Best Open Face Corned Beef And Cheese Sandwiches With Pickled Onions Recipes

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OPEN-FACE CORNED BEEF AND CHEESE SANDWICHES WITH PICKLED ONIONS



Open-face Corned Beef and Cheese Sandwiches With Pickled Onions image

Kind of a long title for a simple sandwich but it perfectly describes what this sandwich is all about. Perfect for St. Patricks Day, or whenever you crave this tasty comfort food. You can make the pickled onions several days ahead, they keep fine in the fridge.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 onion, sliced paper thin
2 tablespoons cider vinegar
2 tablespoons water
2 tablespoons sugar
1 pinch crushed red pepper flakes
4 slices irish soda bread or 4 slices French bread
mayonnaise
spicy mustard (I used Dijon)
6 ounces thinly sliced lean corned beef
4 ounces sage derby cheese, sliced thin

Steps:

  • Combine onion, vinegar, water, sugar and red pepper flakes in a small bowl; cover and refrigerate until needed.
  • Heat broiler; drain onions.
  • Spread thin layers of mayonnaise and mustard on bread slices; top with a portion of drained onions; top with corned beef and cheese.
  • Broil 6-8 inches from heat until sandwiches are heated through and cheese is melted, about 3 minutes.

Nutrition Facts : Calories 138.4, Fat 8.1, SaturatedFat 2.7, Cholesterol 41.6, Sodium 482.9, Carbohydrate 8, Fiber 0.2, Sugar 6.9, Protein 7.8

OPEN FACED REUBEN SANDWICH



Open Faced Reuben Sandwich image

I love Reubens and this one is really good! To make a Rachel sandwich, substitute thinly sliced turkey for the corned beef.

Provided by keen5

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup mayonnaise
1 tablespoon chili sauce or 1 tablespoon ketchup
1 tablespoon green onion, finely chopped
1/2 teaspoon Worcestershire sauce
6 slices rye bread
1 lb corned beef, thinly sliced
1 1/2 cups sauerkraut, well drained
6 slices swiss cheese

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.

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 REUBEN



Open-Faced Reuben image

Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

1 slice dark rye pumpernickel bread
1 tablespoon soft butter
1/4 lb shaved pastrami or 1/4 lb corned beef
2 -3 ounces sauerkraut, drained
thousand island dressing (use any amount desired) or Russian salad dressing (use any amount desired)
2 slices swiss cheese (can use mozzarealla but Swiss is better)

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.

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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