Corned Beef Sandwich Recipe

I used to walk right past corned beef at the deli counter. Never gave it a second look. It just felt like one of those “other people” foods, something older relatives ordered while I stuck to turkey or ham.

Then one day I had leftover corned beef sitting in my fridge, and wasting food bothers me more than trying something new. So I decided to build a sandwich out of it. Nothing fancy, just what I had around.

That first bite completely changed my opinion. Warm, salty meat. Melty cheese. Crunch from slaw. Toasted bread holding everything together. It felt hearty without being heavy, and now it’s one of those meals I crave out of nowhere.

I still keep it simple. No complicated techniques, no overthinking. Just good ingredients stacked the right way and eaten while it’s still warm enough to make a mess.

Ingredients I Used for the Recipe

• Sourdough bread – 4 slices. I like it for the slight tang and sturdy texture that holds everything without getting soggy.
• Butter – About 2 tablespoons, softened. This helps toast the bread to that golden crisp.
• Cooked corned beef – 8 to 10 ounces, sliced. The star of the sandwich. Salty, tender, and full of flavor.
• Swiss cheese – 4 slices. It melts beautifully and adds a creamy, slightly nutty balance.
• Coleslaw mix – About 2 cups. This gives crunch and freshness so the sandwich doesn’t feel too rich.
• Mayonnaise – 1/2 cup total. Used in both the slaw and the dressing for creaminess.
• Apple cider vinegar – 1 tablespoon. Adds a little brightness to wake everything up.
• Honey – 1 teaspoon. Just enough sweetness to round out the slaw.
• Onion powder – 1/2 teaspoon. A mild savory note without raw onion sharpness.
• Salt – A pinch, to taste. Helps tie the slaw together.
• Ketchup – 2 tablespoons. Forms the base of the Thousand Island style dressing.
• Sweet pickle relish – 2 tablespoons. Adds tang and a little texture.
• Lemon juice – 1 teaspoon. Keeps the dressing from feeling too heavy.
• Paprika – A small sprinkle for warmth and color.

How to make Corned Beef Sandwich?

Step 1 – Mix the Coleslaw

In a medium bowl, I stir together mayo, apple cider vinegar, honey, onion powder, and salt. Nothing fancy. Just whisk it until smooth.

Then I toss in the coleslaw mix and coat everything evenly. I let it sit while I do the rest so it softens slightly but still keeps its crunch.

Step 2 – Stir Together the Dressing

In a smaller bowl, I combine mayonnaise, ketchup, relish, lemon juice, and paprika. Stir until it turns into that familiar rosy color.

I taste it every time. Sometimes I add more relish if I want it sweeter. There’s no rule here.

Step 3 – Toast the Bread

I butter both sides of each slice of sourdough. Yes, both sides. That’s how you get that diner-style crispness.

Under the broiler or in a skillet, I toast the bread until lightly golden. Keep an eye on it because it goes from perfect to burnt fast.

Step 4 – Warm the Corned Beef and Melt the Cheese

I pile the corned beef onto two slices of the toasted bread, then lay Swiss cheese right over the top.

Back into the oven or skillet it goes for a few minutes, just until the meat is warm and the cheese starts melting into it.

Step 5 – Build the Sandwich

This is the fun part. I add a generous scoop of the coleslaw right on top of the melted cheese.

Then I drizzle the dressing over everything. Not too neat. A little messy is exactly what you want.

Step 6 – Close, Press, and Serve

I place the top slice of bread on and press gently so everything holds together. Sometimes I give it another quick toast in the pan if I want extra crunch.

Slice it in half and eat it while it’s still warm. Waiting too long should be illegal.

The Little Ways I Change It Depending on My Mood

I don’t make this sandwich exactly the same every time. Once you get the base down, it’s hard not to start experimenting.

Sometimes I swap the bread for rye when I want a more classic deli feel. Other days I use whatever loaf is already on the counter because life is busy and that works too.

I’ve added sliced pickles when I wanted extra bite. Tried it with smoked gouda once and honestly that was a great decision. Even threw in arugula when I felt like pretending I was being healthy.

The sandwich can handle it. It’s forgiving like that.

If I have leftover dressing, I use it on burgers or dip fries into it later. That might actually be my favorite accidental bonus.

Tips

• Don’t overheat the corned beef. It’s already cooked, so you’re just warming it. Too much heat dries it out fast.
• Use sturdy bread. Soft sandwich bread falls apart and turns into a sad situation halfway through eating.
• Let the slaw sit a few minutes before using it. That short rest makes a big difference in flavor.
• Toast the bread enough to give structure, but not so much that it scratches the roof of your mouth. I’ve done that. Not pleasant.
• Assemble right before serving if you can. This is one of those foods that really is best fresh and hot.
• And don’t skimp on the filling. A thin corned beef sandwich just feels wrong.

