CORNED BEEF SANDWICHES
My daughter shared this recipe with me. It's become a favorite of our entire family.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 15 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
EASY CORNED BEEF FOR DELI SANDWICHES
A fool-proof way to keep your corned beef from crumbling when you slice it! Wrapping it tightly when hot is the secret. Now you can cook corned beef that makes those lovely sandwich slices you get from the deli. It slices well with a sharp knife, but for perfection, use an electric slicing machine. Great for Reuben sandwiches!
Provided by BeachGirl
Categories Lunch/Snacks
Time 9h10m
Yield 1 corned beef brisket
Number Of Ingredients 4
Steps:
- Remove brisket from vacuum packaging.
- Remove visible outside fat and wash.
- Place in crockpot.
- Add pickling spices and the beer.
- Cook on High for about 6-8 hours.
- (You may wish to turn the corned beef once).
- Continue cooking until beef is tender but not falling apart.
- Total time will depend on size of roast.
- Gently remove corned beef from crockpot, keeping it in one piece if possible.
- If any chunk of beef falls off, just place the 2 pieces together before wrapping as instructed below.
- Scrape off any outside fat, using a very sharp knife.
- TO KEEP BEEF FROM CRUMBLING DURING SLICING: Immediately wrap the hot corned beef in plastic wrap, wrapping it as tightly ACROSS THE GRAIN as possible.
- Snugly fold ends of plastic to completely encase beef.
- The heat from the beef may/will"seal" the plastic wrap and keep corned beef moist.
- Put wrapped beef in a Zip-lock bag and REFRIGEATE.
- When ready to serve, thinly slice across the grain with a sharp knife (not serrated) or an electric slicing machine.
- NOTE: I usually turn the crockpot ON when I go to bed, and the corned beef is ready when I wake up.
- I wrap and refrigerate it, and it's perfect for lunch-time sandwiches.
Nutrition Facts : Calories 153.1, Sodium 14.2, Carbohydrate 12.6, Protein 1.6
CORNED BEEF AND COLESLAW SANDWICHES
These open-faced sandwiches with layers of savory beef, creamy slaw and melty Swiss take only 15 minutes to create. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place coleslaw mix in a small bowl. Combine the sour cream, mayonnaise, horseradish sauce, mustard and salt. Pour over coleslaw mix and toss to coat., Place bread slices on an ungreased baking sheet. Broil 4 in. from the heat until toasted, 2-3 minutes on each side. Layer with corned beef, coleslaw mixture and cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 423 calories, Fat 26g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 1203mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.
CLASSIC REUBEN SANDWICH (CORNED BEEF ON RYE WITH SAUERKRAUT AND SWISS) RECIPE
This classic deli sandwich is made by stuffing toasted rye bread with corned beef, sauerkraut, melted Swiss cheese, and Russian dressing. The key to success is to keep everything nice and hot.
Provided by Daniel Gritzer
Categories Sandwiches Sandwich
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- For the Russian Dressing: In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season dressing with salt and pepper and set aside.
- For the Sandwiches: Preheat oven to 350°F (180°C). Lay a sheet of aluminum foil on a rimmed baking sheet and place corned beef in the center. Bring foil edges up to form walls, then add 2 tablespoons (30ml) water to corned beef. Seal package well and transfer to oven to heat corned beef, 10 minutes.
- Transfer to oven and cook until cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.
Nutrition Facts : Calories 861 kcal, Carbohydrate 27 g, Cholesterol 220 mg, Fiber 4 g, Protein 42 g, SaturatedFat 29 g, Sodium 2144 mg, Sugar 4 g, Fat 65 g, ServingSize Makes 4 sandwiches, UnsaturatedFat 0 g
CORNED BEEF SPECIAL SANDWICHES
I think of this sandwich as a cousin to the reuben. It's a cold sandwich of corned beef, topped with Russian dressing and coleslaw, on Jewish rye. Yum!
Provided by SHORECOOK
Categories Main Dish Recipes Sandwich Recipes Beef
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 45.4 g, Cholesterol 78.4 mg, Fat 16.7 g, Fiber 5 g, Protein 28.4 g, SaturatedFat 4.6 g, Sodium 2152.1 mg, Sugar 6.9 g
GRILLED CORNED BEEF AND FONTINA SANDWICHES
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Provided by Bruce Aidells
Categories Sandwich Onion Quick & Easy High Fiber Lunch Brisket Winter Poker/Game Night Fontina Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
- Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.
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