with the remaining bread slices, and serve. Enjoy!
Nutrition Facts : Calories 471.1, Fat 24.2, SaturatedFat 9.3, Cholesterol 83.6, Sodium 1627.1, Carbohydrate 38.8, Fiber 5.6, Sugar 3, Protein 25.3
MINI OPEN-FACED CORNED BEEF SANDWICHES
The perfect party food, these two-bite treats are easy to make--no cooking involved!--and guaranteed to be popular with adults and kids alike.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place bread on baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes.
- In a small bowl, stir together mayonnaise, ketchup, relish, and mustard until well combined. Spread each slice of bread with a thin layer of the mayonnaise mixture. Divide the corned beef among the bread, and top each with 2 teaspoons sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.
HOW TO MAKE CORNED FROM SCRATCH
A simple and delicious recipe for making corned beef from start to finish.
Provided by Neil
Categories Curing
Time P7DT3h10m
Number Of Ingredients 8
Steps:
- Take 2 litres of the water and in a pan combine it with the salt, prague powder #1, sugar, pickling spice, bay leaves and garlic. Heat and stir to dissolve the salt and bring to a simmer. Once all the salt and sugar has dissolved remove from the heat and add 1 litres of cool water to bring the temperature down. Let the brine cool and put in the fridge to chill, I usually leave it, covered, in the fridge overnight.
- Trim the brisket or whatever cut of beef you have chosen. Remove most of the fat from the outside and any sinew. Place the beef in a non- reactive container such as plastic or glass that will hold the meat as well as all 3 litres of brine. Cover the beef with the cold brine and make sure it is fully submerged. Cover and place in the fridge.
- Leave the beef in the fridge for 7 days. Make sure the meat is submerged and give the brine a stir once a day to ensure the brine has an even concentration of both salt and flavourings. During these 7 days the salt will slowly work it way to the center of the meat.
- After 7 days remove the corned beef from the refrigerator and give it a rinse under cool running water, discard the brine. Place in a pot and submerge in water, bring to the boil and simmer. You may wish to add a few vegetables and herbs to flavour the cooking stock such as carrots, celery and onions. Boil for around 3 hours until the meat is nice and tender.
Nutrition Facts : Calories 414 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 23 grams fat, Fiber 0 grams fiber, Protein 37 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 4470 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CORNED BEEF SANDWICHES WITH PICKLED CABBAGE
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
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.
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