CORNED BEEF REUBEN WITH SAVOY CABBAGE SLAW
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
CORNED BEEF AND CABBAGE SLAW SANDWICHES
Get the flavors of a traditional corned beef and cabbage dinner in a new way. This sandwich combines deli corned beef and fresh, crunchy cabbage slaw.
Provided by Nancy Mock
Categories Lunch sandwiches St. Patrick's Day
Time 1h15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 432 kcal, Carbohydrate 28 g, Protein 26 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 1477 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 sandwich
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.
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.
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
OPEN FACED CORNED BEEF & COLE SLAW SANDWICHES
These are reuben-ish sandwiches for people who don't like saurkraut (like my kids). They are so easy to make and very tasty. (I like to make these for myself, substituting saurkraut for coleslaw, but I wanted to post my kids' version.) The recipe is courtesy of a Land-O-Lakes e-mail.
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
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.
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
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