Corned Beef Special Sandwiches Food

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.

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 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 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.