Grilled Corned Beef Baps
The corned beef mixture may be kept, covered, in the refrigerator for 3 - 4 days, and is ideal for snacks or impromptu meals.
Ingredients
- 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
- 6 oz Double Gloucester or mature Cheddar cheese grated
- 8 to mato slices to garnish
Instructions
- Heat the grill to moderate.
- Mash the corned beef with the pickle, mustard and mayonnaise until smooth. Taste and season with a little pepper.
- Spread the cut surfaces of the baps evenly all over with the corned beef mixture.
- Grill gently for 4 - 5 minutes or until the corned beef mixture begins to brown.
- 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.
Calories: 450 kcal
Carbohydrates: 26 g
Protein: 18 g
Fat: 30g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 55 mg
Sodium: 1462 mg
Potassium: 452 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 523 IU
Vitamin C: 31 mg
Calcium: 94 mg
Iron: 3 mg