Corned Beef Sandwich


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Everyone loves a hearty Corned Beef Sandwich! Piled high with corned beef, coleslaw, swiss cheese, served with Russian dressing held between two pieces of rye bread, corned beef sandwiches are delightfully messy, too!

What better way to use up leftover corned beef after St. Patrick’s Day, served hot or cold, this is the best recipe out there! Or pop this Corned Beef and Cabbage recipe in the slow cooker for a worry-free meal!

Corned beef sandwich sliced in half in a basket with chips and pickles.

How to Make a Corned Beef Sandwich

With a handful of ingredients, this corned beef sandwich is ready in 3 simple steps!

  1. Toast 4 slices of rye bread and spread Dijon mustard on two of the slices (you can use yellow mustard if you prefer).
  2. Layer on the swiss cheese, corned beef, coleslaw and pickle slices.
  3. Spread the remaining two slices of bread with thousand island dressing (or Russian dressing) and top sandwiches.

Garnish with pickle spears on the side.

Rye bread topped with swiss cheese, coleslaw and thousand island dressing with remaining ingredients around it.

Favorite Additions

Aside from the standard coleslaw, swiss cheese, and pickles, there are lots of other things to stack on a corned beef sandwich!

  • Caramelized onions or some sautéed sliced mushrooms
  • Pepperoncini and jalapenos are a good substitute for the pickles to spice it up.
  • Or swap out the classic coleslaw for a tangy dill pickle coleslaw.
  • Thinly sliced tomatoes will add a punch of color and flavor, too.

Feel free to get creative as long as you don’t skimp on the piles and piles of sliced corned beef!

Open faced corned beef sandwich topped with pickle slices.

More Ways to Enjoy Leftover Corned Beef

Corned Beef Sandwich on a cutting board with ingredients in the background
5 from 2 votes
Review Recipe

Corned Beef Sandwich

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 sandwiches
Author Holly Nilsson
Course Lunch
Cuisine American
Piled high with corned beef, coleslaw, swiss cheese, served with Russian dressing held between two pieces of rye bread, corned beef sandwiches are delightfully messy, too!

Ingredients

  • 4 slices rye bread
  • 2 tablespoon dijon mustard
  • 2 tablespoons thousand island dressing or Russian dressing
  • 4 slices swiss cheese
  • 1/2 cup prepared colelsaw
  • dill pickle slices optional
  • 6 oz sliced cooked corned beef

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Instructions

  • Lightly toast bread. Spread 2 slices with dijon mustard.
  • Layer with swiss cheese, corned beef, coleslaw and dill pickle slices.
  • Spread thousand island dressing on the remaining 2 slices.
  • Top sandwiches and serve with a pickle.

Recipe Notes

CORNED BEEF: This can be made with leftover corned beef or sliced corned beef from the deli. Corned beef can be sliced or pulled.
 

Nutrition Information

Serving: 1sandwich, Calories: 621, Carbohydrates: 38g, Protein: 34g, Fat: 37g, Saturated Fat: 15g, Cholesterol: 102mg, Sodium: 1840mg, Potassium: 452mg, Fiber: 5g, Sugar: 6g, Vitamin A: 499IU, Vitamin C: 29mg, Calcium: 511mg, Iron: 4mg
Keyword corned beef sandwich

Fave Sandwich Recipes

Corned beef sandwich sliced in half and stacked.
Corned beef sandwich sliced in half and stacked.
Top image - corned beef sandwich sliced in half. Bottom image - corned beef ingredients on a cutting board.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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