This Corned Beef Sandwich brings deli-style flavor home in just 15 minutes. Loaded with warm corned beef, melty Swiss, crunchy slaw, and a swipe of dressing for classic deli flavor in every bite without the fuss.
- Flavor:Â Every bite has warm corned beef, creamy Swiss, crisp slaw, and just the right kick from the dressing and mustard.
- Swaps: Swap the rye bread for sourdough or pumpernickel, and replace the Swiss cheese with provolone or white cheddar in a pinch.
- Serving Suggestions:Â I like to serve it warm with extra pickles on the side and a handful of chips or fries for an easy deli-style meal at home.
Build the Best Bite
- Bread: I love rye for this sandwich, but sourdough or pumpernickel is another great option.
- Corned Beef: This sandwich starts with cooked corned beef. Leftover, deli-style, or store-bought corned beef all work well. While it’s optional, I like to warm the corned beef (especially if the slices are thick).
- Cheese: If you are heating the corned beef first, top it with the Swiss cheese so it gets slightly melty. Try sliced provolone, mozzarella, American slices, or white cheddar.
- Dressing: Thousand Island dressing with a bit of Dijon mustard adds a creamy tang to this sandwich. Check the recipe notes for a super-fast and less-sweet Thousand Island sauce.
- Toppings: Buy or make homemade coleslaw. Dill or sweet pickle chips are the perfect topper for corned beef sandwiches and provide another layer of crunch.
- Variations: Make it a melt by heating it in a skillet until the cheese softens, and butter the outside of the bread for a golden, grilled finish. Top with thin sliced onions, caraway seeds, or add a little horseradish to the dressing.
Quick Steps, Big Deli Energy
- Heat the corned beef (optional).
- Toast the bread, spread both sides with Dijon.
- Layer cheese, then corned beef, then slaw (full recipe below) and serve.
Keep It Crisp for Later
- Enjoy right away: These sandwiches are best enjoyed right after they’re assembled, while the bread is still crisp.
- Store separately: For the best texture, store the corned beef, slaw, cheese, and bread separately in the fridge and assemble just before serving.
- How long will it keep? Cooked corned beef will keep in an airtight container in the refrigerator for up to 4 days. Prepared coleslaw should be tightly covered and used within 5 days. Extra cooked corned beef can be frozen for up to 3 months.
- To reheat: Warm the corned beef gently in a skillet with a splash of water or microwave briefly while covered, and toast fresh bread before serving.
St. Patrick’s Day Leftover Heroes
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Heat the corned beef in the microwave or a nonstick skillet over medium-low heat until warm. This is optional.
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Lightly toast bread. Spread half of the slices with dijon mustard.
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Layer with Swiss cheese, corned beef, coleslaw, and dill pickle slices.
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Spread thousand island dressing on the remaining slices.
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Top sandwiches and serve with a pickle.
Homemade Thousand Island spread: Combine ¼ cup of mayonnaise, 1 tablespoon each of ketchup and sweet pickle relish, 1 ½ teaspoons white vinegar, ¼ teaspoon sugar, and 1/8 teaspoon onion powder.
Leftovers: sandwiches are best consumed right away. Leftover beef will keep in an airtight container in the refrigerator for up to 4 days. The coleslaw will keep for 3 days, and the beef will keep in the freezer for up to 3 months.Â
Serving: 1sandwich | Calories: 480 | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 81mg | Sodium: 1318mg | Potassium: 200mg | Fiber: 5g | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 7mg | Calcium: 399mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Lunch, Sandwich, Snack
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