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
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 :
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 AND CABBAGE GRILLED CHEESE
Enjoy St. Patrick's Day flavors year-round with this hearty sandwich. Deli corned beef and sauerkraut are quick shortcuts for slow cooked corned beef and cabbage. Beer-braised, caramelized onions add another layer of flavor for a crispy sandwich that hits on all points.
Provided by Food Network Kitchen
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
- Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices.
- Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
TOASTED CORNED BEEF SANDWICHES
I found this quick and easy recipe in one of my old cookbooks years ago. It's a standby on a hot summer day.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Spread over two slices of bread. Top with cheese and remaining bread. Spread outside of sandwiches with butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 480 calories, Fat 34g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 875mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 4g fiber), Protein 16g protein.
GRILLED CORNED BEEF AND FONTINA SANDWICHES
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Provided by Bruce Aidells
Categories Sandwich Onion Quick & Easy High Fiber Lunch Brisket Winter Poker/Game Night Fontina Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
- Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.
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
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