Corned Beef Sandwich Recipe (with Cabbage Slaw)
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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.
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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!
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
- ½ cup Dijon mustard
- 2 tbsp brown sugar
Coleslaw
- 2 cups shredded green cabbage
- ¼ cup fresh lemon juice
- 1 cup plain greek yogurt We used fat-free
- 1 tbsp honey
- ½ tsp salt
- ½ tsp mustard seed
- ½ tsp allspice approx 17 berries
- ½ 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
Nutritional Disclaimer
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.
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.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
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!
Thank you Sandra!
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!!
Lucky girl! I’ll get a couple this week too!
This looks like it may be the world’s best sandwich!!!!
Thank you Brandi! We agree.
Delicious! The ultimate St. Patrick’s Day meal!
Thanks, Jennifer!
I made these for dinner last night and everyone loved them! I will definitely be making them again for St. Patrick’s Day!
Thank you, Tayler! I hope you loved them like we did!
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 🙂
Thank you, Petra! Sometimes the leftovers are just as fun as the original meal.
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?
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!
This looks awesome! Thanks for sharing it for my Pinterest project. 🙂
Thank you Meggan. It’s done very well for me. Will you share your project when you’re finished so we can share back?
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.
I will appreciate the shares. Thanks Meggan!
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! 😀
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?
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!!
Awe Naina thank you for sharing. This sandwich was a favorite with the boys for sure!
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!
Awe thank you so much Jenny! I agree with you too!
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!
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.
Lots of beef and mustard, just the way I love it. Thanks for making me want to eat right off the screen.
Awe thank you so much Liz! ❤️
drooling!
Thank you Johanne!
Mmmm this looks so good! Definitely going to try this.
Thank you Lucy! We really enjoyed it and hope you will too. If you get a chance, let me know what you think!
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!
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.
A very tasty looking sandwich!
Thank you Lynz!
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 🙂
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!
Those sandwiches look delicious.
Thank you Jeff! I appreciate your stopping by!
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.
Thank you, my friend! I like this sauce because it’s smooth and not heavy.
This sandwich looks tasty and easy to make. Stumbling to share.
Thank you so much for your support and share!
Oh, Julie! You are making us so hungry! 🙂 (My husband is peeking over my shoulder at your recipe!) It sounds so yummy! ♡
Thank you Dawn! It’s easy and yummy.
This would HANDS-DOWN be my favorite kind of sandwich before I turned vegan! My mouth is watering. It’s a beauty!!!
Thank you! The slaw and mustard sauce would be yummy together on an alternative sandwich too Susan.
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?
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.
Thanks, Julie. Roasting sounds so much better than boiling!
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Happy Saint Patrick’s Day and keep on cooking!
Thank you for the feature!
Oh my.. You are right, Julie – that’s a work of art disguised as a sandwich! I will definitely try this. 🙂
Thank you Ana! It is really good.