Smoked Corned Beef Sandwiches With Coleslaw Recipes

CORNED BEEF AND COLESLAW SANDWICHES

Corned Beef and Coleslaw Sandwiches image

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

Ingredients

2 tablespoons white wine vinegar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons prepared horseradish
salt and ground black pepper to taste
¼ cup olive oil
3 cups shredded cabbage
1 cup thinly sliced red onion
1 cup grated carrots
10 slices rye bread
2 tablespoons Dijon mustard, or to taste
1 pound deli sliced corn beef, or more to taste

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

CORNED BEEF AND COLESLAW SANDWICHES

Corned Beef and Coleslaw Sandwiches image

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

Ingredients

2 cups coleslaw mix
3 tablespoons sour cream
4 teaspoons mayonnaise
1 tablespoon horseradish sauce
1 teaspoon prepared mustard
1/8 teaspoon salt
4 slices rye bread
1/2 pound thinly sliced corned beef
8 slices Swiss cheese

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.

SMOKED CORNED BEEF SANDWICHES WITH COLESLAW

Smoked Corned Beef Sandwiches with Coleslaw image

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

Ingredients

wood chips
½ cup ground black pepper
1 tablespoon ground paprika
1 tablespoon garlic powder
1 (3 pound) corned beef brisket with spice packet
1 cup mayonnaise
¼ cup white sugar
1 medium lemon, juiced
2 tablespoons white vinegar
2 tablespoons ground black pepper
1 tablespoon salt
1 medium head red cabbage
1 medium head green cabbage
8 (1.5 ounce) hamburger buns

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

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