Introduction: Corned Beef Sandwich Spread

How much do you pay for one of those tiny cans of Deviled Ham? Yea, it tastes great. But at that price it's a rare luxury.

The local drug store has regular sales on canned corned beef. My wife purchased a number of cans and used it for a number of interesting dishes.

One day I was looking for something to throw together a quick lunch and saw that can of corned beef in the pantry. "Yea…" I thought, "That could really work!"

With a few other ingredients readily available in the pantry and fridge, I put together this absolutely great sandwich spread.

Step 1: Ingredients

I don't really measure anything. Everything is measured by eye and nothing's critical. If you find something in the pantry or fridge that you think might work, go ahead and add it! That's what makes a recipe your own.

1 12 oz Can of Corned Beef

3-4 Tablespoons Mayonnaise

2 Tablespoon Dehydrated Onions
or 1/4 Cup finely chopped Fresh Onions

1 Tablespoon Pickle Relish

1 Tablespoon Medium Picante Sauce

1 Teaspoon Prepared Mustard

1/4 Teaspoon Garlic Powder

Fresh Ground Pepper to taste

Step 2: Prepare Corned Beef

Remove corned beef from can into medium bowl. At this point, you may opt to remove any excess fat from the meat.

Use a fork to break apart meat into crumbles.

Step 3: Add Ingredients

Add a couple tablespoons of mayonnaise and the rest of the ingredients. Note the lack of salt in the ingredients. There's already plenty of salt in the beef. You don't need it!

Mix thoroughly.

Step 4: Thin Mixture

Add more mayonnaise to achieve a consistency of soft butter.

Note that this will almost solidify when chilled.

Step 5: Chill

Cover bowl with lid, plastic wrap or aluminum foil and chill for at least an hour. This will keep refrigerated and covered for up to a week.

Step 6: Serve

After the initial chilling, this will spread much like any other sandwich spread. Just slather your desired amount onto a slice of bread. Add lettuce and tomatoes, if you desire. Now cover with a second slice of bread and eat.

After a day of refrigeration, you'll need to slice bits and spread them out on the bread. Because of the beef fat in the meat, it hardens just like butter. Don't worry, there's not that much fat, but there is enough to make it hard. It doesn't taste greasy at all.