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.
HOT CORNED BEEF AND CHEESE SANDWICHES
This corned beef sandwich is an easy and delicious addition to your soup and sandwich night rotation. I usually serve it with potato soup.
Provided by Brenda Smith
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Mix corned beef, Swiss cheese, mayonnaise, and relish together in a bowl. Spread onto hamburger buns and wrap each sandwich in aluminum foil.
- Bake in the preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 534.3 calories, Carbohydrate 25.5 g, Cholesterol 75.2 mg, Fat 37.1 g, Fiber 1 g, Protein 24.3 g, SaturatedFat 10.4 g, Sodium 1018.7 mg, Sugar 5.4 g
THE REAL REUBEN
Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
Provided by ALDO1938
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
- Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g
CORNED BEEF AND SWISS DIP
Warm and delicious corned beef dip. Serve with crackers or toast the hunks of bread taken from the center of the Italian loaf. You can also bypass the bread altogether and bake in a 9x13 covered pan. I have also cooked this in a slow cooker on Low for 3 hours.
Provided by ArmyWO
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes.
- Transfer onion to a large mixing bowl.
- Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined.
- Slice a piece of bread from the top of the Italian bread and hollow the center of the loaf, creating a long bread bowl. Leave at least 1/2 inch of bread on the sides. Reserve bread chunks from center of loaf for dipping if desired.
- Spoon the corned beef mixture into the bread bowl.
- Wrap the filled bread bowl in aluminum foil and place on a baking sheet.
- Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.
Nutrition Facts : Calories 293.3 calories, Carbohydrate 11.8 g, Cholesterol 45 mg, Fat 24.1 g, Fiber 0.6 g, Protein 8 g, SaturatedFat 9.3 g, Sodium 386 mg, Sugar 0.7 g
REUBEN SOUP
A delicious hearty deli favorite sandwich comes to life in a soup!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
- Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
- Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 3 g, TransFat 0 g
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