Corned Beef Bunwiches Recipes

HOT CORNED BEEF BUNS

Hot Corned Beef Buns image

It wouldn't be St. Pat's Day without corned beef...and folks will love these savory sandwiches from Toni Keyworth. "My mother-in-law gave me this recipe. It always proves to be fast when time is short," she writes from Yale, Michigan. "I've also placed the filling between slices of bread and cooked the sandwiches like grilled cheese.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 pound deli corned beef, chopped
1 cup shredded cheddar cheese
2/3 cup mayonnaise
2 tablespoons dried minced onion
1 tablespoon dill or sweet pickle relish
2 tablespoons butter, softened
6 hamburger buns, split

Steps:

In a bowl, combine the corned beef, cheese, mayonnaise, onion and relish. Spread butter over buns. Spoon corned beef mixture over bun bottoms; replace tops. Place in an ungreased 13x9-in. baking pan. Cover with foil. Bake at 425° until heated through, 15-20 minutes.

Nutrition Facts : Calories 490 calories, Fat 35g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1438mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.

CORNED BEEF SANDWICHES

Corned Beef Sandwiches image

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

Ingredients

3/4 cup mayonnaise
3 tablespoons chili sauce
1 can (14 ounces) sauerkraut, rinsed and well drained
12 ounces shredded deli corned beef
2 cups shredded Swiss cheese
30 sliced rye bread
1/2 cup butter, softened
Thousand Island salad dressing, optional

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 BUNWICHES

Corned Beef Bunwiches image

Make and share this Corned Beef Bunwiches recipe from Food.com.

Provided by Bev. E.

Categories Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 count) package hamburger buns
1 (12 ounce) can corned beef, shredded
1 cup shredded cheddar cheese
1/2 cup chopped green olives
1/2 cup catsup
2 tablespoons Worcestershire sauce

Steps:

Open buns and remove the soft centers.
Combine the corned beef,worcestershire sauce, cheese,catsup, olives mix well.
Then fill the buns with this mixture and place the top back on.
Wrap each sandwich with foil.
Heat oven to 375 and place in oven on sheet for 25 minutes.
These sandwiches freeze well.
The soft centers can be cubed and seasoned for crutons.

Nutrition Facts : Calories 313.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 56.5, Sodium 1115.1, Carbohydrate 26.6, Fiber 1.2, Sugar 6.7, Protein 15.7

SLOW COOKED CORNED BEEF FOR SANDWICHES

Slow Cooked Corned Beef for Sandwiches image

This is an excellent recipe for party sandwiches. I always make 2 (and sometimes 3) briskets because it goes so fast. The meat should cook slowly for a minimum of 4 hours--cooking longer will just make it more tender. It sounds like a LOT of garlic, but no one has ever complained that it tasted too garlicky. Serve with brown mustard on rye or kaiser rolls. Can also add cole slaw to the sandwich for a uniquely delicious sandwich.

Provided by Suze Knisley

Categories Main Dish Recipes Sandwich Recipes Beef

Time 4h15m

Yield 15

Number Of Ingredients 5

Ingredients

2 (3 pound) corned beef briskets with spice packets
2 (12 fluid ounce) bottles beer
2 bay leaves
¼ cup peppercorns
1 bulb garlic cloves, separated and peeled

Steps:

Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 4.2 g, Cholesterol 77.9 mg, Fat 15.1 g, Fiber 0.4 g, Protein 15 g, SaturatedFat 5.1 g, Sodium 904.3 mg

CORNED BEEF SPECIAL SANDWICHES

Corned Beef Special Sandwiches image

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

Ingredients

⅓ cup Russian salad dressing
8 slices Jewish rye bread
1 pound thin-sliced corned beef
½ pound prepared coleslaw

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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