Beef And Slaw Sandwiches Recipes

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.

SHREDDED BEEF 'N' SLAW SANDWICHES

Steps:

• In a Dutch oven, bring beef and water to a boil. Reduce heat; cover and simmer for 2 hours or until tender. , Remove beef with a slotted spoon; shred with two forks and set aside. Skim fat from cooking liquid. Stir in the ketchup, Worcestershire sauce, lemon juice, horseradish, mustard and salt. Add shredded beef and cabbage. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until cabbage is tender. , Spoon 1/3 cup onto each sandwich bun.

BEEF AND SLAW SANDWICHES

Steps:

• Combine coleslaw blend, dressing and pepper.
• Fill bread slices with coleslaw and remaining ingredients to make 4 sandwiches.

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.

CORNED BEEF & SLAW SANDWICH

Steps:

• Heat oven to 350°F. Spread each slice of bread with 2 teaspoons mustard.
• To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
• Place sandwiches onto ungreased baking sheet. Bake 8-10 minutes or until cheese is melted.

CORNED BEEF SANDWICH RECIPE WITH CABBAGE SLAW

Steps:

• Combine the sauce ingredients and whisk until smooth.
• In a bowl or jar, combine lemon juice, yogurt, salt and honey
• In a small skillet, combine the mustard seed, allspice berries, and caraway seed. Heat until aromatic.
• Grind in a spice grinder and add to slaw ingredients.
• Stir to combine
• Spread sauce on both slices of bread. Add meat and top with slaw. Serve with additional sauce if desired.

CORNED BEEF AND CABBAGE SLAW SANDWICHES

Steps:

• In a medium bowl whisk together the vinegar, oil, mustard, salt, and pepper.
• Put the cabbage on the cutting board flat side down, and use a sharp knife to slice it into thin shreds.
• Add the shredded cabbage and shredded carrot to the vinaigrette, and toss everything together. Cover and refrigerate the slaw for 45 minutes to an hour to let the flavors meld. (Once it's chilled, if the slaw has a lot of liquid at the bottom feel free to drain this off so that the slaw won't be too sodden for the sandwiches.)
• In a small bowl, mix together the grated horseradish with the mayonnaise. Cover and refrigerate it until you're ready to assemble the sandwiches.
• In a medium skillet, melt the butter over medium high heat. Slice the potato rolls in half and place a couple of them cut side down in the skillet. Grill the rolls just until they begin to brown. Repeat until all the rolls are grilled.
• (If you have a toaster oven or a wide-slot toaster, you can also just toast the rolls instead of browning them on the stovetop. Omit the butter if you're using a toaster or toaster oven.)
• Spread the horseradish mayonnaise onto the rolls. Divide the corned beef into 4 equal portions and pile the meat on the bottoms of the rolls.
• Top each with a scoop of the drained cabbage slaw, and then with the roll tops.
• Skewer each sandwich with a toothpick or sandwich pick, and serve immediately.

BBQ BEEF BRISKET SANDWICHES WITH COLESLAW

Steps:

• Heat oven 350ºF.
• Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
• Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
• Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
• Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.

SMOKED CORNED BEEF SANDWICHES WITH COLESLAW

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
• Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
• While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
• Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
• Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
• Pile beef and coleslaw atop the hamburger buns.