Open Face Corned Beef And Cheese Sandwiches With Pickled Onions Recipes

OPEN-FACE CORNED BEEF AND CHEESE SANDWICHES WITH PICKLED ONIONS

Steps:

• Combine onion, vinegar, water, sugar and red pepper flakes in a small bowl; cover and refrigerate until needed.
• Heat broiler; drain onions.
• Spread thin layers of mayonnaise and mustard on bread slices; top with a portion of drained onions; top with corned beef and cheese.
• Broil 6-8 inches from heat until sandwiches are heated through and cheese is melted, about 3 minutes.

OPEN-FACED BEEF SANDWICHES

Steps:

• In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

OPEN FACED CORNED BEEF & COLE SLAW SANDWICHES

Steps:

• Heat oven to 350°F
• Spread each slice of bread with 2 teaspoons spicy brown 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 and bake for 8 to 10 minutes or until cheese is melted.

CORNED BEEF SANDWICHES WITH PICKLED CABBAGE

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.