A delicious deli-style sandwich which is perfect to make after you serve corned beef for dinner and have leftovers. Use a good quality hearty bread from the bakery, which will both stand up to toasting, and also soak up the juices from the coleslaw. This sandwich is loaded with both flavors and textures and perfect with a pickle and some crunchy kettle chips.
Ingredients Needed for a Corned Beef Sandwich
- Bread – Traditional corned beef sandwiches are often made on Rye, but feel free to use your favorite hearty sandwich bread. I personally love a good sourdough.
- Cheese – Swiss or baby Swiss offers a gentle tang plus lots of creaminess. I also love Havarti!
- Meat – Leftover corned beef (or purchase from your deli).
- Spread – Though bottled Russian Dressing is often served on the classic, a 1:1 spread of Dijon mustard and mayo makes an easy and flavorful option as well.
- Veggie Crunch – Sauerkraut is a classic corned beef combination, but we like to use our favorite coleslaw instead.
How to Build your Corned Beef Sandwich:
- Spread sauce of choice on both sides of bread, I’m using a 1:1 combo of Dijon mustard and mayo, and place cheese on one side (or both!)
- Pile on Corned beef. Sliced or shredded, a little or a lot. Up to you!
- Drizzle both sides of bread with olive oil and toast on a panini press.
If you don’t have a panini grill, you still have options:
1. Toast in your oven under the broiler or in your toaster oven.
2. Cook it on a skillet like you would a grilled cheese sandwich.
3. Heat it in the microwave. This is a last resort. - Add Coleslaw. I like to wait until after toasting to add the coleslaw so it doesn’t get warm or soggy. The cold, crunchy cabbage on the hot melty sandwich is such a great combo.
Serve with a generous pickle spear and crunchy kettle chips for a perfect deli-style lunch! Fresh lemonade would be a great bonus.
Deli-Style Corned Beef Sandwich
Warm, hearty corned beef, crusty bread, and Swiss cheese come together in the perfect sandwich!
Servings sandwich
Equipment
- panini press or skillet
Ingredients
Spread
- 1 part Dijon mustard
- 1 part mayo
Coleslaw
- 1 cup mayo
- 2 tablespoons Dijon or whole-grain mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ½ heaping teaspoon kosher salt
- 1 tablespoon onion grated
- 2 – 2½ teaspoons celery seed
- 1 16-ounce bag cabbage with carrots, shredded
- ½ bell pepper, green minced
- 1 carrot peeled and grated
Sandwich
- 2 pieces bread, sturdy such as sourdough, rye, or sourdough rye
- corned beef leftover homemade or purchased from deli
- Swiss cheese
Instructions
Coleslaw
- For the dressing: in a small mixing bowl, combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed.
- In a large mixing bowl, combine shredded cabbage, carrots, and green pepper. Toss with dressing. For best results, refrigerate for 2-3 hours before using.
Sandwich
- Spread both pieces of bread with mayo-dijon mixture and lay cheese on both slices. Add corned beef, close sandwich and drizzle both sides with olive oil.
- Broil, toast, or grill until cheese is melted and bread is toasted. Carefully lift up sandwich and fill with coleslaw and serve immediately with a dill pickle and kettle chips.
Nutrition
Calories: 319kcal, Carbohydrates: 10g, Protein: 10g, Fat: 27g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 40mg, Sodium: 960mg, Potassium: 425mg, Fiber: 2g, Sugar: 5g, Vitamin A: 10253IU, Vitamin C: 29mg, Calcium: 65mg, Iron: 2mg
Calories: 319kcal
Cost: $3
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Questions & Reviews
My mouth is watering just looking at the pictures. How I would love a panini press–but would no longer fit in any of my clothes. Looks fabulous!
The insistance to eat slaw on the sandwich reminded me of a sandwich created by a friend who managed a sandwich shop for many years. Onion roll with thousand island dressing, add deli sliced turkey, deli sliced ham, swiss cheese, and a little slaw made with Good Seasons dressing (instead of mayo). YUMMY!
This sandwich sounds great! I'm looking forward to trying it and your coleslaw recipe.
AHH, Ron R. Those were the days!! This does look yummy though, I may have to give it a whirl.
Reuben sandwiches are my most favorite thing in the world I LOVE SAUERKRAUT, not a huge fan of coleslaw. . . but my hubby loves it so I might have to take a gander! Sara have you tried this recipe?
I don't have a panini maker, so I use my Foreman grill. Works like a charm!
"Modest yet tasty" I loved that comment Kate, lol.
I'm just realizing that I didn't post anything for st patrick's day!! At least I have your beautiful sandwich to look at!
Looks delicious!
You can also use a George Foreman Grill if you don't have a panini grill. My panini press works the best, but using a George is a close second!
I also grew up in Cleveland, but we currently live in Tennessee. I can't wait to get back to the delis someday!!
These sound and look wonderful! Thanks for the inspiration… however, I think the US corned beef and the UK corned beef must be different beasts – ours comes in a rectangular(ish) tin can with a funny little key to open it and is sliced like say pork luncheon meat – looks nothing like your picture 🙁 x