Best 8 Toasted Corned Beef Sandwiches Recipes
Seeking culinary delight in the realm of toasted corned beef sandwiches? Look no further! Embark on a journey of flavors and textures as we delve into the art of crafting the perfect corned beef sandwich. From selecting the finest ingredients to mastering the delicate balance of spices, we'll guide you through every step of this sandwich-making adventure. Whether you're a seasoned chef or just starting your kitchen exploration, our curated collection of recipes will cater to your preferences and skill level. So, prepare your taste buds for a savory extravaganza as we unlock the secrets of creating toasted corned beef sandwiches that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
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
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 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
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.
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
Tips for Toasted Corned Beef Sandwiches:
- Choose high-quality corned beef with a good amount of marbling.
- Slice the corned beef against the grain for tender sandwiches.
- Use a sharp knife to thinly slice the corned beef.
- Toast the bread until it's golden brown and crispy.
- Spread a generous layer of Thousand Island dressing on each slice of bread.
- Pile the corned beef, cheese, and sauerkraut on the bread.
- Top the sandwich with the second slice of bread and butter the top.
- Grill the sandwich in a panini press or on a griddle until the cheese is melted and gooey and the bread is toasted.
- Serve the sandwich immediately with your favorite sides.
Conclusion:
Toasted corned beef sandwiches are a classic for a reason. They're packed with flavor and easy to make. With a few simple tips, you can make the best toasted corned beef sandwich you've ever had. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed.
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