CORNED BEEF AND PUMPERNICKEL SANDWICHES WITH PICKLED MUSTARD
Make and share this Corned Beef and Pumpernickel Sandwiches With Pickled Mustard recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Combine the mustard, mayonnaise(if using), capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry.
- Layer the corned beef, Swiss cheese, and lettuce on 4 of the bread slices, top with the remaining bread slices, and serve. Enjoy!
Nutrition Facts : Calories 471.1, Fat 24.2, SaturatedFat 9.3, Cholesterol 83.6, Sodium 1627.1, Carbohydrate 38.8, Fiber 5.6, Sugar 3, Protein 25.3
CORNED BEEF AND SWISS CHEESE ON PUMPERNICKEL
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
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 SANDWICHES WITH PICKLED CABBAGE
Provided by Bon Appétit Test Kitchen
Categories Sandwich Beef Quick & Easy High Fiber St. Patrick's Day Lunch Mayonnaise Cheddar Cabbage Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk mayonnaise and Dijon mustard in small bowl. Set aside.
- Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve.
- Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice.
- Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.
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