Deviled Corned Beef Buns Recipe

Deviled Corned Beef Buns Recipe
Deviled Corned Beef Buns Recipe photo by Taste of Home
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Deviled Corned Beef Buns Recipe

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THIS IS quite an old recipe that I've used for years. I've always thought of it as a good "living room picnic", because each sandwich is wrapped individually. That makes them easy to eat. The sandwich spread keeps for days in the refrigerator, so it's a good thing to have on hand for a quick and easy meal. -Helen Kennedy, Hudson, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup crumbled canned corned beef
  • 1/2 cup shredded process American cheese
  • 1/3 cup chopped stuffed olives
  • 1/3 cup ketchup
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 4 submarine or hoagie rolls, split

Directions

In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through. Yield: 4 servings.
Originally published as Deviled Corned Beef Buns in Reminisce July/August 1995, p47

Nutritional Facts

1 each: 425 calories, 17g fat (8g saturated fat), 60mg cholesterol, 1529mg sodium, 44g carbohydrate (9g sugars, 2g fiber), 26g protein.

  • 1 cup crumbled canned corned beef
  • 1/2 cup shredded process American cheese
  • 1/3 cup chopped stuffed olives
  • 1/3 cup ketchup
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 4 submarine or hoagie rolls, split
  1. In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through. Yield: 4 servings.
Originally published as Deviled Corned Beef Buns in Reminisce July/August 1995, p47

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