CORNED BEEF SANDWICHES
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
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 SPECIAL SANDWICHES
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
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
17 BEST CORNED BEEF SANDWICH RECIPE IDEAS
Steps:
- Preheat a skillet, pan, or griddle to medium heat; about a five-minute wait.
- Butter one side of each bread side.
- On the opposite side, spread a thin layer of Thousand Island dressing.
- On half of the bread slices, start layering with your cheese of choice, corned beef (to your desired thickness), and sauerkraut.
- Top layered slices with a buttered slice of bread each, buttered-side facing out (to be pressed onto the pan).
- Grill sandwiches on both sides until golden brown and serve hot.
CORNED BEEF SANDWICH WITH TOASTED RED PEPPERS
This was recently served at our bookclub luncheon and was a huge hit so I thought I'd post it. It's very easy and quick, but loaded with flavor! You could easily substitute roast beef for the corned beef, if you prefer it. It's easy to customize for individual preferences which makes it a great meal to serve for a group meal. Our hostess served it with a great green salad (red & green leaf lettuce, crumbled gorgonzola cheese, toasted pecans, bite-size pears,with raspberry vinaigrette dressing). Topped off with a yummy carrot cake.
Provided by Chef SuzyQ
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place beef on bottom of roll; top with cheese, peppers, and onion.
- Place under broiler until hot and cheese melts.
- Remove from broiler. Add horseradish mustard, place roll on top and serve.
Nutrition Facts : Calories 421.1, Fat 24.6, SaturatedFat 9.6, Cholesterol 111.8, Sodium 1962.8, Carbohydrate 23.2, Fiber 1.9, Sugar 0.9, Protein 25.5
OVEN-ROASTED CORNED BEEF FOR SANDWICHES
Oven-roasted corned beef to slice for sandwiches. Easy. Tasty. You can just put a pile of meat on some nice pumpernickel with good mustard or make delicious Reuben sandwiches.
Provided by Crockpot Carlo
Categories Everyday Cooking Special Collection Recipes New
Time 4h35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Place a metal rack in a large baking pan.
- Rinse brisket very well, especially if it has pickling seasoning on it. Cut off extra fat, leaving just some of it. Apply pepper and garlic powder and rub it into the meat. Put brisket, fat-side up, on the prepared rack. Pour beer into the pan and cover with foil.
- Cook in the preheated oven until brisket is very tender, about 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).
- Remove from the oven and transfer brisket to a platter. Cover tightly with foil and let sit for 20 minutes.
- Use a very sharp knife to slice meat across the grain and at a bit of an angle into very thin slices.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 4.6 g, Cholesterol 99.5 mg, Fat 19.3 g, Fiber 0.6 g, Protein 19.2 g, SaturatedFat 6.5 g, Sodium 1154 mg, Sugar 0.5 g
CORNED BEEF SANDWICH RECIPE BY TASTY
Here's what you need: water, kosher salt, brown sugar, pink curing salt, garlic, fresh ginger, cinnamon stick, bay leaves, mustard seed, black peppercorn, whole allspice berries, juniper berries, whole cloves, ice, beef brisket, large yellow onion, celery stalks, large carrots, ginger beer, dark extra-stout beer, rye toast, english mustard, kosher dill pickle
Provided by Matthew Johnson
Categories Dinner
Time P10DT20h
Yield 12 servings
Number Of Ingredients 23
Steps:
- In a very large pot, combine the water, kosher salt, brown sugar, pink curing salt, garlic, ginger, cinnamon stick, bay leaves, mustard seeds, peppercorns, allspice berries, juniper berries, and cloves. Stir and bring to a boil over high heat.
- Once the brine is boiling, remove from the heat and add the ice to bring the temperature below 45˚F (7˚C).
- Place the brisket in a large plastic storage container with a lid. Pour the cooled brine over the meat. Cover and brine the beef in the refrigerator for 5-7 days, flipping once a day.
- Once the brisket is brined, remove the beef from the liquid and transfer to a pot large enough for it to sit flat on the bottom. Add the onion, celery, carrot, ginger beer, and beer. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 2½-3 hours, or until the meat is fork-tender. Remove the meat from the pot and let cool. If making corned beef and cabbage, reserve the cooking liquid. Otherwise, discard.
- Spread the mustard on both sides of the toasted rye bread. Lay the ⅓ lb corned beef and pickles on one slice of bread and top with the other slice.
- Cut the sandwich in half crosswise.
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 23 grams, Fat 41 grams, Fiber 1 gram, Protein 34 grams, Sugar 18 grams
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