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.

corned beef sandwich on plate

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:  Sourcraut is a classic corned beef combination, but we like to use our favorite coleslaw instead.

How to Build your Corned Beef Sandwich:

1. 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!)

melted cheese on sandwich

2.  Pile on Corned beef.  Sliced or shredded, a little or a lot.  Up to you!

building a corned beef sandwich3. 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.

toasting Corned Beef Sandwich on panini press

4.  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.

coleslaw on hot sandwich

Serve with a generous pickle spear and crunchy kettle chips for a perfect deli-style lunch!  Fresh lemonade would be a great bonus 🙂

Looking for more sandwiches?  Check out our sandwich section!Print

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corned beef sandwich on plate

Deli-Style Corned Beef Sandwich

  • Author: Our Best Bites
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 1 sandwich
  • Category: Main DIshes
  • Method: Broil
  • Cuisine: Sandwiches

Description

Warm, hearty corned beef, crusty bread, and Swiss cheese come together in the perfect sandwich!


Ingredients

Spread : mix 1 part dijon mustard with 1 part mayo
Sturdy bread:   I recommend sourdough, rye, or sourdough rye
Corned beef:  leftover homemade or purchased from deli
Swiss cheese

Instructions

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.


Keywords: Sandwich, St. Patrick's Day, Corned beef

 

26 comments

  1. 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!

  2. 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.

  3. 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?

  4. 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!

  5. 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!

  6. 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

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