Corned Beef Sandwich

This is how to make the best corned beef sandwich after St. Patricks Day for lunch or dinner served on bread or rolls. You can make as a leftover corned beef recipe when it has or with fresh meat right out of the oven with mustard and pickles.

Maybe you call this a corn beef sandwichwe get it, our daughter did until she was like a teen too and it was too cute to correct her. We always seem to have a bit of meat left over the popular holiday when this is served and love new ways to enjoy it at home.

What Sauce Goes with Corned Beef Sandwich

It is all about the mustard for corned beef!!! Yes you can use bottled from the store but make ours to be over the top good. It is sweet with a tang which you can't get with the packaged variety. It takes 5 minutes to whip up and so worth it.

When we start this process we typically make and slice thin our corned beef in the oven. If you want the best of the best use fresh rye or pumpernickel bread. Beyond that are unique toppings that will take your bite from good to OMG out of this world like; sauerkraut and a slice of Swiss cheese. Another add in that is a must is pickles, dill and nothing else.

Ingredient notes

The first thing you need to do is get this marinated cut of beef cooked until it is fork tender and super duper easy to slice thru. If it is a bit tough to move the knife thru the meat it needs longer, period. As for how you get this done, that is up to you. We will say that if we had to choose from all of them Slow Cooker Corned Beef Brisket is where it is at. Period.

The best bread is rye, pumpernickel if you want a strong flavor, or wheat if you want the basic slices of bread (2 per sandwich). For the outside if we are crisping a bit we will spread butter on it.

We like to add a few large leaves of lettuce to give it a fresh crunch, and some added nutrition to the mix. Homemade dill pickles (or Claussen) are the other “veggie” we add and should not be skipped. Slice thin or buy this way so they lay flat.

We mean once you have the meat ready and bread or rolls then the inside add ins are up to you. For us we do all out with the dill flavors. We have come up with an ever popular sauce linked above to use along with sandwich pickles and if we have cheese on hand we will add a slice of that too. OR make deconstructed with rye bread to make our Corned Beef Casserole.

Slider buns are smaller and typically square or round in shape, designed to hold a single small sandwich or burger. They are solid for serving smaller portions or game day appetizer-sized air fryer sandwiches like we did with these.

What is in a classic Reuben?

This is the main protein in this popular meal too, and the only difference is the toppings. Swiss is a must when making those. Then you would transition this one to a reuben with some corned beef quick sauerkraut on rye bread with Russian dressing or Thousand Island dressing instead.

Should it be served hot or cold?

That is up to you really. This time we show it cold. if you wanted to heat you could do so in a multitude of ways but in a pan with the outside bread pieces coated with butter is most common. You need about 3 minutes on each side over medium heat to do so. You could make these as a version of our grilled cheese in toaster oven too though which would make it crispier and more ooey gooey.

Corned Beef Sandwich Recipe

By Corned beef sandwich recipe using leftover meat from St. Patricks Day or freshly baked is a good lunch on bread or rolls. Cook: 2 hours hrs 30 minutes minsServings: 8 Save Recipe Saved! Pin Recipe Comment Print Recipe

Equipment

Ingredients

• 1.5 lbs. corned beef
• 1 packet Corned Beef Spice Recipeshould come in package, recipe here if needed
• 16 slices bread, 2 per sandwich
• 3 tbsp butter softened
• 3 tbsp mustard
• 8 slices Swiss cheese, optional
• 8 leaves lettuce, optional
• 24 slices pickles, optional

Instructions

• Preheat the oven to 340 F. Cover the roasting dish with non stick foil. Put corned beef in and sprinkle top with packaged pickling spices. Wrap top tightly in foil and bake for 120 minutes or until easy to slice.
• With a sharp knife, cut the corned beef into thin slices. Smear butter on one side of 2 slices of bread. Set one with butter down into a pan on stove over medium heat. Spread mustard on the non buttered side of the other piece of bread. (a slice of cheese like Swiss could be added on top of the mustard so it melts in the pan if you like too)
• Place 4-5 slices of corned beef on bread in the pan with other mustard side facing down with buttered side facing up. Once browned on one side, flip to the other.
• Remove, can add slices of cool pickles and/or lettuce leaves inside before serving.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: EntreeCuisine: American, irish Tried this recipe?Mention @thetypical_mom or tag #thetypicalmom!

How to Cook Melt in Your Mouth Corned Beef

Cooking Corned Beef and Cabbage right is key. And the texture is where it's at. Tender tender is what you want. Below we will share how to get this done in the oven but will include a few other methods throughout this post so you can find the right fit for you.

If you want the all time fastest method of them all, use a pressure cooker. You can follow our Ninja Foodi corned beef post to follow that. Any brand that is electric will work with this one though. Instant Pot or Crockpot Express has the same necessary function needed for this one.

What to Make with Leftover Corned Beef Other Than Sandwiches

You can use leftovers the next way inside the middle of Grilled Cheese, or our Corned Beef Soup too which is a great tweak. Or dice up and put inside a chowder is great too. Jump to recipe and get started.