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10 Different and Original Corned Beef Sandwich Recipes

Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

Corned beef and spiced onions naan bread sandwich is one of the recipes featured on this page

Corned beef and spiced onions naan bread sandwich is one of the recipes featured on this page

Level Up Your Corned Beef Sandwich

Corned beef is a hugely popular cold cut of meat and frequently employed as a sandwich ingredient. Often, however, the corned beef will be included alone on the sandwich or accompanied only by the likes of ketchup, mustard, or a simple salad. This article is all about looking at how corned beef sandwiches can be taken to a whole new level of tastiness with just a little bit of imagination and experimentation.

While corned beef can be made at home from scratch, this is a lengthy and potentially expensive procedure. The sandwich recipes on this page all use canned corned beef, sliced to around a quarter inch thickness unless specified otherwise in the individual recipe.

Corned beef and spicy fried eggs in bread rolls

Corned beef and spicy fried eggs in bread rolls

1. Corned Beef and Spicy Fried Egg Bread Rolls

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 2 servings

Ingredients

  • 2 eggs (as fresh as possible)
  • Salt and pepper
  • Chilli powder
  • Vegetable oil
  • 2 soft bread rolls
  • 4 slices canned corned beef
  • Freshly chopped coriander leaf/cilantro to garnish

Instructions

  1. Pour a little vegetable oil into a small, non-stick frying pan and use a scrunched up piece of kitchen paper to wipe it over the bottom surface of the pan to create an oily film only. Put the pan on to a medium to high heat.
  2. Break the eggs into two small drinking glasses or ramekins (carefully, so as not to break the yolks!) and season them in the glasses with salt, pepper and a generous pinch of chilli powder. This allows the seasoning to be partially dispersed as the eggs are added to the pan.
  3. When the frying pan is hot, carefully pour one egg at a time on to the hot surface. When you see the egg shapes are starting to hold, reduce the heat to low to medium.
  4. Cook the eggs for two to three minutes until you can see the white is set all the way up to and around the edges of the yolk.
  5. While the eggs are frying, cut the rolls open and lay two slices of corned beef on the base of each.
  6. Lift a cooked egg on to each corned beef covered roll base and garnish with some of the chopped coriander/cilantro before closing the rolls over to serve.
Sliced corned beef, beetroot and brie are combined with simple salad on toasted bread rolls

Sliced corned beef, beetroot and brie are combined with simple salad on toasted bread rolls

2. Corned Beef, Beetroot and Brie Bread Rolls

Cook Time

Prep time: 5 min

Cook time: n/a

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Ready in: 5 min

Yields: 2 servings

Ingredients

  • 4 slices canned corned beef
  • 2 soft bread rolls
  • 2 or 3 large lettuce leaves
  • ½ small white onion
  • Salt and pepper
  • 1 whole cooked beetroot (not pickled)
  • 4 slices of brie

Instructions

  1. Put your kitchen grill/broiler on to preheat to its highest setting.
  2. Wash the lettuce leaves, shake dry, roll and moderately finely slice. Add to a bowl with the peeled and finely sliced onion half, separated into strands. Season with salt and pepper and gently toss with your fingers to combine.
  3. Cut the bread rolls in half horizontally and lightly toast on the cut sides.
  4. Divide the lettuce and onion combination between the two bottom roll halves.
  5. Arrange two corned beef and two brie slices alternately on top of each lettuce bed.
  6. Slice the beetroot fairly thinly and arrange on top of the corned beef and brie. Season with a little bit more black pepper and close over the rolls to serve.
Corned beef and broccoli filled pitta breads with spicy sauce

Corned beef and broccoli filled pitta breads with spicy sauce

3. Corned Beef and Tenderstem Broccoli With Spicy Sauce Pitta Breads

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 2 pitta pockets

Ingredients

  • 3 tablespoons natural yoghurt
  • 1 tablespoon tomato ketchup
  • 1 teaspoon hot chilli powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon dried mint
  • Salt and black pepper
  • 4 sticks tenderstem broccoli
  • 4 slices canned corned beef
  • 2 pitta breads

Instructions

  1. Put a pot of water, lightly salted and large enough to contain the broccoli, on to a high heat to reach a rolling boil.
  2. Measure the yoghurt, ketchup, spices and mint into a mixing bowl. Season with salt and pepper, stir well and place in the fridge until required. (If it's possible to do this a couple of hours in advance, the flavours will be all the better combined and infused)
  3. When the water is boiling, carefully add the broccoli and reduce the heat to simmer for five minutes. Drain and set aside to cool slightly.
  4. Heat the pittas per the pack instructions and cut along one side of each to open into pockets.
  5. Slide two slices of corned beef into each pocket, followed by two sticks of the broccoli.
  6. Spoon the sauce into the pockets before service.
Mashed Corned beef and horseradish sauce is sandwiched with a simple salad and sliced tomato

Mashed Corned beef and horseradish sauce is sandwiched with a simple salad and sliced tomato

4. Mashed Corned Beef and Horseradish Salad Sandwich

Cook Time

Prep time: 5 min

Cook time: n/a

Ready in: 5 min

Yields: 1 serving

Ingredients

  • 1 inch thick slice of canned corned beef
  • 1 tablespoon horseradish sauce
  • ½ small red onion
  • Black pepper
  • 2 medium lettuce leaves
  • Salt
  • 1 soft bread roll
  • Butter (optional)
  • 3 or 4 slices from small to medium tomato

Instructions

  1. Put the corned beef in a flat-bottomed bowl and add the horseradish sauce.
  2. Slice the peeled onion half and take half of it, finely chop it and add it to the bowl with the corned beef. Season with some black pepper and mash with the back of a fork.
  3. Wash the lettuce leaves, shake dry, roll and shred. Add to a clean small bowl, add the remaining onion slices (separated into strands). Season with salt and pepper and toss with your fingers to combine.
  4. Cut the roll open horizontally and butter if desired.
  5. Arrange the lettuce and onion salad on the bottom half of the roll and carefully spoon on the mashed corned beef.
  6. Lay the tomato slices on top of the corned beef, season with a little final bit of salt and close the roll over to serve.