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


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


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


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



  1. I’m making corn beef sandwiches tonight, fortunately I purchased coleslaw from the deli. I will be trying this delicious looking sandwich..hmmm!!!!

  2. While i do love corned beef, I cannot stand Panini grills. A baker goes to a lot of trouble to give each style of bread it’s characteristic qualities, flavor, crust and crumb to name a few and what do people do. Squash it flat into a blob of bread dough and unevenly toast the outside. Not yummy at all to me. NO Panini grills in my household, but each to their own.

  3. You really want a good corned beef sandwich? Come to Corned Beef Row in downtown Baltimore, Maryland. There you get a hot corned beef, but it’s the meat and cheese that are hot, not the bread. I had to wait 10 minutes for a sandwich from Gandolfo’s New York Delicatessen to cool down to the point of no longer being able to cause third degree burns in my mouth. Plus the thing was so greasy, it soaked through the paper before I even had a chance to sit down. If that’s what people call a good corned beef sandwich, they can have it. I’ll stick with the traditional corned beef sandwich where I can start eating it when I sit down, and not have to count tiles in the ceiling while waiting for that piece of inedible crap to cool off.

  4. Please, you know nothing of NY corned beef. Dill pickles? Never. Garlic kosher sour is allowed. Your sandwich is anemic at best. Go back to NYC and go to Carnegie or Katz deli and find out what real corned beef is about

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