The Best Corned Beef Sandwich with Homemade Coleslaw Recipe

Craving a deli classic with a fresh twist? To appreciate the origins of this hearty dish, delve into the history of the corned beef sandwich. This incredible corned beef sandwich with coleslaw delivers on all fronts. We’re pairing tender, savory corned beef with a vibrant, crunchy homemade coleslaw that elevates every bite. This easy-to-follow recipe brings a restaurant-quality meal right to your kitchen, perfect for a quick lunch or satisfying dinner. Get ready for deliciousness!

Why You’ll Love This Corned Beef Sandwich with Coleslaw

• Irresistible Flavor Combination: The rich, salty corned beef perfectly complements the sweet and tangy homemade coleslaw. This pairing makes for an unforgettable meal.
• Quick & Easy Prep: You can assemble this delicious corned beef sandwich with coleslaw in under 20 minutes. It’s ideal for busy parents and beginners looking for speed and flavor.
• Perfect for Leftovers: This recipe is fantastic for using up leftover corned beef, transforming it into a fresh, exciting dish. Plus, the coleslaw stores well for future meals.
• Customizable Ingredients: Easily adjust the cheese, bread, or mustard to fit your taste. Make this sandwich uniquely yours with simple swaps.
• Satisfying Textures: Enjoy the crisp bread, tender corned beef, gooey melted cheese, and the delightful crunch of fresh coleslaw. Every mouthful is a textural dream.

Ingredients

Here’s everything you need to create the ultimate corned beef sandwich with coleslaw.

Beyond its satisfying crunch, this versatile vegetable also boasts impressive health benefits of cabbage.

For the Homemade Coleslaw:

• 1 cup shredded green cabbage
• 1/3 cup shredded purple (red) cabbage
• 1/4 cup chopped carrots
• 1 green onion, chopped (including green tops)
• 2 teaspoons rice vinegar
• 1/4 cup mayonnaise
• 2 teaspoons sugar
• 4 dashes salt
• 3 dashes ground black pepper

For the Corned Beef Sandwich:

• 4 slices wheat sandwich bread
• 2 servings sliced cooked corned beef (about 6-8 oz)
• 6 slices Swiss cheese
• 3 teaspoons prepared grated horseradish
• 1 tablespoon mayonnaise
• 1 tablespoon yellow mustard

Notes & Substitutions

For the coleslaw, using freshly shredded cabbage offers the best crunch, but pre-shredded bags are a time-saver. You can substitute classic rye bread or sourdough for wheat bread to add a different flavor profile. Feel free to swap Swiss cheese for cheddar or provolone if you prefer. Explore alternative condiments like deli mustard or Thousand Island dressing for a unique twist. Using leftover homemade corned beef is ideal, or opt for quality pre-sliced deli corned beef for convenience.

Equipment

Gather these basic kitchen tools to make your corned beef sandwich with coleslaw.

• Medium mixing bowl
• Sharp knife and cutting board
• Toaster oven or skillet
• Spatula (for skillet method)
• Measuring spoons and cups

Instructions

Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Yields: 2 servings

Follow these simple steps to build your delicious corned beef sandwich with coleslaw.

For the Homemade Coleslaw

• Finely chop or shred your green cabbage, purple cabbage, carrots, and green onion. Uniform pieces help blend flavors and textures.
• In a medium bowl, combine all coleslaw ingredients: the prepared cabbage, carrots, green onion, rice vinegar, mayonnaise, sugar, salt, and pepper.
• Mix thoroughly until all vegetables are well coated with the dressing. Set the coleslaw aside to chill in the refrigerator while you prepare the sandwiches.

For the Corned Beef Sandwich

• Spread the prepared horseradish and mayonnaise evenly on one side of two slices of wheat bread. These will be the bottom slices.
• Next, layer the sliced corned beef generously onto the bread slices with the horseradish-mayo. Top the corned beef with three slices of Swiss cheese on each.
• Place the assembled bread halves (with corned beef and cheese) and the two remaining plain bread slices into a toaster oven. Toast until the bread is golden brown and the cheese is beautifully melted and bubbly.
• Remove all bread from the toaster. Spread yellow mustard on the plain toasted bread slices. This adds a delicious zing to your sandwich.
• Carefully pile a generous amount of your freshly made coleslaw onto the melted Swiss cheese. Be bold with the slaw for maximum flavor.
• Top the coleslaw with the mustard-spread bread slices. Gently press down to secure the sandwich.
• Slice each corned beef sandwich with coleslaw in half diagonally and serve immediately while warm.

