Welcome to the corned silverside sandwich culinary adventure, where leftovers take center stage and transform into something truly delicious. In this epic encore, we are going to share our famous sandwich. Leftover corned silverside, homemade confit garlic aioli, and pickled onions.

We also use aged cheddar, Reggiano Parmigiano, and shaved iceberg lettuce. There are no secrets here. I’m just giving you the knowledge to create a fantastic corned silverside sandwich using leftover corned silverside. All wrapped up in herbaceous focaccia bread.

Leftovers often hold the potential for greatness, and corned silverside is no exception. We’ll embark on a journey from the remnants of a delicious dinner to the creation of a corned silverside sandwich. We’re here to inspire your lunch, making you the envy of your workplace.

Corned Silverside Sandwich Ingredient Deep Dive

As a chef I’m passionate about turning leftovers and simple ingredients into culinary masterpieces. Here are the essential components that will bring a humble corned silverside sandwich to life. I dislike food waste so, anything I can reconstruct, reuse, or reinvent I’ll do it.

Ingredients You’ll Need

• Leftover corned silverside.
• Confit garlic aioli (store brought aioli will work).
• Pickled onions (I make my own).
• Aged cheddar cheese.
• Reggiano Parmigiano.
• Iceberg lettuce.
• Focaccia bread.
• Freshly ground black pepper.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

• Leftover Corned Silverside — A treasure trove of flavors waiting to be reborn in our corned silverside sandwich. This beef cut’s slow-cooked, spice-infused tenderness is a testament to culinary patience. You could also use sliced store-bought corned silverside. However, it is nowhere near as good as what you can cook at home.
• Homemade Pickled Onions —The tangy, sweet notes of homemade pickled onions. These thinly sliced jewels, steeped in a concoction of vinegar, sugar, and spices, bring a delightful crunch and a burst of acidity that cuts through the richness of the corned silverside. You can use store-bought pickled onions.
• Iceberg Lettuce — Let us not underestimate the humble iceberg lettuce for its crisp, refreshing texture and taste. This is an essential component in our corned silverside sandwich. Its cool, crunchy leaves provide a textural contrast, offering a clean, palate-cleansing element. Look for unbagged whole iceberg lettuce.
• Homemade Confit Garlic Aioli — Our confit garlic aioli, a labor of love, adds a velvety, garlicky embrace to our corned silverside sandwich. Making aioli is easy and can be done in minutes. With its subtle flavor, the slow-cooked garlic lends a mellow yet bold essence to the aioli.
• Cheddar Cheese And Reggiano Parmigiano — This cheese duo, cheddar, and Reggiano Parmigiano, is a dynamic pairing that brings a symphony of flavors to our sandwich. The sharpness of cheddar, with its savory tang, meets the nutty, umami notes of Reggiano Parmigiano. Look for quality cheeses from your local grocery store.

• Herbaceous Focaccia Bread — Last but certainly not least, the sandwich canvas. Herbaceous focaccia bread. Its golden crust, generously sprinkled with a medley of aromatic herbs, provides a fragrant and sturdy foundation. Look for focaccia from an artisan bakery. The bread can make or break your corned silverside sandwich.

Confit Garlic Aioli Ingredients

• 1 Whole eggs.
• 2 tbsp Confit garlic puree (homemade).
• 1 tbsp English mustard.
• 1 tbsp White wine vinegar.
• 1 tsp Smoked salt.
• 1 cup Rice bran oil (garlic infused).

The Corned Silverside Sandwich Recipe

This is genuinely a fantastic sandwich that we have to share. Anyone can use leftover cooked corned silverside brisket by imparting the knowledge of how to create this masterpiece at home. The keys are having some of that tender, salty corned beef on hand. Provided you’ve got any leftovers that can be used.

Prepping The Corned Silverside Sandwich

1. Sandwich Prep — Thinly slice the leftover corned silverside, this is best done with a serrated knife. I put about six slices of the flavorful beef into one sandwich.

I always use artisan bread like focaccia, ciabatta, or sourdough to take the sandwich to the next level. This provides a sturdy yet airy base for the other intense flavors.

2. Next, slice the pickled onions and iceberg lettuce. I used a serrated knife to shred the lettuce. Slice the cheddar cheese, and shave the parmesan with a potato peeler. Grab the focaccia and slice it in half longways.

Layering And Constructing Your Corned Silverside Sandwich

3. Constructing Your Corned Silverside Sandwich — Now, the fun begins constructing your corned silverside sandwich. First, I start with the confit garlic aioli and spread it evenly over the cut sides of the focaccia.
4. Next, on the bread’s bottom slice, lay the cheese and pickled onions. Then add the shredded lettuce and, lastly, the slices of corned silverside. In between each layer, add a grinding of black pepper.
5. I will cut the sandwich in half. This corned silverside sandwich may seem simple. However, it packs a delicious flavor punch.

Confit Garlic Aioli Recipe

Aioli belongs to a storied category of derivative sauces that modern chefs like myself rely on to add complexity to dishes. At its core, classic aioli is essentially just mayonnaise punctuated with pungent garlic. Yet this simple, emulsified cold sauce has become indispensable to any chef’s or home cook’s recipe repertoire.

Prepping The Confit Garlic Aioli

1. Confit Garlic Aioli — Add one whole egg to a small stainless steel bowl. Add two tablespoons of your confit garlic puree, one tablespoon of English mustard, one tablespoon of white wine vinegar, and a generous pinch of smoked sea salt.

