Corned Beef Stuffed Pumpernickel Recipes

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.

Steps:

• Place onion in a 3-qt. slow cooker. Top with carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange zest, mustard and contents of spice packet; pour over brisket. Cover and cook on high for 3-4 hours. , Add cabbage; cover and cook 30 minutes longer or until meat and vegetables are tender. Strain and discard cloves; serve pan juices with corned beef and vegetables.

Steps:

• Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve.
• Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
• Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.

Steps:

• Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve.
• Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
• Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.

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!