Beef And Pickle Spread For Making Sandwiches Recipes

CORNED BEEF SANDWICH SPREAD

Steps:

• Combine all ingredients. Chill until serving time.

MOM'S SANDWICH SPREAD

Steps:

• Place bologna in a medium bowl. Mix in mayonnaise a few tablespoons at a time until the desired consistency is reached. Stir in light corn syrup and sweet pickle relish. Cover and chill in the refrigerator at least 1 hour before serving.

PICKLE MEAT (SPREAD FOR MAKING SANDWICHES) BY ROSE

Steps:

• 1. Wash your hands. Since my grinder had not been used in YEARS, I decided to wash all the parts first. I like working with clean tools. LOL
• 2. After assembling the grinder and placing a "catch" bowl under the mouth of the grinder, place the tip of the tongue into the upper slot of the grinder and begin the grinding process. Rotate the "catch" bowl as needed. It may be necessary to cut the tongue into pieces before grinding. Each grinder is different.
• 3. Clean all the grinder parts of the beef that sticks to the grinder during the process and add to the "catch" bowl. Add the 1/2 cup of mayonnaise and the 3 Tablespoons of sweet pickle relish. Mix to combine.
• 4. Place in a serving bowl so everyone can make a sandwich out of the pickle meat.
• 5. This is my first sandwich made with this batch of pickle meat! YUMMY! You can adjust the mayonnaise and pickle relish on the sandwich itself to make it taste the way you want it. Enjoy!! 3/2/13

HAM AND DILL PICKLE SPREAD

Steps:

• Stir ham, mayonnaise, dill pickle, Dijon mustard, and hot pepper sauce together in a bowl.

BEEF AND PICKLE SPREAD FOR MAKING SANDWICHES

Steps:

• 1. Put your roast in oven and bake for 2 1/2 hours at 250 degrees F.
• 2. Grind your beef and eggs. Gradually add relish and juice. Add mayonnaise to consistency you want. Salt and pepper to taste. Serve cold.

ROAST BEEF SANDWICH SPREAD

Steps:

• Gather the ingredients.
• Place beef, onion, celery, and pickles through a meat grinder with the coarse plate. Alternatively, mince the ingredients or process in a food processor until evenly chopped.
• Transfer the minced beef and vegetables in a bowl and add 1/2 cup of mayonnaise, onion powder, if using, black pepper, and salt. Add more mayonnaise and some pickle juice to moisten as desired.
• Toast the bread, if desired, and then spread with a little butter or mayonnaise.
• Add lettuce leaves and then spread a layer of the beef spread over the lettuce. Top with sliced red onion.
• Place another slice of bread on top, and slice diagonally. Serve immediately or store in the fridge for up to 4 hours.
• Enjoy.

ROAST BEEF SANDWICH SPREAD

Steps:

• Put beef and onion, celery, pickles and eggs through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped.
• Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Chill until ready to serve.
• Serve as a spread for crackers or melba rounds for sandwiches.
• You can toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion.
• Makes enough for 6 to 8 sandwiches.
• Will keep in the refrigerator 5 days in tightly sealed bowl w/lid.

EASY HOMEMADE SANDWICH SPREAD

Steps:

• Put the mayonnaise, salad cream and mustard into a medium mixing bowl, along with 2 teaspoons of vinegar from the jar of gherkins or pickles and mix well.
• Prepare the vegetable by peeling, cutting into thin batons and then dicing finely. They need to be small, but not so fine they don't have any texture.
• Add the diced vegetables to the mayonnaise mixture, season with pepper and salt and mix well.
• Store in a jar in the fridge and use within 3 days.

ROAST BEEF SANDWICH SPREAD

Steps:

• In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.