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Corned Beef Sandwich Bake Recipe
|Packaged biscuit mix||2 Cup (32 tbs)|
|Canned corned beef||12 Ounce, chilled (1 can)|
|Prepared mustard||2 Tablespoon|
|Pitted ripe olives||1⁄2 Cup (8 tbs), sliced|
|Tomato||1 Large, thinly sliced|
|Sharp process american cheese slice||4 , halved on diagonal|
Serving size: Complete recipe
Calories 2175 Calories from Fat 864
% Daily Value*
Total Fat 100 g153.8%
Saturated Fat 32.3 g161.7%
Trans Fat 0 g
Cholesterol 374.6 mg
Sodium 5395.6 mg224.8%
Total Carbohydrates 227 g75.5%
Dietary Fiber 13.4 g53.5%
Sugars 31.5 g
Protein 106 g211.8%
Vitamin A 42.6% Vitamin C 39.3%
Calcium 94.4% Iron 95.7%
*Based on a 2000 Calorie diet
Roll to 12x7-inch rectangle.
Place on ungreased baking sheet.
Cut corned beef in 8 slices; arrange in two rows on dough.
Mix mayonnaise and mustard; spread over meat.
Sprinkle with olives, reserving a few for trim.
Bake at 425° for 15 minutes.
Top with tomato slices; dash with pepper.
Arrange cheese half-slices atop.
Return to oven till cheese melts, about 2 minutes.
Top with olive slices.
Cut in 8 squares.