Mini Open Faced Corned Beef Sandwiches Recipes

Steps:

• Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
• Pile the meat on top of the bread, then the sauerkraut on top of the meat.
• Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
• Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
• Set oven to broiler heat.
• Broil for about 2-4 minutes or until the cheese has melted.
• Serve warm with more dressing if desired.
• Serve sandwich on a plate with knife and fork.

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.

Steps:

• 1) Preheat oven to 375 degrees. 2) Place bread on baking sheet and toast in oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes. 3) In a small bowl stir together Mayo, ketchup, relish and dijon until well combined. 4) Spread each slice of bread with a thin layer of the mayo mixture. Divide the corned beef among the bread, and top each with 2 tsp. sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.

Steps:

• Preheat the oven's broiler.
• Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
• Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

Steps:

• In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Steps:

• DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
• SANDWICH: Spread dressing on one side of each bread slice.
• Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
• Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
• To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Place a metal rack in a large baking pan.
• Rinse brisket very well, especially if it has pickling seasoning on it. Cut off extra fat, leaving just some of it. Apply pepper and garlic powder and rub it into the meat. Put brisket, fat-side up, on the prepared rack. Pour beer into the pan and cover with foil.
• Cook in the preheated oven until brisket is very tender, about 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).
• Remove from the oven and transfer brisket to a platter. Cover tightly with foil and let sit for 20 minutes.
• Use a very sharp knife to slice meat across the grain and at a bit of an angle into very thin slices.