Corned beef sandwiches are stacked with sliced corned beef, Swiss cheese, coleslaw, pickles, and tangy 1000 Island dressing, all layered between toasted rye bread.
Corned Beef Sandwich vs. Reuben
Both sandwiches have corned beef, Swiss cheese, 1000 Island dressing, and are served on toasted rye bread slices. But Reubens are piled high with sauerkraut while corned beef sandwiches are topped with coleslaw and thick slices of pickles. The combination of salty, sweet, and tangy flavors with the crunchy texture of the toppings and toasted bread makes this a sandwich classic everywhere.
What I Add To A Corned Beef Sandwich
- Bread: I love rye for a corned beef sandwich but sourdough is another great option.
- Corned Beef: This sandwich starts with cooked corned beef. Leftover, deli-style, or store-bought corned beef all work well. While it’s optional, I like to gently warm the corned beef (especially if the slices are thick).
- Cheese: If you are heating the corned beef first, top it with the Swiss cheese so it gets slightly melty. Other cheeses to try are sliced provolone, mozzarella, American slices, or white cheddar.
- Dressing: Thousand Island dressing with a bit of Dijon mustard adds a creamy tang to this sandwich. Check the recipe notes for a super-fast Thousand Island sauce.
- Toppings: Buy or make homemade coleslaw. Dill or sweet pickle chips are the perfect topper for corned beef sandwiches and provide another layer of crunch.
Storing Leftover Corned Beef
Wrap leftover corned beef sandwiches in plastic wrap and keep them in the refrigerator for up to 2 days. Enjoy them cold or reheat them in the microwave and enjoy them as a quick dinner or workday lunch. Or, deconstruct the sandwiches and keep the corned beef in a covered container in the refrigerator for up to 5 days.
More Ways to Enjoy Leftover Corned Beef
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Corned Beef Sandwich
Stacked with corned beef, coleslaw, and Swiss cheese on rye, this sandwich is loaded with flavor in every bite!
Prevent your screen from going dark
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Heat the corned beef in the microwave or a nonstick skillet over medium-low heat until warm. This is optional.
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Lightly toast bread. Spread 2 slices with dijon mustard.
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Layer with swiss cheese, corned beef, coleslaw and dill pickle slices.
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Spread thousand island dressing on the remaining 2 slices.
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Top sandwiches and serve with a pickle.
Homemade Thousand Island spread: Combine ¼ cup of mayonnaise, 1 tablespoon each of ketchup and sweet pickle relish, 1 ½ teaspoons white vinegar, ¼ teaspoon sugar, and 1/8 teaspoon onion powder.
Serving: 1sandwich | Calories: 480 | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 81mg | Sodium: 1318mg | Potassium: 200mg | Fiber: 5g | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 7mg | Calcium: 399mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Lunch, Sandwich, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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