Corned Beef Sandwiches With Pickled Cabbage Food

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 SANDWICHES

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.

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.

CORNED BEEF SPECIAL SANDWICHES

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.

CORNED BEEF WITH CABBAGE AND BEETS

Steps:

• In large heavy pot, combine corned beef, bay leaves, caraway seeds and peppercorns. Add water to cover and bring to a boil. Reduce heat and simmer for 2 hours. Remove the meat from the pot and reserve on a plate. Add parsnips, carrots, and turnips and simmer for 20 minutes. If necessary add more water to cover. Add onions and potatoes and simmer for another 20 minutes. Add cabbage and simmer for 10 minutes. Serve the warm, sliced meat with the broth, beets and vegetables.

CORNED BEEF SANDWICHES WITH PICKLED CABBAGE

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

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.

OPEN-FACE CORNED BEEF AND CHEESE SANDWICHES WITH PICKLED ONIONS

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.