Best 6 Latke Corned Beef Sandwich With Apple And Sour Cream Slaw Recipes

CORNED BEEF SANDWICHES

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.

APPLE AND BROWN SUGAR CORNED BEEF

Steps:

• Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.
• Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.

CORNED BEEF AND COLESLAW SANDWICHES

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.

LATKE REUBENS

Steps:

• Slaw:
• In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined.
• Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
• Dressing:
• In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
• Latkes:
• Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes.
• In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet. Season well with salt.
• To assemble:
• Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve.

LATKE WITH CORNED BEEF

Steps:

• In a medium bowl, stir together the pickled cabbage and creme fraiche. Transfer to a serving bowl and set aside.
• In a small bowl, whisk together the flour, salt, pepper and baking powder. Set aside.
• In a large bowl, combine the potatoes, onion, corned beef, egg whites and the reserved flour mixture. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary.
• In a large skillet over medium-high, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately.
• Working in batches and using about 1/4 cup of batter per pancake, drop the batter into the oil, leaving several inches between the pancakes. Flatten the pancakes slightly with the back of a spatula. Fry, turning once, until browned, about 2 to 3 minutes per side. Remove to a platter lined with paper towels.
• Serve immediately with pickled cabbage creme fraiche. The pancakes also can be reheated on a baking sheet in a 400 F oven.

CORNED BEEF AND COLESLAW SANDWICHES

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.