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Home » Recipes » Corned Beef Sandwich Recipe

Corned Beef Sandwich Recipe

February 20, 2019 Updated: March 2, 2021 By Julie Menghini 81 Comments

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Two photo collage of a corned beef sandwich with mustard sauce and slaw

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!

Stacked two halves of a corned beef sandwich with layers of brown sugar mustard and caraway slaw between to slices of rye bread.

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.

Stacked two halves of a corned beef sandwich with layers of brown sugar mustard and caraway slaw between to slices of rye bread.   A bowl of slaw sits in the background.
Not your ordinary Leftover Corned Beef Sandwich
Is this sandwich the same as a Rueben?

No. A Rueben sandwich tops corned beef with sauerkraut, Swiss cheese, and Russian dressing.

Can this sandwich be served hot?

Yes! We recommend heating the sandwich with the meat and mustard sauce and then applying the slaw.

Can these sandwiches be made ahead of time?

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.

If you like reading our posts and seeing our recipes, let’s connect on Pinterest, Facebook & Instagram!

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

  1. Slice the cooked corned beef thinly and set it aside.
  2. In a small bowl, stir the Dijon mustard and the brown sugar together and set aside.
  3. Thinly slice the cabbage. We use a mandoline to make short work of this task. You could also use a sharp knife.
  4. In a small bowl whisk the lemon juice, yogurt, honey, and salt together.
  5. 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.
  6. Add the spices to the lemon juice mixture and whisk to combine.
  7. Pour the lemon juice mixture over the cabbage and stir to combine.
  8. 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
Thick half Corned Beef Cabbage Slaw Sandwich is layered with a mustard sauce. baked corned beef and a caraway slaw. The other half of the sandwich is stacked on top of the other half.

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!

Two photo collage of a corned beef sandwich with mustard sauce and slaw

If you like this corned beef brisket sandwich recipe, here are a few more I think you’ll enjoy

  • Hot Beef Sandwich
  • Thai Peanut Chicken Sandwich
  • Shrimp BLT
  • Balsamic Chicken Sandwich

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 overloaded with sliced corned beef, mustard sauce and a cabbage slaw.
Print
5 from 19 votes

Corned Beef Sandwich Recipe with Cabbage Slaw

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!
Prep Time 15 mins
Cook Time 0 mins
Servings 6 sandwiches
Author Hostess At Heart
Prevent your screen from going dark

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

f 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.
Nutritional values are for the slaw only since bread and the amount of meat you use can vary.

Nutrition

Calories: 69kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Cholesterol: 1mg | Sodium: 447mg | Potassium: 125mg | Fiber: 1g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 12.8mg | Calcium: 61mg | Iron: 0.4mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

What is your favorite way to use leftover corned beef? I’d love it if you’d share in the comments below!

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Thank you from the bottom of my heart for spending some time with me today!

Beef· Main dishes· Recipes· Sandwiches

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Comments

  1. Courtney says

    March 2, 2021 at 5:07 pm

    Such a great sandwich! I really love the seasoning in the slaw.

    Reply
    • Julie Menghini says

      March 3, 2021 at 8:32 am

      Thank you, Courtney! So tasty and easy too!

      Reply
  2. Beth says

    March 2, 2021 at 4:00 pm

    My hubby and I love this recipe! So delicious and full of flavor! Can’t wait to make this again!

    Reply
    • Julie Menghini says

      March 3, 2021 at 8:32 am

      Thanks, Beth! We do too!

      Reply
  3. Ashley says

    March 2, 2021 at 3:35 pm

    I’ll take a tub of that sauce!! Yes!!!

    Reply
    • Julie Menghini says

      March 3, 2021 at 8:32 am

      I know Ashley! It’s so good! Thank you!

      Reply
  4. Liz says

    March 2, 2021 at 2:38 pm

    My family was looking for some fun St. Patricks day recipes and this will be perfect! Thanks for sharing!

    Reply
    • Julie Menghini says

      March 3, 2021 at 8:31 am

      Thank you, Liz! We love this sandwich!

      Reply
  5. mchele says

    February 12, 2020 at 12:47 pm

    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!

    Reply
    • Julie Menghini says

      February 12, 2020 at 1:41 pm

      Thank you so much for letting me know!

      Reply
  6. Kathy says

    February 28, 2019 at 11:29 am

    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.

