Corned Beef Sandwich Recipe

Name: Corned Beef Sandwich Recipe with Cabbage Slaw
Prep time: 15 min
Ingredients: Corned Beef (cooked and sliced or shaved thin); Sandwich bread of your choice (We used 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 (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

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

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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.

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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

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)

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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

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.

5 from 19 votes