Corned Beef Sandwich recipe is loaded with tender corned beef, a sweet mustard sauce, and crunchy caraway slaw. This easy-to-make sandwich is a delicious way to use leftover corned beef!
Corned Beef Sandwich recipe starts with a mound of corned beef, 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 over the top in flavor and textures.
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. It’s the perfect contrast to the salty corned beef.
The caraway slaw adds a delicious crunch to the tender corned beef.
Put the whole thing in between two slices of bread and you have one gourmet sandwich that’s worthy of the best deli.
No. A Rueben sandwich tops corned beef with sauerkraut, Swiss cheese, and Russian dressing.
Yes! We recommend heating the sandwich with the meat and mustard sauce and then applying the slaw.
Absolutely! To do so, slice the meat and make the sauce and slaw. We don’t recommend assembling the sandwiches until you’re ready to serve them. This will prevent them from becoming soggy.
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Corned Beef Slaw Ingredients
Sliced Corned Beef
- Corned Beef – We Bake our Corned Beef Brisket which allows us to get beautiful slices.
- Other methods of cooking corned beef often require that you shred the meat. Shredded corned beef will work in this sandwich too.
- You can use Sliced Corned Beef from the Deli so these sandwiches can be enjoyed any time.
- Bread – We used slices of light-seeded rye bread. Any rye bread or our Sourdough Sandwich bread would be delicious.
Sauce
- Dijon mustard – The smooth mild flavor works perfectly in the sauce.
- Brown Sugar – You can use dark or light brown sugar.
Caraway Slaw
- Cabbage – We use green cabbage
- We always serve cabbage with our St. Patrick’s meal but don’t cook it all so we can make this slaw.
- Lemon juice – Keeps the cabbage fresh and crunchy and adding a bright acidic flavor.
- Honey – Mellows the lemon juice and adds sweetness to our slaw.
- Plain Greek Yogurt – Adds a creamy texture. We used fat-free but any variety will work.
- Spices – We toasted and ground mustard seed, allspice, and caraway seed. We also used salt. If you don’t want to toast and grind whole spices, you can use the following:
- 1/4 teaspoon each of ground allspice and mustard seed.
- We recommend using 1/2 teaspoon of the whole caraway seed versus a ground version. It doesn’t have to be ground.
How to make a Corned Beef Sandwich
- Slice the cooked corned beef thinly and set it aside.
- In a small bowl, stir the Dijon mustard and the brown sugar together and set aside.
- Thinly slice the cabbage. We use a mandoline to make short work of this task. You could also use a sharp knife.
- In a small bowl whisk the lemon juice, yogurt, honey, and salt together.
- In a small skillet add the allspice berries, caraway seed, and mustard seed. Toast just until fragrant. Place the spices in a spice grinder and grind to a powder consistency.
- Add the spices to the lemon juice mixture and whisk to combine.
- Pour the lemon juice mixture over the cabbage and stir to combine.
- Assemble the sandwich by spreading the mustard sauce onto the inside of each slice of bread. Top the bottom slice of the bread with the sliced corned beef then top with the slaw. Place the other slice of bread on top of the slaw.
Other St. Patrick’s Day Favorites
- Roasted Cabbage and Carrots
- Parmesan Roasted Potatoes
- Waterford Blaa Irish Bread Rolls
- Oven-Roasted Carrots with Orange Glaze
- Pistachio Pudding Trifle
- Soda Bread with Raisins
- Bailey’s Mini Cheesecakes
What can I serve with Corned Beef Brisket sandwich?
Even though this sandwich has a sweetened element, it’s primarily a savory sandwich. Our Cherry Fluff Salad or Fruit Cocktail Salad would be perfect.
What else can I make with Corned Beef Leftovers?
Even though there are only the two of us, we love all of the leftovers that we get from the corned beef. Especially Corned Beef Sandwich with Slaw. Here are a few more of our favorites.
- Corned Beef Macaroni and Cheese
- Corned Beef Hash and Eggs
- Leftovers Corned Beef and Cabbage Soup (coming soon)
Pin it!
If you like this corned beef brisket sandwich recipe, here are a few more I think you’ll enjoy
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 Sandwich Recipe with Cabbage Slaw
Ingredients
- Corned Beef cooked and sliced or shaved thin
- Sandwich bread of your choice We used rye
Sauce
- 1/2 cup Dijon mustard
- 2 tbsp brown sugar
Coleslaw
- 2 cups shredded green cabbage
- 1/4 cup fresh lemon juice
- 1 cup plain greek yogurt We 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
Instructions
Sauce
- Combine the sauce ingredients and whisk until smooth.
Slaw
- 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
Assemble
- Spread sauce on both slices of bread. Add meat and top with slaw. Serve with additional sauce if desired.
Notes
- 1/4 teaspoon each of ground allspice and mustard seed.
