How to Make the Perfect Corned Beef Sandwich: Recipe, Tips & Serving Ideas
Zesty cabbage slaw and tender brisket on rye deliver a richly layered meal experience.
The Ultimate Corned Beef Sandwich
If you’re searching for the epitome of comfort food, the corned beef sandwich stands out as a timeless classic. This satisfying sandwich, featuring succulent corned beef brisket, crisp cabbage slaw, a generous layer of spicy mustard, and hearty marbled rye bread, is an undeniable favorite for St. Patrick’s Day celebrations—but it’s delicious enough to enjoy any time of year.
Why This Corned Beef Sandwich Recipe Works
This recipe combines slow-cooked corned beef with a quick homemade red cabbage slaw, paired with a sharp mustard to perfectly balance the rich flavors. Whether you’re craving a minimal lunch or planning a celebratory meal, this sandwich is easy to assemble, impressive to serve, and can be customized with your favorite extras.
Ingredients for the Perfect Corned Beef Sandwich
The key to a truly memorable sandwich lies in both the ingredients and your preparation method. Here’s what you’ll need:
- 3–4 lbs. corned beef brisket (with spice packet, if available)
- 8 slices marbled rye sandwich bread
- 1 Tbsp. apple cider vinegar
- 1 ½ tsp. granulated sugar
- 1 tsp. kosher salt
- 2 cups thinly sliced red cabbage
- ⅓ cup spicy mustard (or grainy mustard, to taste)
- 4 Tbsp. unsalted butter (optional, for toasting bread)
- Dill pickle spears (for serving)
- Potato chips (for serving)
Ingredient Tips
- Corned beef brisket: Seek out a well-marbled cut; the included seasoning packet adds extra flavor but is optional.
- Bread: Marbled rye’s deep flavor pairs wonderfully with corned beef, but plain rye or even sourdough is a fine substitute.
- Mustard: For classic depth of flavor, use spicy brown mustard, or try deli-style, Dijon, or honey mustard for variation.
- Cabbage: Red cabbage offers color and crunch; green cabbage or even coleslaw mix works too.
Step-By-Step Directions
Making this sandwich at home is remarkably straightforward. Here’s a breakdown of each stage, from cooking the beef to assembling your masterpiece.
1. Prepare the Corned Beef
- Preheat your oven to 325°F (163°C).
- Unwrap the corned beef and position it fat-side up on a rack in a roasting pan. If your brisket includes a spice packet, rub the fat cap with the spices.
- Pour 1 cup of water into the pan, making sure not to wash away the spices. Cover the pan tightly with aluminum foil.
- Roast the beef for 3½ to 4 hours, or until fork-tender. Test by inserting a fork—if it slides in with little resistance, it’s ready.
- Once done, remove from the oven and allow to cool until you can handle it comfortably.
- Place the beef on a cutting board and slice thinly against the grain for the most tender bites.
Prep Ahead Tip:
You can cook the corned beef up to three days in advance. To reheat, slice and steam in a nonstick skillet until heated through before assembling your sandwiches.
2. Make the Quick Slaw
- In a medium bowl, whisk together the apple cider vinegar, granulated sugar, and kosher salt until dissolved.
- Add the thinly sliced red cabbage and toss thoroughly. Let it sit for a few minutes to soften and absorb the flavors.
This slaw brings a bright, tangy crunch—a perfect foil to the hearty beef and spicy mustard.
3. Assemble and Toast the Sandwiches
- Spread a generous layer of mustard on one side of each bread slice.
- On four slices of bread, pile on 4–5 slices of corned beef and about ½ cup of the cabbage slaw. (Feel free to serve slaw on the side instead, for less mess.)
- Top each sandwich with the remaining bread slices, mustard side down.
- Optional: For a crispy exterior, heat 2 Tbsp. butter in a large nonstick skillet over medium. Toast the sandwiches in two batches, 3–4 minutes per side, until both sides are golden and slightly crisp. Repeat for the remaining sandwiches with the rest of the butter.
4. Serve and Enjoy!
- Slice each sandwich in half and serve hot, with dill pickle spears and crunchy potato chips on the side.
Expert Tips for Sandwich Success
- Slicing: Always cut the corned beef against the grain—this shortens tough muscle fibers and makes each bite more tender.
- Moisture: Keep bread from getting soggy by assembling sandwiches right before serving and using crisp, toasty bread.
- Customization: Add a slice of Swiss cheese for a melty layer, try sauerkraut for a tangier bite, or swap in whole-grain mustard for more texture.
- Make-ahead: Prepare all sandwich components ahead and refrigerate them separately. Assemble and toast sandwiches just before serving for best results.
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Serving Ideas
This sandwich is deeply satisfying on its own, but for a special meal, pair it with:
- Creamy potato or vegetable soup
- Pickled vegetables (like carrots, cucumbers, or DIY relish)
- Simple green salad with a zesty vinaigrette
- Homemade potato chips or wedges
Nutrition Information (Approximate per Sandwich)
| Nutrient | Amount |
|---|---|
| Calories | 480–600 |
| Protein | 34g |
| Fat | 28g |
| Carbohydrates | 34g |
| Sodium | 1600mg |
*Values are estimates and can vary depending on ingredient brands and portion sizes.
Creative Variations
- Reuben-Style: Swap the red cabbage slaw for sauerkraut, and add a slice of Swiss cheese and Thousand Island or Russian dressing to each sandwich before grilling.
- Open-Faced: Pile the ingredients on a single slice of toasted bread and broil with a layer of Swiss or provolone cheese.
- Deli-Style: Layer the corned beef, cabbage, and mustard with thin-sliced onions and extra pickles.
- Press & Grill: Use a panini press for extra crispiness and a warm, melty interior.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought corned beef instead of homemade?
A: Absolutely. Deli-sliced corned beef works well for quicker assembly. However, homemade corned beef tends to be juicier and more flavorful.
Q: What’s the best bread for a corned beef sandwich?
A: Marbled rye is traditional for its robust flavor, but regular rye, sourdough, or whole grain bread all make delicious alternatives.
Q: How can I tell when my corned beef brisket is done?
A: The meat should be fork-tender. If a fork slides in with little resistance, it’s ready. Keep cooking and checking every 30 minutes if it still seems tough.
Q: Can this sandwich be made ahead for meal prep?
A: Yes, you can prep all the components in advance and store them separately. Toast and assemble just before eating for the best texture.
Q: Are there gluten-free or dairy-free options?
A: Use gluten-free bread for a gluten-free version and skip the butter if avoiding dairy. The homemade slaw and corned beef are naturally dairy-free.
Additional Tips & Tricks
- For added zing, whisk some horseradish into your mustard before spreading.
- A small amount of sauerkraut can be mixed into the slaw for a tangier note.
- If you have leftover brisket, use the extra for making hash or breakfast burritos.
- Pair with a cold Irish lager or dark ale to complement the sandwich’s bold flavors.
About the Recipe Developer
Sloane Layton is a professional chef and regular contributor to food and recipe publications. As an avid bread baker and pastry connoisseur, she delights in crafting simple, satisfying recipes that are perfect for everyday cooks and special occasions alike.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a42397005/corned-beef-sandwich-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a46913070/reuben-dip-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11462/corned-beef-and-cabbage/
- https://www.thepioneerwoman.com/food-cooking/recipes/a39296761/reuben-sandwich-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g42675060/leftover-corned-beef-recipes/
- https://ourbestbites.com/deli-style-corned-beef-sandwich/
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