A Corned Beef Cabbage Slaw Sandwich starts with a mound of corned beef then layered with a smooth brown sugar mustard sauce and topped with a crunchy caraway slaw. Add a nice seeded rye bread and you’ve got a work of art disguised as a sandwich
This Corned Beef Cabbage Sandwich is not an ordinary sandwich!
I buy about the biggest Corned Beef that I can find when they go on sale before St. Patrick’s Day.
Even though there are only the two of us, we love all of the leftovers that we get from the corned beef. Especially this Corned Beef sandwich with Slaw.
It’s a celebration of flavors and textures. The salty corned beef is mellowed by the sweetness of the sauce and we love the crunch that the caraway slaw gives to this sandwich.
Leftovers often get a bad wrap. Not so with Corned Beef. It can be repurposed and just as delicious as when you first make it. One of the reasons is because of the brine that it’s packed in when you buy it.
You can make your own Corned Beef. It doesn’t contain any mystery ingredients. Here’s a great recipe and a tutorial on how to do it.
I always buy a few extra when they go on sale and stick them in the freezer.
What is Corned Beef?
Corned Beef is usually made from a beef brisket which can be a tougher piece of meat. The brine is a mixture of spices and a salt solution made from spices and curing salt. You can read more about how a brisket becomes a corned beef here.
This sandwich is always a hit and the perfect way to repurpose corned beef leftovers.
Don’t forget to pin this delicious sandwich recipe!
The mild brown sugar mustard sauce is so smooth and creamy that it should be bottled. It just seeps into this sandwich and guarantees that every bite is going to be flavorful.
The crunchy caraway slaw is smooth and adds another layer of flavor and texture.
Fun St. Patrick’s Day Facts:
Do the Irish celebrate St. Patricks Day?
Until the 1970s, St. Patrick’s Day was a religious celebration in Ireland, and the pubs in the country were closed.
Now the Irish like a good celebration as much as the states. The observance of St. Patrick’s Day in Dublin, alone, has grown to a massive multi-day celebration where around 1 million people take part
Do the Irish eat corned beef and cabbage on St Patrick’s Day?
Truth be told, corned beef and cabbage is about as Irish as a McDonald’s Shamrock Shake. Back in the day, people in Ireland would have celebrated the feast day with a meal of Irish stew and soda bread, or maybe a meal of pork and potatoes, which was inexpensive.
I found a lot of fun facts about St. Patricks day from this article.
I really enjoyed reading up on St. Patricks Day. If that’s not your thing just scroll down for the recipe!
We really look forward to corned beef and cabbage, and usually, just make sandwiches with the leftovers. They were just sandwiches that is until this Corned Beef Sandwich recipe.
Other recipes perfect for St. Patricks Day.
- Dutch Oven Soda Bread – Sweet Cherries are the star of this bread!
- Amazing Crunchy Cabbage Carrot Apple Medley
- Soda Bread Dutch Oven recipe with raisins – This is more of a traditional Soda Bread that’s easy to make and delicious!
- Baileys Cupcakes Recipe – Oh baby everyone loves this fun to make cupcakes!
What else can I serve with this Corned Beef sandwich?
What else can I make with Corned Beef Leftovers?
If you like this sandwich, here are a few more I think you’ll like:
I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars! ⭐️⭐️⭐️⭐️⭐️
Corned Beef Cabbage Slaw Sandwich
- Corned Beef cooked and sliced or shaved thin
- Sandwich bread of your choice I choose seedless rye
- 1/2 cup Dijon mustard
- 2 tbsp brown sugar
- 2 cups shredded green cabbage
- 1/4 cup fresh lemon juice
- 1 cup plain greek yogurt I used fat-free
- 1 tbsp honey
- 1/2 tsp salt
- 1/2 tsp mustard seed
- 1/2 tsp allspice approx 17 berries
- 1/2 tsp caraway seed
- Combine the sauce ingredients and whisk until smooth.
- In a bowl or jar, combine lemon juice, yogurt, salt and honey
- In a small skillet, combine the mustard seed, allspice berries, and caraway seed. Heat until aromatic.
- Grind in a spice grinder and add to slaw ingredients.
- Stir to combine
- Spread sauce on both slices of bread. Add meat and top with slaw. Serve with additional sauce if desired.
Thank you from the bottom of my heart for spending some time with me today!