- We recommend using 1/2 teaspoon of the whole caraway seed versus a ground version. It doesn’t have to be ground.
Nutrition
What is your favorite way to use leftover corned beef? I’d love it if you’d share in the comments below!
Thank you from the bottom of my heart for spending some time with me today!
Courtney says
Such a great sandwich! I really love the seasoning in the slaw.
Julie Menghini says
Thank you, Courtney! So tasty and easy too!
Beth says
My hubby and I love this recipe! So delicious and full of flavor! Can’t wait to make this again!
Julie Menghini says
Thanks, Beth! We do too!
Ashley says
I’ll take a tub of that sauce!! Yes!!!
Julie Menghini says
I know Ashley! It’s so good! Thank you!
Liz says
My family was looking for some fun St. Patricks day recipes and this will be perfect! Thanks for sharing!
Julie Menghini says
Thank you, Liz! We love this sandwich!
mchele says
I just had to come back and tell you that my husband requests this every year as St Patrick’s day starts to get closer and we’ll have leftover corned beef– It’s his favorite sandwich— and the brown sugar mustard sauce— we use that on ALL of our sandwiches all year long!
Julie Menghini says
Thank you so much for letting me know!
Kathy says
OMG this is drool worthy! The slaw was out of this world delicious. I will be making sure I always get the biggest corned beef so I can make this delicious sandwich.
Julie Menghini says
Thank you! I have to admit I’ll be stocking up too~
michele says
I had a ton of corned beef and made this slaw to go with it. Loved the greek yogurt and the tangy flavors it gave … it worked so well I know I’ll be using it a lot for some bbq’ing soon!
Julie Menghini says
Thank you, Michele! So glad you enjoyed it. I can’t wait to make some more.
Jennifer A Stewart says
The combo of the cabbage and corned beef are so good I am licking my fingers clean!
Julie Menghini says
Thank you, Jennifer!
Karen (Back Road Journal) says
St. Patrick’s Day is just around the corner and I always make corned beef and cabbage. I know what I’ll be making with some of this year’s leftovers.
Julie Menghini says
Thank you, Karen! I hope you’ll let me know what you think.
Angela says
Absolutely perfect way to use leftover over corned beef! Thanks, I am definitely making this sandwich!
Julie Menghini says
Thank you Angela!
Amy Nash says
I love corned beef as well and am always so glad to have leftovers! This sandwich is amazing. The cabbage slaw is perfection.
Julie Menghini says
Thank you, Amy!
Deb says
Ha! I buy an extra large corned beef for just that reason too – we’re two peas in a pod! I’m coming over to your house to enjoy this sandwich, most definitely – yum!!!
Julie Menghini says
That would be a dream visit my friend! Thank you!
Sandra Shaffer says
This sandwich is making me think that I need to prepare extra corned beef so I’m certain to have leftovers. The slaw sounds delightful. What a wonderful melody of flavors in this sammie!
Julie Menghini says
Thank you Sandra!
Michaela Kenkel says
I have corned beef in my crock pot right now!! I sure hope we have leftovers so I can make this sandwich!! That slaw looks incredible!!
Julie Menghini says
Lucky girl! I’ll get a couple this week too!
Brandi Burgess says
This looks like it may be the world’s best sandwich!!!!
Julie Menghini says
Thank you Brandi! We agree.
Jennifer Farley says
Delicious! The ultimate St. Patrick’s Day meal!
Julie Menghini says
Thanks, Jennifer!
Tayler Ross says
I made these for dinner last night and everyone loved them! I will definitely be making them again for St. Patrick’s Day!
Julie Menghini says
Thank you, Tayler! I hope you loved them like we did!
Petra says
This is my kind of sandwich! The ratio of bread/filling is perfect and I love left overs when they are transformed to something so delicious 🙂
Julie Menghini says
Thank you, Petra! Sometimes the leftovers are just as fun as the original meal.
Liz says
Thank you for bringing this to Fiesta Friday! My husband adores corned beef sandwiches, his mouth was watering at your pictures! They do make great leftovers…corned beef hash anyone?
Julie Menghini says
Thank you Liz! I love corned beef hash! I’ve got one for the oven tomorrow and will have to plan on making some now that I’m craving it. Thank you so much for co-hosting FF this week too!
Meggan | Culinary Hill says
This looks awesome! Thanks for sharing it for my Pinterest project. 🙂
Julie Menghini says
Thank you Meggan. It’s done very well for me. Will you share your project when you’re finished so we can share back?
Meggan | Culinary Hill says
I don’t really have anything to share back. I’m basically loading up a secret board with some outstanding burger and sandwich pins, and one per day will go out to a massive group board I belong to for burgers and sandwiches. 🙂 That’s basically it. So it’s not a roundup, I was just looking for beautiful recipes to share. I hope that is okay. If not just let me know! I hope you see some Pinterest activity from it.
