Leftover Corned Beef Sandwich Recipes
LEFTOVER CORNED BEEF SANDWICH
This is one of my Top 3 favorite sandwiches. My husband concocted this gem after St. Patrick's Day 2004. Since then, we've been known to buy a whole corned beef just for the purpose of making these sandwiches. The prep time does not include time to actually make the corned beef or bread.
Provided by Annie H
Categories Lunch/Snacks
Time 15m
Yield 2 sandwiches
Number Of Ingredients 3
Steps:
- For the bread, I use Ciabatta (Italian"Slipper" Bread)#29100, by Lisa Pizza (we make 4 small loaves, rather than 2 medium-sized loaves if we intend to make sandwiches).
- For the corned beef, I find the biggest corned beef I can locate (usually about 4-5 pounds) and prepare it with corned beef and cabbage#52008 by chia.
- Slice both loaves of bread horizontally, like a sandwich.
- Arrange corned beef on bottom half of sandwich, dividing meat evenly between the two loaves.
- Arrange cheese to cover the meat.
- We use our toaster oven to melt the cheese, adding the top of the sandwich the last minute or so, so both halves are warm but the top half doesn't get over-crunchy.
- Alternately, you can wrap the whole thing up in foil and bake for less crunchy bread.
- (the crust is the best part of ciabatta, so I toast it in the open) Once your cheese is melted, put the top half of the bread on the bottom half, cut in half to make wedges, and enjoy!
- We don't usually have sides of any kind for this meal, since the sandwich is a very good size.
Nutrition Facts : Calories 312.9, Fat 23.7, SaturatedFat 10.2, Cholesterol 102.9, Sodium 1212.2, Carbohydrate 1, Sugar 0.2, Protein 22.7
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 :
LEFTOVER CORNED BEEF OMELET
This tasty omelet uses the same ingredients as a Reuben sandwich, minus the rye bread. Caraway seeds, orange zest, and dill add some rye bread flavor. Just increase all if the ingredients proportionally to the number of eggs, if you are making a larger omelet.
Provided by Marcia
Categories Omelets
Time 15m
Yield 1
Number Of Ingredients 10
Steps:
- Whisk together eggs, milk, caraway seeds, dill, and orange zest.
- Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
- While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
- Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
- Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.
Nutrition Facts : Calories 518.7 calories, Carbohydrate 9.8 g, Cholesterol 471.2 mg, Fat 39.3 g, Fiber 1.4 g, Protein 32 g, SaturatedFat 15.7 g, Sodium 1276.1 mg, Sugar 6.2 g
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #lunch #beef #easy #holiday-event #grains #sandwiches #st-patricks-day #meat #pasta-rice-and-grains
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