Papas Steamed Corned Beef Sandwiches Recipes

LEFTOVER CORNED BEEF SANDWICH

Steps:

• For the bread, I use Ciabatta (Italian"Slipper" Bread)#29100, by Lisa Pizza (we make 4 small loaves, rather than 2 medium-sized loaves if we intend to make sandwiches).
• For the corned beef, I find the biggest corned beef I can locate (usually about 4-5 pounds) and prepare it with corned beef and cabbage#52008 by chia.
• Slice both loaves of bread horizontally, like a sandwich.
• Arrange corned beef on bottom half of sandwich, dividing meat evenly between the two loaves.
• Arrange cheese to cover the meat.
• We use our toaster oven to melt the cheese, adding the top of the sandwich the last minute or so, so both halves are warm but the top half doesn't get over-crunchy.
• Alternately, you can wrap the whole thing up in foil and bake for less crunchy bread.
• (the crust is the best part of ciabatta, so I toast it in the open) Once your cheese is melted, put the top half of the bread on the bottom half, cut in half to make wedges, and enjoy!
• We don't usually have sides of any kind for this meal, since the sandwich is a very good size.

PAPA'S STEAMED CORNED BEEF SANDWICHES

Steps:

• Place meat in a steamer and heat until hot, about 5-8 minutes.
• Place all ingredients onto sandwich roll.
• Heat 30 seconds to 1 minute in a microwave, if desired, to soften or melt cheese.
• Serve hot.

STEAMED CORNED BEEF AND CABBAGE RECIPE

Steps:

• Remove outer leaves from cabbage and use to line steamer basket. Put corned beef on top of leaves in basket and steam 2 1/2 hours.
• Cut cabbage into 6 wedges. Put cabbage and carrots on top of corned beef in steamer basket, and steam until corned beef and cabbage are fork tender, about 30 minutes.

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 SPECIAL SANDWICHES

Steps:

• Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices. Halve sandwiches diagonally before serving.

JEWISH STYLE CORNED BEEF

Steps:

• Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.;
• Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.
• Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres