Corned Beef Stuffed Pumpernickel Food

CORNED BEEF-STUFFED PUMPERNICKEL

Corned Beef-Stuffed Pumpernickel image

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 Cold Cheese Dips

Time 20m

Yield 20

Number Of Ingredients 9

Ingredients

1 (2 pound) loaf unsliced, round pumpernickel rye bread
1 (12 ounce) can corned beef
1 small onion, finely chopped
2 small dill pickles, finely chopped
2 (8 ounce) packages cream cheese, at room temperature
1 (8 ounce) container sour cream
2 tablespoons mayonnaise, or as needed
2 tablespoons dill pickle juice, or to taste
1 teaspoon garlic powder, or to taste

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

CORNED BEEF AND SWISS CHEESE ON PUMPERNICKEL

Corned beef and Swiss Cheese on Pumpernickel image

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

Ingredients

8 slice corned beef
8 slice swiss cheese
spicy brown mustard
mayonnaise
horseradish
olive oil, extra virgin
4 slice pumpernickel bread

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

Corned Beef image

The way my mum made it, the way I make it. Mum used to cook her veggies (potatoes, carrots, parsnips, tiny onions) in the water, putting them in about 45 minutes before the meat was cooked. I find them over salty done this way. Reserve a half a cup of strained cooking liquid to make my Mustard Sauce for Corned Beef recipe #21617.Leftovers make good sandwiches with relish or chutney.

Provided by JustJanS

Categories Meat

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

water
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons ketchup
10 peppercorns, lightly crushed
3 cloves
1 onion, peeled, quartered
2 kg corned beef (silverside is good)

Steps:

Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.

Nutrition Facts : Calories 866.4, Fat 63.3, SaturatedFat 21.1, Cholesterol 326.7, Sodium 3836.6, Carbohydrate 8.8, Fiber 0.4, Sugar 6.1, Protein 60.9

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