Julie Menghini says
I will appreciate the shares. Thanks Meggan!
Martin @ The Why Chef says
I’m planning on sous vide cooking a big ol’ corned beef for 3 day soon, but need to get the brine ingredients fixed up. As soon as I’ve sorted myself out and got the brisket, I’m planning these sandwiches all over! 😀
Julie Menghini says
Thank you so much Martin! Please let me know how the sous vide turns out! I have one and am always looking for new recipes. I bet it would be marvelous. How long will you cook it?
Naina says
I just showed these to my husband and his jaw dropped 😀 They look fantastic, all those gorgeous layers! Thank you for sharing at Fiesta Friday!!
Julie Menghini says
Awe Naina thank you for sharing. This sandwich was a favorite with the boys for sure!
Jenny says
You had me at cabbage slaw. That looks so good I think I could eat it without the corned beef!!! Your photos make it all look so good!
Julie Menghini says
Awe thank you so much Jenny! I agree with you too!
Cathy says
Holy moly, this looks good! Corned beef was the first thing I ever cooked by myself (years ago), so it has a special place in my heart. Can’t wait to try this!
Julie Menghini says
Thank you Cathy! Loved you stopping by. This sammie is delicious and I hope you think so too. Stop back and let me know what you think.
Liz says
Lots of beef and mustard, just the way I love it. Thanks for making me want to eat right off the screen.
Julie Menghini says
Awe thank you so much Liz! ❤️
Johanne Lamarche says
drooling!
Julie Menghini says
Thank you Johanne!
Lucy @ Globe Scoffers recipes says
Mmmm this looks so good! Definitely going to try this.
Julie Menghini says
Thank you Lucy! We really enjoyed it and hope you will too. If you get a chance, let me know what you think!
cookingwithauntjuju.com says
St. Pat’s Day caught me off guard this year! The leftovers for a reuben was always my favorite party. Your slaw sounds very tasty!
Julie Menghini says
Thank you Judi! We don’t celebrate it with the exception of cooking our yearly corned beef and cabbage. It gets way to crazy out there for us. Lots of drunks on the road.
Lynz Real Cooking says
A very tasty looking sandwich!
Julie Menghini says
Thank you Lynz!
Loretta says
What a beaut Julie! Just in time for the infamous week 🙂 I’m thinking it would go down real well for it. Your pictures are stunning, love, love those close-ups, you do it so well on your camera. That sauce looks amazing! Happy St. Patrick’s Day for Thursday 🙂
Julie Menghini says
Thank you Loretta! We loved corned beef but only make it about once a year and that is probably as much St Patrick celebrating we do. Oh maybe a Guinness too! Have a great week Loretta!
Jeff the Chef says
Those sandwiches look delicious.
Julie Menghini says
Thank you Jeff! I appreciate your stopping by!
Jeff the Chef says
Still looks delicious! The spices and yogurt in the slaw sauce are so unexpected (at least to me, anyway). I bet they complement the corned beef nicely.
Julie Menghini says
Thank you, my friend! I like this sauce because it’s smooth and not heavy.
Joy | Yummy Seconds says
This sandwich looks tasty and easy to make. Stumbling to share.
Julie Menghini says
Thank you so much for your support and share!
Dawn says
Oh, Julie! You are making us so hungry! 🙂 (My husband is peeking over my shoulder at your recipe!) It sounds so yummy! ♡
Julie Menghini says
Thank you Dawn! It’s easy and yummy.
Susan Edelman says
This would HANDS-DOWN be my favorite kind of sandwich before I turned vegan! My mouth is watering. It’s a beauty!!!
Julie Menghini says
Thank you! The slaw and mustard sauce would be yummy together on an alternative sandwich too Susan.
Shari says
This looks so good to me, Julie! I love reuben sandwiches, and it reminds me a little of those. The brown sugar mustard sauce sounds wonderful! Do you mind if I ask you how you cooked your corned beef?
Julie Menghini says
Thank you Shari! We love roasting our corned beef brisket. So many recipes recommend that you boil them. I just rinse them well, put some liquid in the bottom of a roaster and bake at 325 degrees F. Cover it to start and then remove the lid for a nice delicious crust.
Shari Kelley says
Thanks, Julie. Roasting sounds so much better than boiling!
SweetJ says
Featured here > https://sweetmeetsbakeshop.com/2016/03/14/matcha-white-chocolate-cake-pops-mold-vs-traditional-method/
Happy Saint Patrick’s Day and keep on cooking!
Julie Menghini says
Thank you for the feature!
Celebrating Sunshine says
Oh my.. You are right, Julie – that’s a work of art disguised as a sandwich! I will definitely try this. 🙂
Julie Menghini says
Thank you Ana! It is really good.