Best 5 Open Faced Corned Beef Cole Slaw Sandwiches Recipes
Indulge in a delightful culinary journey with our curated collection of open-faced corned beef and cole slaw sandwiches. These delectable delights offer a harmonious blend of flavors and textures that will tantalize your taste buds. From the savory corned beef to the refreshing coleslaw, each bite is a symphony of tangy, sweet, and savory notes.
Embark on a culinary adventure with our classic open-faced corned beef sandwich, featuring tender and flavorful corned beef nestled atop a toasted rye bread slice. The tangy coleslaw adds a refreshing crunch and a burst of flavor, while the creamy Russian dressing brings it all together.
Explore variations of this classic with our open-faced corned beef sandwich with Swiss cheese, where the gooey melted cheese adds an extra layer of richness and indulgence. Or try our open-faced corned beef sandwich with thousand island dressing for a creamy, slightly sweet, and tangy twist.
For those seeking a healthier option, our open-faced corned beef sandwich with avocado and arugula is a perfect choice. The creamy avocado and peppery arugula add a refreshing touch, while the whole wheat bread provides a hearty base.
And for a truly unique experience, try our open-faced corned beef Reuben sandwich, a delightful combination of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, all grilled to perfection.
No matter your preference, our selection of open-faced corned beef and coleslaw sandwiches guarantees a satisfying meal that will leave you craving for more. So, gather your ingredients, follow our step-by-step instructions, and prepare to savor these delectable sandwiches that are perfect for lunch, dinner, or even a quick snack.
OPEN FACED CORNED BEEF & COLE SLAW SANDWICHES
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
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.
CORNED BEEF SANDWICHES
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
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 :
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
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).
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
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
SMOKED CORNED BEEF SANDWICHES WITH COLESLAW
A smoked corned beef brisket so tender and flavorful that you'll never prepare corned beef any other way! Paired with a quick and easy slaw... on the sandwich or on the side... it's your call! Finish the sandwiches with your favorite condiments and toppings. Sriracha aioli, stone-ground or regular yellow mustard, and sauerkraut are all great options!
Provided by Dads That Cook
Time 6h5m
Yield 8
Number Of Ingredients 14
Steps:
- Soak wood chips in water for at least 1 hour.
- Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
- Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
- Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
- Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
- While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
- Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
- Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
- Pile beef and coleslaw atop the hamburger buns.
Nutrition Facts : Calories 616.9 calories, Carbohydrate 50.5 g, Cholesterol 83.5 mg, Fat 38.5 g, Fiber 9 g, Protein 22.1 g, SaturatedFat 8.6 g, Sodium 2130 mg, Sugar 17.2 g
Tips:
- For the best flavor, use high-quality corned beef. Look for a piece that is well-marbled and has a deep red color.
- If you don't have time to make your own coleslaw, you can use store-bought coleslaw mix. Just be sure to rinse it well before using.
- To make the sandwiches even more flavorful, try adding a layer of Thousand Island dressing or Russian dressing.
- For a vegetarian version of this sandwich, omit the corned beef and add extra vegetables, such as cucumber, tomato, or avocado.
- These sandwiches are best served immediately after they are assembled. However, you can store them in the refrigerator for up to 24 hours.
Conclusion:
Open-faced corned beef and coleslaw sandwiches are a classic deli sandwich that is perfect for a quick and easy lunch or dinner. They are packed with flavor and can be easily customized to your liking. So next time you're looking for a delicious and satisfying sandwich, give this recipe a try. You won't be disappointed!
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