    Reply
    • Julie Menghini says

      March 1, 2019 at 9:27 am

      Thank you! I have to admit I’ll be stocking up too~

      Reply
  7. michele says

    February 27, 2019 at 1:19 pm

    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!

    Reply
    • Julie Menghini says

      February 27, 2019 at 4:03 pm

      Thank you, Michele! So glad you enjoyed it. I can’t wait to make some more.

      Reply
  8. Jennifer A Stewart says

    February 26, 2019 at 4:46 pm

    The combo of the cabbage and corned beef are so good I am licking my fingers clean!

    Reply
    • Julie Menghini says

      February 26, 2019 at 8:25 pm

      Thank you, Jennifer!

      Reply
  9. Karen (Back Road Journal) says

    February 26, 2019 at 10:07 am

    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.

    Reply
    • Julie Menghini says

      February 26, 2019 at 8:23 pm

      Thank you, Karen! I hope you’ll let me know what you think.

      Reply
  10. Angela says

    February 25, 2019 at 8:26 am

    Absolutely perfect way to use leftover over corned beef! Thanks, I am definitely making this sandwich!

    Reply
    • Julie Menghini says

      February 25, 2019 at 10:05 am

      Thank you Angela!

      Reply
  11. Amy Nash says

    February 24, 2019 at 11:28 pm

    I love corned beef as well and am always so glad to have leftovers! This sandwich is amazing. The cabbage slaw is perfection.

    Reply
    • Julie Menghini says

      February 25, 2019 at 8:09 am

      Thank you, Amy!

      Reply
  12. Deb says

    February 24, 2019 at 10:05 pm

    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!!!

    Reply
    • Julie Menghini says

      February 24, 2019 at 10:45 pm

      That would be a dream visit my friend! Thank you!

      Reply
  13. Sandra Shaffer says

    February 24, 2019 at 9:51 pm

    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!

    Reply
    • Julie Menghini says

      February 24, 2019 at 10:44 pm

      Thank you Sandra!

      Reply
  14. Michaela Kenkel says

    February 24, 2019 at 9:25 am

    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!!

    Reply
    • Julie Menghini says

      February 24, 2019 at 12:00 pm

      Lucky girl! I’ll get a couple this week too!

      Reply
  15. Brandi Burgess says

    February 23, 2019 at 8:31 pm

    This looks like it may be the world’s best sandwich!!!!

    Reply
    • Julie Menghini says

      February 24, 2019 at 11:57 am

      Thank you Brandi! We agree.

      Reply
  16. Jennifer Farley says

    February 22, 2019 at 9:42 am

    Delicious! The ultimate St. Patrick’s Day meal!

    Reply
    • Julie Menghini says

      February 24, 2019 at 11:56 am

      Thanks, Jennifer!

      Reply
  17. Tayler Ross says

    February 22, 2019 at 9:09 am

    I made these for dinner last night and everyone loved them! I will definitely be making them again for St. Patrick’s Day!

    Reply
    • Julie Menghini says

      February 24, 2019 at 11:56 am

      Thank you, Tayler! I hope you loved them like we did!

      Reply
  18. Petra says

    March 12, 2017 at 4:31 pm

    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 🙂

    Reply
    • Julie Menghini says

      March 13, 2017 at 9:10 pm

      Thank you, Petra! Sometimes the leftovers are just as fun as the original meal.

      Reply
  19. Liz says

    March 10, 2017 at 11:08 pm

    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?

    Reply
    • Julie Menghini says

      March 11, 2017 at 6:55 pm

      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!

      Reply
  20. Meggan | Culinary Hill says

    April 14, 2016 at 3:55 pm

    This looks awesome! Thanks for sharing it for my Pinterest project. 🙂

    Reply
    • Julie Menghini says

      April 14, 2016 at 4:03 pm

      Thank you Meggan. It’s done very well for me. Will you share your project when you’re finished so we can share back?

      Reply
      • Meggan | Culinary Hill says

        April 14, 2016 at 4:19 pm

        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.

        Reply
        • Julie Menghini says

          April 14, 2016 at 4:30 pm

          I will appreciate the shares. Thanks Meggan!

          Reply
  21. Martin @ The Why Chef says

    March 25, 2016 at 1:28 pm

    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! 😀

    Reply
    • Julie Menghini says

      March 25, 2016 at 6:30 pm

      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?

      Reply
  22. Naina says

    March 21, 2016 at 1:09 pm

    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!!

    Reply
    • Julie Menghini says

      March 21, 2016 at 9:16 pm

      Awe Naina thank you for sharing. This sandwich was a favorite with the boys for sure!

