Got leftover corned beef?

These are delicious! The poppy seeds, butter, and onion "marinade" turn this sandwich into buttery, finger-licking goodness. If you want, you can make them a day or two in advance before baking, and substitute any other combo of deli meats and cheeses.

Two thumbs up!



3/4 cup (1 1/2 sticks) butter

1/4 cup sweet onion, minced

2 tablespoons poppy seeds

1/2 teaspoon garlic powder

1 tablespoon Worcestershire sauce

2 tablespoons hot or spicy mustard

1/4 cup brown sugar

1 tablespoon chopped parsley


24 small dinner rolls

Horseradish mayonnaise

24 (about 1 pound) thin slices of deli corned beef

24 (about 3/4 pound) thin slices of Swiss cheese

Butter or line two 9- x 13-inch baking pans with non-stick foil.

To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside to cool while you assemble the sandwiches.

Slice the buns in half. Spread bottoms of the buns with a thin layer of horseradish mayonnaise. Fold corned beef slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place corned beef and cheese buns into greased baking pans. Pour marinade evenly over buns in both pans. Cover tightly with foil. Refrigerate overnight.

Preheat oven to 350 degrees. Bake the marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.

Source: Adapted from www.homecooking.about.com

No comments: