Leftover Corned Beef Sandwich Food
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
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 :
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
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