Smoked Corned Beef Sandwiches With Coleslaw Recipes

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CORNED BEEF AND COLESLAW SANDWICHES

These open-faced sandwiches with layers of savory beef, creamy slaw and melty Swiss take only 15 minutes to create. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9



Corned Beef and Coleslaw Sandwiches image

Steps:

  • Place coleslaw mix in a small bowl. Combine the sour cream, mayonnaise, horseradish sauce, mustard and salt. Pour over coleslaw mix and toss to coat., Place bread slices on an ungreased baking sheet. Broil 4 in. from the heat until toasted, 2-3 minutes on each side. Layer with corned beef, coleslaw mixture and cheese. Broil 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 423 calories, Fat 26g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 1203mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.

2 cups coleslaw mix
3 tablespoons sour cream
4 teaspoons mayonnaise
1 tablespoon horseradish sauce
1 teaspoon prepared mustard
1/8 teaspoon salt
4 slices rye bread
1/2 pound thinly sliced corned beef
8 slices Swiss cheese

CORNED BEEF AND COLESLAW SANDWICHES

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



Corned Beef and Coleslaw Sandwiches image

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

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

LATKE CORNED BEEF SANDWICH WITH APPLE AND SOUR CREAM SLAW

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21



Latke Corned Beef Sandwich with Apple and Sour Cream Slaw image

Steps:

  • Grate the potatoes on a box grater, using a large grate, into a large bowl. Rinse the potatoes by covering with water and then drain the water from the potatoes, squeezing out as much water as possible.
  • Add the matzo meal, chives, flour, salt, pepper, eggs and onions to the potatoes and mix well.
  • Heat the oil in a large frying pan over medium-low heat. Measure 1 cup of the potato mixture and add to the pan. Flatten the latke slightly with a spatula. Fry the latke until the edges are golden brown, 6 to 8 minutes each side. Transfer to a wire rack to drain. Repeat until all the potato mixture is used, adding oil as necessary.
  • Place 4 ounces corned beef on top of 1 latke. Top with the Apple and Sour Cream Slaw and with another latke.
  • Add the sour cream, vinegar, mustard, honey, oil and cinnamon to a large bowl. Mix well and sprinkle with salt and pepper. Add the lemon juice, apples and shallots and toss to combine. Let the slaw stand at room temperature, about 20 minutes.

3 pounds russet potatoes, peeled
1/3 cup matzo meal
1/4 cup finely chopped fresh chives
2 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
2 eggs
1/2 red onion, minced (about 1/2 cup)
1/2 cup extra-virgin olive oil, plus more as needed
1 pound lean corned beef, thinly sliced
Apple and Sour Cream Slaw, recipe follows
1/4 cup sour cream
1/8 cup apple cider vinegar
1 tablespoon yellow mustard
1/2 tablespoon honey
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1/8 cup freshly squeezed lemon juice
4 Granny Smith apples, coarsely grated on box grater
1 shallot, grated(1/4 cup)

CORNED BEEF AND COLESLAW SANDWICH

Categories     Sandwich     Beef     Onion     No-Cook     Super Bowl     Lunch     Horseradish     Meat     Poker/Game Night     Cabbage     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9



Corned Beef and Coleslaw Sandwich image

Steps:

  • In a large bowl whisk together the vinegar, 1 1/2 tablespoons of the mustard, the horseradish, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the cabbage, the onion, and the carrots, toss the coleslaw well, and chill it, covered, overnight.
  • Spread the bread with the additional mustard, arrange the coleslaw and the corned beef on the bottom half of the bread, and fit the top half on the filled bottom, pressing the loaf together firmly. Quarter the sandwich with a serrated knife and wrap it tightly in plastic wrap. (The sandwich may be made 6 hours in advance and kept wrapped and chilled).

2 tablespoons white-wine vinegar
1 1/2 tablespoons Dijon-style mustard plus additional for spreading on the bread
1 1/2 tablespoons drained bottled horseradish
1/4 cup olive oil
3 cups thinly sliced cabbage
1 cup thinly sliced red onion
1 cup coarsely grated carrots
a 16-inch-long loaf of Italian or French bread, halved horizontally with a serrated knife
1/2 pound thinly sliced corned beef

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