Corned Beef Sandwich Recipe (with Cabbage Slaw)

This corned beef sandwich recipe turns leftover corned beef into something special. Tender sliced meat gets topped with a sweet brown sugar mustard sauce and crunchy caraway slaw, all piled high on rye bread. It’s the best corned beef sandwich you’ll ever make!

If you’re looking for a delicious way to use leftover corned beef, this sandwich is it. The brown sugar mustard sauce is sweet, creamy, and melts into every bite, balancing the salty corned beef perfectly. Pair that with crunchy caraway slaw and good seeded rye bread, and you’ve got a sandwich that tastes like it came from your favorite deli. The best part? It’s the perfect way to use up leftovers from your St. Patrick’s Day dinner!

What Makes This Corned Beef Sandwich Special

This sandwich keeps things simple but packs tons of flavor. Instead of complicated ingredients, you get three perfect layers that work together beautifully.

Here’s what makes this sandwich stand out:

• Fresh cabbage slaw – Crunchy, bright, and tangy with caraway seeds
• Sweet mustard sauce – Balances the salty corned beef perfectly
• Tender sliced corned beef – The star of the show
• Good rye bread – Adds those classic deli flavors
• Easy to make – Just mix, layer, and eat!

The caraway seeds in the slaw tie in those traditional Irish flavors, and the honey-lemon dressing keeps everything fresh and light. It’s delicious!

What Makes This Different From a Reuben Sandwich?

Here’s why people love this version:

It’s lighter and fresher. A Reuben is loaded with Swiss cheese, Russian dressing, and sauerkraut. This sandwich uses a yogurt-based slaw that’s tangy and crunchy without all the richness. Some people prefer this lighter approach, especially after a big meal.

Less salty overall. Sauerkraut adds a lot of salt to already salty corned beef. The fresh cabbage slaw balances things out with sweetness from the honey.

Perfect if you don’t like sauerkraut. Not everyone loves the strong fermented flavor of sauerkraut. If that’s you, the fresh cabbage gives you the crunch and cabbage taste without the sourness.

A good option if you’re watching calories. No cheese, no Russian dressing, and using Greek yogurt in the slaw makes this sandwich lighter while still being satisfying.

The slaw holds up well. If you’re making sandwiches ahead or serving them at a party, the fresh slaw doesn’t make bread soggy like sauerkraut can.

Still has classic flavors. The caraway seeds in the slaw and the rye bread keep those traditional Irish-deli flavors.

Both sandwiches are delicious! This one just appeals to people who want something fresh and tangy instead of rich and creamy. Pick whichever sounds better to you!

Ingredients for the Best Corned Beef Sandwich

The Corned Beef

Cooked Corned Beef – Our Baked Corned Beef Brisket or Instant Pot Corned Beef recipes give you perfect slices every time. You can also use deli corned beef to make this sandwich any day of the year!

Bread – Use good quality rye bread. Our homemade Sourdough Rye Bread, Pumpernickel Rye Bread, or Rye Bread with Yeast all work beautifully.

Brown Sugar Mustard Sauce

Dijon mustard – Smooth and mild, it’s perfect for this sauce.

Brown Sugar – Light or dark brown sugar both work. This sweetens the mustard and balances the salty meat.

Caraway Cabbage Slaw

Green Cabbage – Slice it thin for the best crunch. We always cook some cabbage with our St. Patrick’s meal but save some fresh for this slaw.

Lemon Juice – Keeps the cabbage fresh and adds brightness.

Honey – Sweetens the slaw and balances the lemon.

Plain Greek Yogurt – Makes the slaw creamy. Fat-free works great but any kind is fine.

Spices – Toasted mustard seed, allspice, and caraway seed give this slaw amazing flavor. If you don’t want to toast and grind whole spices, you can use 1/4 teaspoon each of ground allspice and ground mustard seed, plus 1/2 teaspoon whole caraway seeds.

Salt – Just a little to bring out the flavors.

How to Make a Corned Beef Sandwich

Step 1: Prep the corned beef. Slice your cooked corned beef as thin as you can and set it aside.

Step 2: Make the mustard sauce. In a small bowl, stir together the Dijon mustard and brown sugar until smooth. That’s it!

Step 3: Slice the cabbage. Use a sharp knife or a mandoline to slice the cabbage into thin shreds. A mandoline makes this super quick and easy.

Step 4: Make the slaw dressing. In a bowl, whisk together the lemon juice, Greek yogurt, honey, and salt.

Step 5: Toast the spices. Put the allspice berries, caraway seeds, and mustard seeds in a small skillet. Toast them over medium heat just until they smell amazing. Let them cool, then grind them in a spice grinder to a powder.

Step 6: Finish the slaw. Add the ground spices to the yogurt mixture and whisk everything together. Pour this over the sliced cabbage and mix well.

Step 7: Build your sandwich. Spread the sweet mustard sauce on both slices of bread. Pile the corned beef on the bottom slice, top with a big scoop of slaw, and add the top piece of bread.

That’s it! You’ve got yourself one amazing corned beef sandwich.

Corned Beef Sandwich FAQs

What’s the difference between this and a Reuben sandwich?

A Reuben uses sauerkraut, Swiss cheese, and Russian dressing on rye bread. This corned beef sandwich uses fresh cabbage slaw with a sweet mustard sauce instead. It’s lighter and less rich, which some people prefer. Both are delicious ways to enjoy corned beef!

Can I make this sandwich hot or grilled?

Yes! Heat the corned beef and spread the mustard sauce on warm bread. Grill the sandwich in a pan with a little butter if you want it extra crispy. Add the cold slaw right before serving so it stays crunchy.

Can I make these sandwiches ahead of time?

Absolutely! Slice the meat and make both the sauce and slaw ahead. Store them separately in the fridge. Don’t build the sandwiches until you’re ready to eat them or they’ll get soggy.

What if I don’t have leftover corned beef?

Use deli corned beef! Ask them to slice it thick, then pile it high on your sandwich. You can also make this any time of year, not just after St. Patrick’s Day.

Can I use pre-shredded cabbage?

You can, but fresh cabbage you slice yourself stays crunchier longer. Coleslaw mix from the store works in a pinch though!

How long does the slaw last?

The slaw will stay fresh in the fridge for 2-3 days. The cabbage might soften a bit, but it still tastes great.

Can I use a different bread?

Rye bread is traditional and tastes amazing with corned beef, but you can use pumpernickel, sourdough, or even a hoagie roll. Pick what you like!

What to Serve with Corned Beef Sandwiches

This sandwich has sweet and savory flavors, so it pairs well with light, fresh sides. Try our Cherry Fluff Salad, Fruit Cocktail Salad, or Pistachio Pudding Dessert.

Did you make our Corned Beef Sandwich? I’d love to hear how they turned out! Please leave a comment below and don’t forget to rate the recipe ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers find this recipe and makes my day!

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More Leftover Corned Beef Recipes

When you make a big corned beef for St. Patrick’s Day, you end up with delicious leftovers! Here are our favorite ways to use them:

• Corned Beef and Cabbage Soup – Turn your leftovers into a cozy, warming soup
• Corned Beef Au Gratin Potatoes – Cheesy potatoes with chunks of corned beef
• Leftover Corned Beef Breakfast Casserole – Perfect for brunch or dinner
• Reuben Dip – All the flavors of a Reuben in dip form
• Corned Beef Hash and Eggs – A classic breakfast

Originally shared February 20, 2019 – Updated February 1, 2026. Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.

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