Corned Beef Sandwiches Recipes

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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



Corned Beef Sandwiches image

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 :

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

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



Corned Beef Special Sandwiches image

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

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

SLOW COOKED CORNED BEEF FOR SANDWICHES

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



Slow Cooked Corned Beef for Sandwiches image

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

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

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



Toasted Corned Beef Sandwiches image

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.

1/2 cup chopped cooked corned beef
2 tablespoons plus 1 teaspoon mayonnaise
2 tablespoons finely chopped celery
1 green onion, finely chopped
1/2 teaspoon prepared mustard
4 slices pumpernickel bread
2 slices Swiss cheese
1 tablespoon butter, softened

EASY CORNED BEEF FOR DELI SANDWICHES

A fool-proof way to keep your corned beef from crumbling when you slice it! Wrapping it tightly when hot is the secret. Now you can cook corned beef that makes those lovely sandwich slices you get from the deli. It slices well with a sharp knife, but for perfection, use an electric slicing machine. Great for Reuben sandwiches!

Provided by BeachGirl

Categories     Lunch/Snacks

Time 9h10m

Yield 1 corned beef brisket

Number Of Ingredients 4



Easy Corned Beef for Deli Sandwiches image

Steps:

  • Remove brisket from vacuum packaging.
  • Remove visible outside fat and wash.
  • Place in crockpot.
  • Add pickling spices and the beer.
  • Cook on High for about 6-8 hours.
  • (You may wish to turn the corned beef once).
  • Continue cooking until beef is tender but not falling apart.
  • Total time will depend on size of roast.
  • Gently remove corned beef from crockpot, keeping it in one piece if possible.
  • If any chunk of beef falls off, just place the 2 pieces together before wrapping as instructed below.
  • Scrape off any outside fat, using a very sharp knife.
  • TO KEEP BEEF FROM CRUMBLING DURING SLICING: Immediately wrap the hot corned beef in plastic wrap, wrapping it as tightly ACROSS THE GRAIN as possible.
  • Snugly fold ends of plastic to completely encase beef.
  • The heat from the beef may/will"seal" the plastic wrap and keep corned beef moist.
  • Put wrapped beef in a Zip-lock bag and REFRIGEATE.
  • When ready to serve, thinly slice across the grain with a sharp knife (not serrated) or an electric slicing machine.
  • NOTE: I usually turn the crockpot ON when I go to bed, and the corned beef is ready when I wake up.
  • I wrap and refrigerate it, and it's perfect for lunch-time sandwiches.

Nutrition Facts : Calories 153.1, Sodium 14.2, Carbohydrate 12.6, Protein 1.6

1 corned beef brisket
1 can beer, any kind
1 tablespoon pickling spices
other seasoning, of your choice,such as a little vinegar,rosemary sprig,hot peppers

CORNED BEEF SANDWICH SPREAD

This recipe came from Recipe Goldmine. It was appoved by our family so I'm posting it for yours! I served ours on rye bread toasted and added horseradish cheese. The recipe is for the 'spread' alone.

Provided by lets.eat

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Corned Beef Sandwich Spread image

Steps:

  • Combine all ingredients. Chill until serving time.

1 (12 ounce) canned corned beef, mashed
1/2 cup celery, finely diced
1 tablespoon onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sweet relish
1 tablespoon prepared horseradish
2 tablespoons mayonnaise

MINI OPEN-FACED CORNED BEEF SANDWICHES

The perfect party food, these two-bite treats are easy to make--no cooking involved!--and guaranteed to be popular with adults and kids alike.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 8



Mini Open-Faced Corned Beef Sandwiches image

Steps:

  • Preheat oven to 375 degrees.
  • Place bread on baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes.
  • In a small bowl, stir together mayonnaise, ketchup, relish, and mustard until well combined. Spread each slice of bread with a thin layer of the mayonnaise mixture. Divide the corned beef among the bread, and top each with 2 teaspoons sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.

24 slices cocktail-size pumpernickel bread
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
8 ounces thinly-sliced corned beef
1 cup sauerkraut
8 ounces sliced Swiss cheese, cut into 2-inch squares

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



Corned Beef Sandwich Recipe by Tasty image

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

2 qt water
2 cups kosher salt
1 cup brown sugar
2 teaspoons pink curing salt
5 cloves garlic, crushed
fresh ginger, 2-in (5 cm) sliced
1 cinnamon stick, broken into pieces
3 bay leaves, crumbled
1 tablespoon mustard seed
1 tablespoon black peppercorn
8 whole allspice berries
12 juniper berries
8 whole cloves
2 lb ice
5 lb beef brisket, good-quality, trimmed
1 large yellow onion, chopped
3 celery stalks, chopped
2 large carrots, chopped
2 bottles ginger beer
2 bottles dark extra-stout beer
2 slices rye toast
english mustard, to taste
kosher dill pickle, sliced lengthwise to taste

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



Grilled Corned Beef and Fontina Sandwiches image

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.

8 slices Jewish-style rye bread, divided
Dijon mustard
1 pound thinly sliced corned beef reserved from Homemade Irish Corned Beef and Vegetables
8 ounces thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tablespoons (1/2 stick) butter, divided

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