Prep 20 mins
Cook 25 mins
Very easy recipe and goes great with a cup of soup. I got this recipe from my mom.
Make and share this Corned Beef Bunwiches recipe from Food.com.
- Open buns and remove the soft centers.
- Combine the corned beef,worcestershire sauce, cheese,catsup, olives mix well.
- Then fill the buns with this mixture and place the top back on.
- Wrap each sandwich with foil.
- Heat oven to 375 and place in oven on sheet for 25 minutes.
- These sandwiches freeze well.
- The soft centers can be cubed and seasoned for crutons.
I needed to tackle some leftover corned beef, but didn't feel like Reubens. I have to admit that I was a little sceptical about the combo of ingredients for the sandwich filling (using my leftover corned beef instead of canned), as I usually think of Thousand Island dressing, mayo, or mustard combined with corned beef, and the cheese of choice is usually Swiss. However, the ketchup and cheddar didn't disappoint. The olives were an unusual twist but gave a nod to the strong "pickle-like" flavor of the sauerkraut that is usually paired with corned beef. I used pumpernickel sandwich rolls instead of regular hamburger buns, and liked the added flavor and heartiness that these gave the sandwiches. I paired with Red Cabbage and Romaine Coleslaw with Blue Cheese Dressing in which I subbed green cabbage for the red, and red onions for the green (just due to what I had on hand). Yummy and easy dinner.
My husband liked these very much and they were simple. I posted recipe 296787 Cabbage and Beet Slaw that went great with these.
Wonderful! These are great fresh or frozen, thawed, and baked. The first time I made them I used Keiser rolls so I continue to do so. I have also made them with cooked and well drained Italian sausage. These were very good. The cheese I use is a blend of Jack, mild Cheddar, and Asadero cheeses that is pregrated. It's from Costco. I use Ancho Chile & Citrus Ketchup ,my Ancho Chile and Citrus Ketchup. (A quick note on corned beef. It all comes from a dozen or so packing plants in Argentina and Brazil. The quality is the same, buy the house brand unless you just like spending money.) I wrap them in foil and freeze them on a cookie sheet. After they are frozen I store them in a gallon ziplock bag to keep them under control. They travel well in the RV freezer. Move enough of them to the fridge the night before,they'll be ready to bake for lunch or do it in the morning to be ready for supper. Add a bit of soup and/or salad and you have a fine meal. Thanx for posting this great recipe. Pierre