Pro Tips & Troubleshooting

For the best crunch, always use freshly made coleslaw that hasn’t sat too long. To ensure perfect toasting, keep an eye on your bread in the toaster oven; you want golden-brown bread and perfectly melted cheese, not burnt edges. Thinly slice your corned beef for tender bites that are easy to chew and layer within the sandwich. When making the coleslaw, taste and adjust the sugar and vinegar to balance sweet and tangy flavors to your preference. Layering the coleslaw last, just before the top bread, helps keep the bottom bread from getting soggy.

Serving Suggestions, Storage & Variations

Serve your delightful corned beef sandwich with coleslaw with classic sides like crispy potato chips, dill pickles, or a warm bowl of tomato soup for a complete meal. For storage, keep any leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Store any extra cooked corned beef separately in an airtight container for up to 4 days.

Feel free to experiment with this recipe! You can create variations with other deli meats such as turkey or pastrami for a different flavor profile. Enhance your sandwich by adding extra toppings like thinly sliced red onion, additional pickle slices, or even some sauerkraut for a classic deli feel. Explore different bread options like sourdough or hearty artisan bread, and experiment with cheeses like sharp cheddar, provolone, or even a smoked Gouda to customize your perfect corned beef sandwich with coleslaw.

Nutrition Information

Please note that this nutrition information is an estimate based on the ingredients and preparation method. Actual values may vary depending on specific brands and portion sizes. This information is intended as a general guide.

FAQ

What’s the best type of corned beef to use?

For this sandwich, use thinly sliced, cooked corned beef from your deli or leftover from a roast. High-quality deli slices provide the best flavor and texture.

Can I make the coleslaw ahead of time?

Absolutely! You can prepare the homemade coleslaw up to 24 hours in advance. Store it in an airtight container in the refrigerator for optimal freshness.

What other cheeses work well in this sandwich?

Provolone, cheddar, or even a robust Gruyere cheese are excellent alternatives to Swiss. Choose a cheese that melts well and complements the corned beef.

Can I use store-bought coleslaw?

Yes, you can use your favorite store-bought coleslaw to save time. However, our homemade recipe offers a fresher taste and allows for custom flavor adjustments.

How can I make this a Reuben-style sandwich?

To make it a Reuben, add a layer of sauerkraut and swap the yellow mustard for Thousand Island dressing. Rye bread is also traditional for a true Reuben.

Conclusion

This ultimate corned beef sandwich with coleslaw is more than just a meal; it’s a delightful experience that proves classic flavors can always be improved. With tender corned beef, crunchy homemade coleslaw, and perfectly toasted bread, every bite is a burst of texture and taste. We encourage you to try this simple, delicious recipe and make it a new favorite in your home. Don’t forget to share your creations and any personal twists you add in the comments below!

The Best Corned Beef Sandwich with Homemade Coleslaw Recipe

A hearty corned beef sandwich featuring homemade coleslaw, melty Swiss cheese, and a zesty horseradish-mayonnaise spread, all toasted to perfection.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 2 sandwiches

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

Coleslaw

• 1 cup green cabbage shredded (or thinly sliced)
• 1/3 cup purple cabbage shredded (or thinly sliced)
• 1/4 cup carrots chopped
• 1 green onion chopped (including the green tops)
• 2 teaspoons rice vinegar
• 1/4 cup mayonnaise
• 2 teaspoons sugar
• 4 dashes salt
• 3 dashes ground black pepper

Sandwich Assembly

• 4 slices wheat sandwich bread
• 2 servings sliced cooked corned beef
• 6 slices Swiss cheese
• 3 teaspoons prepared grated horseradish
• 1 tablespoon mayonnaise
• 1 tablespoon yellow mustard

Equipment

• medium size bowl
• toaster oven

Method

 

Coleslaw Preparation

1. Combine green cabbage, purple cabbage, carrots, green onion, rice vinegar, mayonnaise, sugar, salt, and pepper in a medium bowl; mix well and set aside.

Sandwich Assembly & Toasting

1. Spread horseradish and mayonnaise on one slice of bread for each sandwich, then top with corned beef and Swiss cheese.
2. Place the plain bread slice and the corned beef/cheese slices into a toaster oven; toast until the bread is golden and the cheese is melted.

Finishing Touches

1. Spread mustard on the plain toasted bread slice, top the melted Swiss cheese with the prepared coleslaw, then cover with the mustard-spread bread.
2. Slice each sandwich in half and serve warm.

Notes

For best results, allow the coleslaw to chill for at least 30 minutes before serving to let the flavors meld. You can adjust the amount of horseradish and mustard to your personal taste.