Smoked Corned Beef Sandwiches With Coleslaw Recipes

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CORNED BEEF AND COLESLAW SANDWICHES



Corned Beef and Coleslaw Sandwiches image

Corned beef and cabbage, but in sandwich form.

Provided by TJ Lombard

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 8h20m

Yield 5

Number Of Ingredients 11

2 tablespoons white wine vinegar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons prepared horseradish
salt and ground black pepper to taste
¼ cup olive oil
3 cups shredded cabbage
1 cup thinly sliced red onion
1 cup grated carrots
10 slices rye bread
2 tablespoons Dijon mustard, or to taste
1 pound deli sliced corn beef, or more to taste

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.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 41.3 g, Cholesterol 59.1 mg, Fat 19.2 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 4.5 g, Sodium 1943.2 mg, Sugar 6.2 g

CORNED BEEF SANDWICHES



Corned Beef Sandwiches image

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

3/4 cup mayonnaise
3 tablespoons chili sauce
1 can (14 ounces) sauerkraut, rinsed and well drained
12 ounces shredded deli corned beef
2 cups shredded Swiss cheese
30 sliced rye bread
1/2 cup butter, softened
Thousand Island salad dressing, optional

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 :

OPEN FACED CORNED BEEF & COLE SLAW SANDWICHES



Open Faced Corned Beef & Cole Slaw Sandwiches image

These are reuben-ish sandwiches for people who don't like saurkraut (like my kids). They are so easy to make and very tasty. (I like to make these for myself, substituting saurkraut for coleslaw, but I wanted to post my kids' version.) The recipe is courtesy of a Land-O-Lakes e-mail.

Provided by Stacky5

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 5

4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-type deli Coleslaw
4 slices deli swiss cheese

Steps:

  • Heat oven to 350°F
  • Spread each slice of bread with 2 teaspoons spicy brown 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 and bake for 8 to 10 minutes or until cheese is melted.

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