Why This Sandwich Earned a Permanent Spot in My Kitchen

There are meals you plan for, and then there are meals that just sort of become part of your life. This is the second kind for me.

It’s quick. It uses leftovers. It feels like comfort food without requiring a whole afternoon of cooking. That combination alone makes it worth keeping around.

I make it when I don’t want to think too hard. When I want something warm and satisfying but not complicated. When the fridge looks random and I need to turn that into something real.

Every time I pull one together, I wonder why I didn’t start making these years ago. Funny how the simplest foods end up being the ones you stick with.

If you’ve got corned beef sitting around and aren’t sure what to do with it, this is the answer. Toast some bread, stack it high, and don’t overanalyze it.

That’s honestly the whole spirit of this sandwich.

Print Recipe

Corned Beef Sandwich Recipe

Author: Kelsey Perez Cooking Method: Broiling Cuisine: Irish Courses: Lunch

Difficulty: easy Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Cooking Temp: 175  C Servings: 2 Estimated Cost: $ 14 Calories: 685

Best Season: Spring, Summer, Fall, Winter

Description

This Corned Beef Sandwich is a heartfelt tribute to a family favorite—tender leftover corned beef piled high on toasted sourdough, melted Swiss cheese, crisp homemade coleslaw, and creamy Thousand Island dressing. All the flavor of a Reuben but skips the sauerkraut for a fresher, crunchier twist. Ready in just 20 minutes, it's the perfect way to use up leftover corned beef or treat yourself to a deli-worthy sandwich at home.

ingredients

Servings

For the Coleslaw

• ¹⁄₄ cup mayonnaise
• 1 tbsp apple cider vinegar
• ¹⁄₄ tsp onion powder
• 1 tsp honey
• ¹⁄₄ tsp salt
• 2 cups coleslaw mix (with carrots and purple cabbage)

For the Thousand Island Dressing

• ¹⁄₂ cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sweet pickle relish
• 1 tsp lemon juice (fresh)
• ¹⁄₄ tsp salt
• ¹⁄₄ tsp paprika

For the Sandwich

• 4 slices sourdough bread (or rye, pumpernickel)
• 2 tbsp butter (softened, for toasting)
• 8 oz corned beef (leftover or deli-sliced)
• 4 slices Swiss cheese (or Havarti, cheddar, Gouda)

Instructions

1. Make the Coleslaw

   In a medium bowl, whisk together ¼ cup mayonnaise, apple cider vinegar, onion powder, honey, and salt. Add coleslaw mix and toss with tongs until evenly coated. Set aside.
   Mark as complete

2. Make the Thousand Island Dressing

   In a small bowl or jar, combine ½ cup mayonnaise, ketchup, sweet pickle relish, lemon juice, salt, and paprika. Stir well and set aside.
   Mark as complete

3. Toast the Bread

   Preheat oven to broil. Butter both sides of each bread slice. Arrange on a sheet pan and broil 1–2 minutes per side until lightly golden, watching closely to prevent burning.
   Mark as complete

4. Melt Cheese and Warm Beef

   Remove two slices of bread to a plate (these will be the sandwich tops). On the remaining slices, layer corned beef and Swiss cheese. Return to oven on middle rack at 350°F (175°C) for about 5 minutes, until cheese is melted and beef is warmed.
   Mark as complete

5. Assemble and Serve

   Remove sandwiches from oven. Top with coleslaw and a drizzle of Thousand Island dressing. Add reserved toasted bread on top and serve immediately.
   Mark as complete

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 685kcal

% Daily Value *

Total Fat 42gg65%

Saturated Fat 14gg70%

Trans Fat 0.5gg

Cholesterol 95mgmg32%

Sodium 1420mgmg60%

Potassium 485mgmg14%

Total Carbohydrate 48gg16%

Dietary Fiber 4gg16%

Sugars 12gg

Protein 32gg64%

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Calcium 25% mg

Iron 18% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it a Reuben: Swap coleslaw for fresh sauerkraut and add a pinch of caraway seeds for the classic version.
• Skillet method: Cook sandwiches in a buttered skillet over medium heat for 3–4 minutes per side for extra-crispy bread.
• Gluten-free option: Use your favorite GF bread or wrap fillings in crisp lettuce leaves for a lower-carb version.
• Make ahead: Prepare coleslaw and dressing up to 2 days ahead; store separately and assemble just before serving for best texture.

Keywords: corned beef sandwich, grilled sandwich, swiss cheese sandwich, easy lunch recipe, reuben without sauerkraut, leftover corned beef recipe