Corned Beef Sandwich Recipe with Cabbage Slaw
This easy corned beef sandwich recipe features tender meat, sweet mustard sauce, and crunchy caraway slaw on rye bread. Perfect for St. Patrick's Day leftovers!
Servings 6 sandwiches
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
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.
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
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