The Ultimate Corned Beef Sandwich with Homemade Coleslaw

Craving that classic deli experience at home? This delicious corned beef sandwich with coleslaw recipe brings the deli to your kitchen! It is surprisingly easy to make and tastes incredible. Whether you have leftover corned beef from a holiday or simply want a satisfying meal, this recipe is perfect. Prepare a delightful, homemade sandwich that is ready in minutes.

Why You’ll Love This Corned Beef Sandwich with Coleslaw

• Incredible Flavor Combination: The savory corned beef perfectly complements the creamy, tangy coleslaw. Delve into the fascinating origins of this popular side dish by exploring the complete history of coleslaw.
• Quick and Easy Preparation: This recipe comes together fast, making it ideal for busy weeknights or a simple lunch.
• Versatile with Leftovers: Transform your leftover corned beef into a brand new, exciting meal.
• Satisfying Texture Contrast: Enjoy the crunch of the coleslaw, the tender meat, and the warm, toasted bread.
• Simple Ingredients: You will find everything you need at your local grocery store.

Ingredients

Making a delicious corned beef sandwich with coleslaw starts with fresh ingredients. Here is what you will need:

For the Homemade Coleslaw

• 1 cup shredded (or thinly sliced) green cabbage
• 1/3 cup shredded (or thinly sliced) purple (red) cabbage
• 1/4 cup chopped carrots
• 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

For the Corned Beef Sandwich

• 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
• 1-1/2 cups prepared coleslaw (from above)

Notes & Substitutions

You can easily adapt this recipe to your preferences. Feel free to use pre-shredded cabbage mixes for convenience. Sourdough or rye bread make excellent alternatives to wheat sandwich bread. If Swiss cheese is not your favorite, try provolone or Monterey Jack. You can substitute pastrami or even roasted turkey for the corned beef, though it will change the flavor profile. Store-bought grated horseradish works great, but fresh is also an option. For a sugar substitute, a touch of honey or maple syrup can work in the coleslaw.

Equipment

You will need just a few basic kitchen tools for this easy recipe:

• Cutting board
• Sharp knife
• Mixing bowl
• Toaster oven (or a skillet for stovetop toasting, or a regular oven)

Instructions

Creating your ultimate corned beef sandwich with coleslaw is a simple process. Follow these steps for a perfect, savory meal.

Making the Homemade Coleslaw

First, prepare your fresh, zesty coleslaw. In a medium-sized mixing bowl, combine the shredded green cabbage, purple cabbage, chopped carrots, and chopped green onion. Add the rice vinegar, mayonnaise, sugar, salt, and ground black pepper to the bowl. Mix all the ingredients thoroughly with a spoon or tongs until everything is well combined and the vegetables are coated. Set the coleslaw aside to chill while you prepare the sandwich components. This allows the flavors to meld beautifully.

Assembling and Toasting Your Sandwich

Now it is time to assemble and toast your delicious corned beef sandwich. Take two slices of wheat sandwich bread for each sandwich. On one side of two bread slices (one for each sandwich), spread a mixture of the prepared horseradish and mayonnaise evenly. Next, layer a generous serving of your sliced cooked corned beef onto the spread bread. Top the corned beef with three slices of Swiss cheese on each sandwich half.

Place the bread slices with the corned beef and cheese, along with the two plain slices of bread, into your toaster oven. Toast them until the bread becomes golden and lightly crispy, and the Swiss cheese is perfectly melted and bubbly. This usually takes a few minutes, so watch carefully.

Once toasted, remove the bread from the toaster oven. Take the two plain toasted slices and spread a layer of yellow mustard on one side of each. Carefully pile a generous amount of your freshly made coleslaw onto the melted Swiss cheese. Finally, complete your sandwich by topping the coleslaw with the mustard-spread bread slice. Gently press down to secure all the layers. Slice the sandwich in half diagonally or straight down the middle. Serve your warm, assembled corned beef sandwich immediately to enjoy its best texture and flavor.

Pro Tips for the Best Corned Beef Sandwich

Achieve perfection with these simple tips for your corned beef sandwich with coleslaw. For the best corned beef, slice it against the grain for maximum tenderness, especially if using leftovers. To learn more about this essential culinary technique, Serious Eats provides a detailed explanation of why slicing meat against the grain results in a more tender bite. To get perfectly crispy, melted cheese, toast your bread and cheese together until the edges are golden. When making the coleslaw, taste and adjust the dressing ingredients like sugar, salt, and pepper to balance the tangy and creamy flavors. To prevent a soggy sandwich, assemble and serve immediately after toasting. Toasting the bread lightly helps create a barrier against the moisture from the coleslaw. A sturdy bread like rye or sourdough is excellent for supporting the fillings.

