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 on parchment paper with chips on the side

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.

Ingredients for Corned Beef Sandwich

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 Corned Beef Sandwich on a cutting board with pickles

More Ways to Enjoy Leftover Corned Beef

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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!
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 sandwiches

Ingredients  

  • 4 slices rye bread
  • 2 tablespoons dijon mustard
  • 2 tablespoons thousand island dressing or Russian dressing
  • 4 slices swiss cheese
  • ½ cup prepared colelsaw
  • dill pickle slices optional
  • 6 ounces sliced cooked corned beef

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.

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.
 
5 from 8 votes

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch
Cuisine American

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About the author

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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