Corned Beef And Coleslaw Sandwiches Recipes
CORNED BEEF & SLAW SANDWICH
These reuben-type sandwiches are easy to make when ingredients are purchased at the supermarket deli.
Provided by Land O'Lakes
Categories Hot Sandwich Lunch Corn Beef Sandwich Sandwich and Wrap Main Course Meat, poultry, and seafood Vegetable Sandwich and Wrap Main Course
Yield 4 sandwiches
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spread each slice of bread with 2 teaspoons mustard.
- To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
- Place sandwiches onto ungreased baking sheet. Bake 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 360 calories, Fat 22 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 1230 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Sugar grams, Protein 22 grams
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.
CORNED BEEF AND COLESLAW SANDWICHES
Corned beef and cabbage, but in sandwich form.
Provided by TJ Lombard
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 8h20m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 41.3 g, Cholesterol 59.1 mg, Fat 19.2 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 4.5 g, Sodium 1943.2 mg, Sugar 6.2 g
SMOKED CORNED BEEF SANDWICHES WITH COLESLAW
A smoked corned beef brisket so tender and flavorful that you'll never prepare corned beef any other way! Paired with a quick and easy slaw... on the sandwich or on the side... it's your call! Finish the sandwiches with your favorite condiments and toppings. Sriracha aioli, stone-ground or regular yellow mustard, and sauerkraut are all great options!
Provided by Dads That Cook
Time 6h5m
Yield 8
Number Of Ingredients 14
Steps:
- Soak wood chips in water for at least 1 hour.
- Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
- Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
- Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
- Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
- While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
- Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
- Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
- Pile beef and coleslaw atop the hamburger buns.
Nutrition Facts : Calories 616.9 calories, Carbohydrate 50.5 g, Cholesterol 83.5 mg, Fat 38.5 g, Fiber 9 g, Protein 22.1 g, SaturatedFat 8.6 g, Sodium 2130 mg, Sugar 17.2 g
CORNED BEEF AND COLESLAW SANDWICH
Categories Sandwich Beef Onion No-Cook Super Bowl Lunch Horseradish Meat Poker/Game Night Cabbage Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the mustard, the horseradish, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the cabbage, the onion, and the carrots, toss the coleslaw well, and chill it, covered, overnight.
- Spread the bread with the additional mustard, arrange the coleslaw and the corned beef on the bottom half of the bread, and fit the top half on the filled bottom, pressing the loaf together firmly. Quarter the sandwich with a serrated knife and wrap it tightly in plastic wrap. (The sandwich may be made 6 hours in advance and kept wrapped and chilled).
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