Emulsifying The Aioli

2. Take a stick blender with the whisk attachment and gently whisk to incorporate the ingredients. Once the ingredients in the bowl are incorporated, slowly drizzle in the garlic-infused oil while continuously whisking. Add just a few drops of the oil until the aioli comes together, emulsifies, and thickens.

3. Keep whisking rapidly as you drizzle in more oil. You’ll notice it start to turn pale yellow and develop a substantial body. Stop adding more oil when the texture resembles a lush, spoonable mayonnaise – you likely won’t need the full two cups of infused oil.

Ingredient Substitutions And Suggestions

• Pickled Red Onions — I recommend quick pickled red onions to add tang. Soak thin sliced red onions in hot vinegar with a sprinkle of brown sugar for 5-10 minutes.
• Freshly Ground Black Pepper — Don’t skimp on the black pepper when seasoning. This sandwich can handle a lot.
• Fresh Tomatoes — Layer up slices of tomato for a pop of sweetness and acidity to cut through the rich flavors. Or an excellent homemade tomato relish will do the trick.
• Upgrade The Lettuce — Mix watercress or arugula (roquette) into the lettuce for a punch of bitterness that pairs excellently with corned beef.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you, here is a handy little unit converter tool for cooking without guesswork.

Epic Encore: From Leftovers To Corned Silverside Sandwich Excellence

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PREP TIME: | 15 minutes mins

COOK TIME: | 0 minutes mins

SANDWICH CONSTRUCTION: | 2 minutes mins

TOTAL TIME: | 17 minutes mins

SERVINGS: | 2 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

The journey from dinner to lunchtime. Transform last night's corned beef leftovers into a corned silverside sandwich. Excite your lunchtime with flavor.

Equipment

• ▢
  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

• ▢ 12 slices Corned silverside leftovers
• ▢ 4 tbsp Confit garlic aioli
• ▢ 2 Pickled onions homemade
• ▢ 6 slices Aged cheddar
• ▢ 6 sliced Reggiano Parmigiano shaved with a potato peeler
• ▢ Lettuce iceberg
• ▢ Focaccia bread sourdough or ciabatta will work
• ▢ Freshly ground black pepper

Confit Garlic Aioli

• ▢ 1 whole Egg
• ▢ 2 tbsp Confit garlic puree
• ▢ 1 tbsp English mustard Dijon or wholegrain will work
• ▢ 1 tbsp White wine vinegar
• ▢ 1 tsp Smoked sea salt
• ▢ 1 cup Rice bran or extra virgin olive oil

Instructions

SHOWHIDE

• Confit Garlic Aioli — Add one whole egg to a small stainless steel bowl. Add two tablespoons of your confit garlic puree, one tablespoon of English mustard, one tablespoon of white wine vinegar, and a generous pinch of smoked sea salt.
  
• Take a stick blender with the whisk attachment and gently whisk to incorporate the ingredients. Once the ingredients in the bowl are incorporated, slowly drizzle in the garlic-infused oil while continuously whisking. Add just a few drops of the oil until the aioli comes together, emulsifies, and thickens.
  
• Keep whisking rapidly as you drizzle in more oil. You’ll notice it start to turn pale yellow and develop a substantial body. Stop adding more oil when the texture resembles a lush, spoonable mayonnaise – you likely won’t need the full two cups of infused oil.
  
• Corned Silverside Sandwich Prep — Thinly slice the leftover corned silverside. This is best done with a serrated knife. I put about six slices of the flavorful beef into one sandwich.

  Next, slice the pickled onions and iceberg lettuce. I used a serrated knife to shred the lettuce. Slice the cheddar cheese, and shave the parmesan with a potato peeler. Grab the focaccia and slice it in half longways.
  
• Constructing Your Corned Silverside Sandwich — Now, the fun begins constructing your corned silverside sandwich. First, I start with the confit garlic aioli and spread it evenly over the cut sides of the focaccia.

  Next, on the bread’s bottom slice, lay the cheese and pickled onions. Then add the shredded lettuce and, lastly, the slices of corned silverside. In between each layer, add a grinding of black pepper.
  
• I will cut the sandwich in half. This corned silverside sandwich may seem simple. However, it packs a delicious flavor punch.
  

Chef Tips

• Slicing Cooked Beef — Precision slicing is key. Cut your corned silverside into thin, uniform slices. The best way is with a quality serrated knife. This ensures an even distribution of flavors and enhances the overall sandwich texture.

INGREDIENT SUBSTITUTIONS AND SUGGESTIONS

• Pickled Red Onions — I recommend quick pickled red onions to add tang. Soak thin sliced red onions in hot vinegar with a sprinkle of brown sugar for 5-10 minutes.
• Freshly Ground Black Pepper — Don’t skimp on the black pepper when seasoning. This sandwich can handle a lot.
• Fresh Tomatoes — Layer up slices of tomato for a pop of sweetness and acidity to cut through the rich flavors. Or an excellent homemade tomato relish will do the trick.
• Upgrade The Lettuce — Mix watercress or arugula (roquette) into the lettuce for a punch of bitterness that pairs excellently with corned beef.

Nutrition

Serving>1serve | Calories>509kcal | Carbohydrates>9g | Protein>22g | Fat>41g | Saturated Fat>19g | Polyunsaturated Fat>1g | Monounsaturated Fat>7g | Cholesterol>99mg | Sodium>933mg | Potassium>129mg | Fiber>1g | Sugar>2g | Vitamin A>866IU | Vitamin C>4mg | Calcium>637mg | Iron>0.3mg

COURSE:

Lunch

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Snack

CUISINE:

New Zealand

KEYWORD:

Corned Beef

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Corned Silverside

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Sandwich

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