Irresistible Corned Beef Sandwich with Homemade Coleslaw

Craving a sandwich that truly satisfies? Look no further than this incredible corned beef sandwich with coleslaw. We combine tender, savory corned beef with the vibrant crunch of homemade coleslaw for a meal that is anything but ordinary. This recipe brings fresh flavors and textures together quickly, promising a delicious and satisfying experience perfect for any day. Get ready to elevate your lunch or dinner!

For those curious about the origins of this savory meat, Food & Wine explores the rich and sometimes complex history of corned beef and its cultural significance.

Why You’ll Love This Corned Beef Sandwich with Coleslaw

This recipe delivers big on flavor and ease, making it a new household favorite. Here’s why you’ll adore this fantastic corned beef sandwich with coleslaw:

• Satisfying Flavor: The rich corned beef perfectly complements the fresh, tangy coleslaw.
• Versatile Leftovers: Easily transform extra corned beef and coleslaw into a new meal.
• Effortless Preparation: Simple steps ensure a delicious sandwich even on busy weeknights.
• Customizable Slaw: Adjust the coleslaw dressing to your personal taste preferences.
• Perfect for Any Meal: Enjoy it as a hearty lunch or a quick, fulfilling dinner option.

Ingredients

Gather these fresh ingredients to create your sensational homemade corned beef sandwich with coleslaw. We’ve separated the list for clarity, starting with the bright, crisp coleslaw components, followed by everything you need for the ultimate sandwich build.

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 Assembling 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 (prepared as below)

Notes & Substitutions

You have flexibility with many ingredients to suit your taste or what you have on hand. For the coleslaw, use pre-shredded cabbage mix to save time, or experiment with different cabbage varieties. Apple cider vinegar or white wine vinegar can replace rice vinegar in the dressing. Feel free to use Greek yogurt instead of mayonnaise for a lighter coleslaw.

When building your sandwich, provolone or cheddar cheese make excellent alternatives to Swiss. Rye bread, brioche, or ciabatta are fantastic alternatives to wheat bread, offering different textures and flavors. If you don’t have corned beef, pastrami or roast beef also work wonderfully in this sandwich.

Equipment

You won’t need many specialized tools for this recipe. Most of these items are probably already in your kitchen!

• Medium mixing bowl: For preparing the coleslaw.
• Cutting board and sharp knife: Essential for slicing cabbage, carrots, and green onion.
• Measuring cups and spoons: To ensure accurate ingredient quantities.
• Toaster oven or skillet: For toasting the bread and melting the cheese.
• Spatula: Useful for transferring toasted bread and assembling.

Instructions

Creating this delightful corned beef sandwich with coleslaw is a straightforward process. We’ll start with the crunchy homemade coleslaw, then move on to building and toasting your perfect sandwich. Follow these steps for a satisfying meal every time.

For the Homemade Coleslaw

1. Prepare Vegetables: In a medium bowl, combine the shredded green cabbage, purple cabbage, chopped carrots, and chopped green onion. Ensure all vegetables are finely prepped for even mixing.
2. Make Dressing: Add the rice vinegar, mayonnaise, sugar, salt, and black pepper to the bowl with the vegetables.
3. Mix Thoroughly: Gently mix all ingredients together until the vegetables are thoroughly coated with the creamy dressing. Take care not to overmix, which can make the cabbage watery.
4. Chill (Optional but Recommended): For the best flavor and texture, cover the bowl and chill the coleslaw in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully.

For Assembling the Sandwich

1. Prepare Bread: Take four slices of wheat sandwich bread. On two of these slices, spread the prepared grated horseradish and 1 tablespoon of mayonnaise evenly.
2. Layer Fillings: Top the horseradish-mayo slices with a generous serving of sliced cooked corned beef. Then, place three slices of Swiss cheese on top of the corned beef for each sandwich.
3. Toast to Perfection: Place the plain slices of bread and the slices layered with corned beef and cheese into a toaster oven or onto a skillet. Toast until the bread achieves a golden brown crispness and the Swiss cheese is wonderfully melted and bubbly.
4. Add Mustard: Once toasted, spread the yellow mustard evenly onto the two plain, toasted slices of bread. This adds a tangy counterpoint to the rich fillings.
5. Build Your Sandwich: Carefully pile a generous amount of your homemade coleslaw directly onto the melted Swiss cheese on each corned beef half.
6. Complete & Serve: Place the mustard-coated bread slices on top of the coleslaw. Press gently, then slice each corned beef sandwich with coleslaw in half. Serve immediately while warm to enjoy the melted cheese and toasted bread.

