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.
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
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.
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 🙂
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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
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