Serving Suggestions, Storage & Variations

Serving Ideas

This satisfying corned beef sandwich with coleslaw pairs wonderfully with a variety of sides. Serve it alongside a generous helping of crunchy potato chips or crispy dill pickles for a classic deli experience. A simple green salad or a warm bowl of tomato soup also makes an excellent accompaniment, creating a more complete meal. Enjoy it for a hearty lunch or a quick, delicious dinner.

Storage Tips

For best results, store leftover coleslaw separately in an airtight container in the refrigerator for up to 3 days. Properly refrigerate any unused cooked corned beef, wrapped tightly, for up to 3-4 days. This sandwich is truly best served fresh and warm, right after assembly. Avoid pre-assembling the sandwich if you plan to eat it later, as the coleslaw moisture can make the bread soggy.

Variations to Try

Get creative with your corned beef sandwich! Transform it into a Reuben-style sandwich by adding a layer of sauerkraut and a drizzle of Russian dressing. For a kick, add a pinch of red pepper flakes or a dash of hot sauce to your coleslaw for a spicy twist. Experiment with different cheese varieties like sharp cheddar or provolone, or try a different bread like a hearty pumpernickel or a soft brioche bun. You could also add extra veggies like thinly sliced red onion or more pickles for added crunch.

Nutrition Facts

Here is an estimated nutritional breakdown for one serving of this corned beef sandwich with coleslaw. Please note that these values are approximations and can vary based on specific brands and ingredient portion sizes used. For precise information, consider calculating the nutrition based on your exact ingredients.

Frequently Asked Questions (FAQ)

What kind of corned beef is best for a corned beef sandwich?
High-quality, thinly sliced cooked corned beef is ideal. You can use deli-sliced or leftovers from a home-cooked brisket.

Can I make the coleslaw ahead of time?
Yes, you can prepare the coleslaw up to a day in advance. Store it covered in the refrigerator to allow the flavors to deepen.

How to prevent the sandwich from getting soggy?
Toast your bread thoroughly, and only assemble the sandwich right before serving. This keeps the bread from absorbing too much moisture from the coleslaw.

What other ingredients pair well?
Sauerkraut, pickles, and different mustards like spicy brown or Dijon are excellent additions. You can also add some sliced red onion.

Can I use a different type of bread?
Absolutely! Rye bread or sourdough are classic choices that offer great flavor and texture.

Conclusion

This ultimate corned beef sandwich with coleslaw offers a truly satisfying experience, bringing a taste of the deli right into your home. It is simple to prepare, incredibly flavorful, and perfectly balanced with creamy, tangy coleslaw and savory corned beef. We encourage you to try this recipe for your next meal! Share your comments, reviews, or any delightful variations you create with us.

The Ultimate Corned Beef Sandwich with Homemade Coleslaw

Indulge in the ultimate homemade corned beef sandwich featuring tender corned beef, melted Swiss cheese, and a vibrant, tangy homemade coleslaw, all toasted to perfection.

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Servings: 2 sandwiches

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

For the Homemade Coleslaw

• 1 cup green cabbage shredded (or thinly sliced)
• 1/3 cup purple (red) 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

For the Sandwich

• 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
• 1-1/2 cups Homemade Coleslaw

Equipment

• Medium size bowl
• Toaster oven

Method

 

Homemade Coleslaw

1. In a medium bowl, combine the green cabbage, purple cabbage, carrots, green onion, rice vinegar, mayonnaise, sugar, salt, and pepper. Mix thoroughly and set aside.

Assemble & Toast

1. For each sandwich, spread horseradish and mayonnaise on one slice of bread, then top with sliced corned beef and Swiss cheese.
2. Place both the plain bread slices and the bread with corned beef and cheese into a toaster oven, toasting until the bread is golden and the cheese is melted.
3. Spread mustard on the plain toasted bread slice. Layer the homemade coleslaw over the melted Swiss cheese, then top with the mustard-spread bread.
4. Slice the assembled sandwiches in half and serve warm immediately.

Notes

For extra flavor, consider toasting the bread before assembling the sandwich with the fillings. Adjust the amount of horseradish and mustard to your preference for a spicier kick.