BYA 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: 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!)
2. Pile on Corned beef. Sliced or shredded, a little or a lot. Up to you!
3. Drizzle both sides of bread with olive oil and toast on a panini press
3. Heat it in the microwave. This is a last resort.
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.
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
Deli-Style Corned Beef Sandwich
- 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
Corned beef: leftover homemade or purchased from deli
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
You can cook it in a waffle iron also.
Another idea to use for a panini press if you don't own one is to wrap bricks in foil then heat in the oven. It presses and toasts just like a real press, just no grill marks.
I've been wanting to make this for a long time. Thanks for this recipe!
That looks delicious! I can't wait to try it!
Ali- sorry about that! The link in the post works now and here it is again:
https://ourbestbites.com/2009/09/memphis-style-coleslaw
Could you post the link to the coleslaw? The link doesn't seem to work 🙁
Oh, Kate. Thank you, thank you, thank you. I am excited to eat our corned beef JUST for the leftovers now. I can't wait to make this (and I guarantee my husband is going to be thrilled). I am not a total slaw lover, but I think it's to die for on a sandwich, so I can't wait to make this!
Angie and Emily–hahaha!!! No words. Ron and I had a brief hand-holding, phone-talking relationship and when it ended, I was pretty sure I was going to die of heartbreak. I'm just glad I'll never be 14 again.
Kate, I didn't know you had a crush on Ron R., woo woo!!! Loved your Tzatziti sauce, made it with falafel, Scott and the girls loved it. Can't wait for the gyro recipe(hint hint).
I was going to make tacos for dinner but now I will be making corn beef sandwiches….mmmm, my taste buds are salivating after reading your post!