Grilled corned beef baps recipe
information
The corned beef mixture may be kept, covered, in the refrigerator for 3 - 4 days, and is ideal for snacks or impromptu meals.
ingredients
350 g (12 oz) can corned beef
2 tablespoons sweet pickle
1 tablespoon mild mustard
6 tablespoons mayonnaise
freshly ground black pepper
4 soft baps, cut in half
175 g (6 oz) Double Gloucester or mature Cheddar cheese, grated
8 tomato slices, to garnish
2 tablespoons sweet pickle
1 tablespoon mild mustard
6 tablespoons mayonnaise
freshly ground black pepper
4 soft baps, cut in half
175 g (6 oz) Double Gloucester or mature Cheddar cheese, grated
8 tomato slices, to garnish
method
1. Heat the grill to moderate.
2. Mash the corned beef with the pickle, mustard and mayonnaise until smooth. Taste and season with a little pepper.
3. Spread the cut surfaces of the baps evenly all over with the corned beef mixture.
4. Grill gently for 4 - 5 minutes or until the corned beef mixture begins to brown.
5. Sprinkle the cheese over the top. Return to the heat and grill for a further 3-4 minutes or until the cheese has melted and is browned. Serve hot, garnished with tomato.
2. Mash the corned beef with the pickle, mustard and mayonnaise until smooth. Taste and season with a little pepper.
3. Spread the cut surfaces of the baps evenly all over with the corned beef mixture.
4. Grill gently for 4 - 5 minutes or until the corned beef mixture begins to brown.
5. Sprinkle the cheese over the top. Return to the heat and grill for a further 3-4 minutes or until the cheese has melted and is browned. Serve hot, garnished with tomato.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