Pro Tips & Troubleshooting

Achieving the perfect sandwich involves a few simple tricks. For ideal coleslaw consistency, avoid drenching your cabbage immediately; add dressing incrementally. If you prefer it less creamy, use slightly less mayonnaise. When toasting bread, keep a close eye on it to prevent burning. A toaster oven generally works best for even browning and melting cheese.

To reheat leftover corned beef, gently warm it in a skillet over low heat or briefly in the microwave. This preserves its tenderness. Prevent a soggy sandwich by draining excess liquid from your coleslaw before assembling. You can also toast the bread more thoroughly to create a stronger barrier. Adjust flavors by adding a pinch of cayenne for spice, a touch more sugar for sweetness, or extra vinegar for tang.

Serving, Storage & Variations

This versatile sandwich adapts well to various meals and preferences. It’s also simple to store, ensuring you can enjoy its deliciousness later.

Serving Suggestions

Serve your hearty corned beef sandwich with coleslaw with a side of crispy potato chips or dill pickles for a classic diner experience. It makes a fantastic, filling lunch, or a quick and satisfying dinner when you need something easy yet delicious. Pair it with a simple green salad for a lighter touch.

Storage Tips

Always store leftover homemade coleslaw and cooked corned beef separately in airtight containers in the refrigerator. Coleslaw will last for 3-4 days. Store cooked corned beef for up to 3-4 days. For the best quality, always assemble the sandwiches fresh just before eating. This prevents the bread from getting soggy and ensures peak texture and flavor.

Variations

• Reuben-style: Transform this into a classic Reuben by adding a layer of drained sauerkraut and a dollop of Thousand Island dressing before the coleslaw.
• Spicy Kick: Infuse some heat by mixing a pinch of red pepper flakes into your coleslaw or adding thin slices of jalapeños to the sandwich.
• Different Cheese: Experiment with other cheeses like provolone, sharp cheddar, or even pepper jack for a unique twist on the flavor profile.
• Bread Choices: Swap wheat bread for marbled rye, crusty brioche, or a rustic ciabatta roll to change the entire texture and taste of the sandwich.

Nutrition

This corned beef sandwich with coleslaw offers a balanced meal. It provides a good source of protein from the corned beef, essential for muscle health. The homemade coleslaw contributes dietary fiber and vitamins from the fresh cabbage and carrots. Delving deeper into the ingredients, Healthline highlights the impressive health benefits of cabbage and carrots, noting their richness in vitamins and fiber. While delicious, be mindful of portion sizes, as it can be a calorie-dense dish.

Disclaimer: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

FAQ

Can I use store-bought coleslaw?
Absolutely! While homemade coleslaw is best, a good quality store-bought coleslaw works perfectly if you’re short on time. Just ensure it’s not overly wet.

What kind of corned beef is best?
Use pre-cooked, thinly sliced deli corned beef for convenience. If you have leftover homemade corned beef, thinly slice it for the best texture.

How long does the coleslaw last?
Homemade coleslaw stays fresh in an airtight container in the refrigerator for 3-4 days. Its flavors often improve after a few hours of chilling.

Can I make this sandwich ahead?
It’s best to assemble the corned beef sandwich with coleslaw just before serving to prevent the bread from becoming soggy. You can prepare the coleslaw and slice the corned beef ahead of time.

Is this recipe gluten-free?
No, as written, the recipe uses wheat bread. To make it gluten-free, simply substitute with your favorite gluten-free sandwich bread.

Conclusion

This irresistible corned beef sandwich with coleslaw is more than just a meal; it’s an experience of contrasting textures and harmonious flavors. From the savory, tender corned beef to the crisp, tangy homemade coleslaw, every bite is a delight. This recipe proves that satisfying, delicious meals don’t have to be complicated. We encourage you to whip up this easy, rewarding sandwich for your next lunch or dinner. Share your creations and let us know how much you loved it!

Irresistible Corned Beef Sandwich with Homemade Coleslaw

This recipe features a delicious corned beef sandwich served warm with melted Swiss cheese and a generous helping of homemade coleslaw. The sandwich is elevated with a horseradish-mayonnaise spread and yellow mustard.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2 sandwiches

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

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

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
• 1-1/2 cups Coleslaw

Equipment

• medium size bowl
• toaster oven

Method

 

Homemade Coleslaw

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.

Assemble Sandwich

1. For each sandwich, spread horseradish and mayonnaise on one slice of bread, then layer with corned beef and Swiss cheese.
2. Place the plain bread slices and the prepared bread with corned beef and cheese into a toaster oven. Toast until the bread is golden and the cheese is melted.
3. Spread mustard on the plain toasted bread. Top the melted Swiss cheese with the prepared coleslaw, then cap with the mustard-spread bread.
4. Slice the assembled sandwich in half and serve warm immediately.

Notes

For an extra kick, increase the amount of prepared grated horseradish.