      Reply
  23. Jenny says

    March 18, 2016 at 9:32 pm

    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!

    Reply
    • Julie Menghini says

      March 19, 2016 at 8:17 am

      Awe thank you so much Jenny! I agree with you too!

      Reply
  24. Cathy says

    March 18, 2016 at 3:24 pm

    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!

    Reply
    • Julie Menghini says

      March 18, 2016 at 3:36 pm

      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.

      Reply
  25. Liz says

    March 16, 2016 at 2:40 pm

    Lots of beef and mustard, just the way I love it. Thanks for making me want to eat right off the screen.

    Reply
    • Julie Menghini says

      March 16, 2016 at 5:11 pm

      Awe thank you so much Liz! ❤️

      Reply
  26. Johanne Lamarche says

    March 15, 2016 at 3:29 pm

    drooling!

    Reply
    • Julie Menghini says

      March 15, 2016 at 9:17 pm

      Thank you Johanne!

      Reply
  27. Lucy @ Globe Scoffers recipes says

    March 15, 2016 at 11:39 am

    Mmmm this looks so good! Definitely going to try this.

    Reply
    • Julie Menghini says

      March 15, 2016 at 3:23 pm

      Thank you Lucy! We really enjoyed it and hope you will too. If you get a chance, let me know what you think!

      Reply
  28. cookingwithauntjuju.com says

    March 15, 2016 at 10:19 am

    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!

    Reply
    • Julie Menghini says

      March 15, 2016 at 11:17 am

      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.

      Reply
  29. Lynz Real Cooking says

    March 15, 2016 at 7:39 am

    A very tasty looking sandwich!

    Reply
    • Julie Menghini says

      March 15, 2016 at 8:25 am

      Thank you Lynz!

      Reply
  30. Loretta says

    March 15, 2016 at 6:56 am

    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 🙂

    Reply
    • Julie Menghini says

      March 15, 2016 at 8:27 am

      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!

      Reply
  31. Jeff the Chef says

    March 14, 2016 at 10:00 pm

    Those sandwiches look delicious.

    Reply
    • Julie Menghini says

      March 15, 2016 at 8:28 am

      Thank you Jeff! I appreciate your stopping by!

      Reply
      • Jeff the Chef says

        February 22, 2019 at 7:30 am

        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.

        Reply
        • Julie Menghini says

          February 22, 2019 at 7:48 am

          Thank you, my friend! I like this sauce because it’s smooth and not heavy.

          Reply
  32. Joy | Yummy Seconds says

    March 14, 2016 at 7:48 pm

    This sandwich looks tasty and easy to make. Stumbling to share.

    Reply
    • Julie Menghini says

      March 14, 2016 at 8:00 pm

      Thank you so much for your support and share!

      Reply
  33. Dawn says

    March 14, 2016 at 5:33 pm

    Oh, Julie! You are making us so hungry! 🙂 (My husband is peeking over my shoulder at your recipe!) It sounds so yummy! ♡

    Reply
    • Julie Menghini says

      March 14, 2016 at 8:02 pm

      Thank you Dawn! It’s easy and yummy.

      Reply
  34. Susan Edelman says

    March 14, 2016 at 3:47 pm

    This would HANDS-DOWN be my favorite kind of sandwich before I turned vegan! My mouth is watering. It’s a beauty!!!

    Reply
    • Julie Menghini says

      March 14, 2016 at 8:03 pm

      Thank you! The slaw and mustard sauce would be yummy together on an alternative sandwich too Susan.

      Reply
  35. Shari says

    March 14, 2016 at 2:08 pm

    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?

    Reply
    • Julie Menghini says

      March 14, 2016 at 8:07 pm

      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.

      Reply
      • Shari Kelley says

        March 14, 2016 at 9:47 pm

        Thanks, Julie. Roasting sounds so much better than boiling!

        Reply
  36. SweetJ says

    March 14, 2016 at 12:27 pm

    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!

    Reply
    • Julie Menghini says

      March 14, 2016 at 1:00 pm

      Thank you for the feature!

      Reply
  37. Celebrating Sunshine says

    March 14, 2016 at 10:08 am

    Oh my.. You are right, Julie – that’s a work of art disguised as a sandwich! I will definitely try this. 🙂

    Reply
    • Julie Menghini says

      March 14, 2016 at 1:01 pm

      Thank you Ana! It is really good.

      Reply

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