Corned Beef And Pumpernickel Sandwiches With Pickled Mustard Recipes

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

CORNED BEEF AND SWISS CHEESE ON PUMPERNICKEL

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Lay four slices of pumpernickel bread onto countertop. Spread all slices with spicy brown mustard. Spread horseradish onto one side of each sandwich followed by mayonnaise.
• 3. Place two pieces of Swiss cheese onto bottom piece of pumpernickel bread then 2 pieces of corned beef and repeat with another layer of two pieces of Swiss cheese and 2 pieces of corned beef then place the top of the sandwich onto the meat and cheese layers.
• 4. Place sandwiches onto cookie sheet pan. Brush each side of sandwich with olive oil. Bake for 15 minutes in 350 degree oven until each side is toasted and cheese is melted.
• 5. Remove from cookie sheet pan and place on plate. Serve.

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.

CORNED BEEF AND PUMPERNICKEL SANDWICHES WITH PICKLED MUSTARD

Steps:

• Combine the mustard, mayonnaise(if using), capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry.
• Layer the corned beef, Swiss cheese, and lettuce on 4 of the bread slices, top with the remaining bread slices, and serve. Enjoy!