Corned Beef Sandwich Recipe

This classic Corned Beef Sandwich is the ultimate comfort food, perfect for a hearty lunch or for using up holiday leftovers. This recipe shows you how to cook a fall-apart tender corned beef brisket from scratch, slice it thin, and pile it high on marbled rye with a quick, tangy cabbage slaw. It’s a deli-style favorite made easy at home, ready after a slow braise in the oven.

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Corned Beef Sandwich Ingredients

For the Corned Beef:

• 1 (3- to 4-lb.) package corned beef brisket, with seasoning packet

For the Sandwiches:

• 8 slices marbled rye sandwich bread
• 1/3 cup mustard
• 4 Tbsp. unsalted butter (optional, for toasting)

For the Quick Cabbage Slaw:

• 2 cups thinly sliced red cabbage
• 1 Tbsp. apple cider vinegar
• 1 1/2 tsp. granulated sugar
• 1 tsp. kosher salt

For Serving:

• Dill pickle spears
• Kettle-cooked potato chips

How To Make Corned Beef Sandwiches

1. Cook the Corned Beef: Preheat the oven to 325°F. Place the corned beef brisket, fat-side up, on a rack in a roasting pan. Rub the fat with the spices from the included seasoning packet. Pour 1 cup of water into the side of the pan and cover the pan tightly with aluminum foil.
2. Braise Until Tender: Cook for 3.5 to 4 hours, until the brisket is completely fork-tender. When a fork inserted into the meat goes in easily with no resistance, it’s ready.
3. Rest and Slice: Remove the corned beef from the oven, uncover it, and let it rest on a cutting board until it’s cool enough to handle. Once rested, thinly slice the meat against the grain.
4. Make the Quick Slaw: In a medium bowl, whisk together the vinegar, sugar, and salt. Add the thinly sliced cabbage and toss well to coat. Set aside.
5. Assemble the Sandwiches: Spread mustard on one side of each bread slice. On four of the slices, arrange a generous pile of the warm corned beef slices, then top with about 1/2 cup of the cabbage slaw. Top with the remaining four bread slices.
6. Toast (Optional but Recommended): For a grilled, deli-style sandwich, melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Toast two of the sandwiches for 3-4 minutes per side, until the bread is golden brown and crisp. Repeat with the remaining butter and sandwiches.
7. Serve: Slice the sandwiches in half and serve immediately with dill pickle spears and potato chips.

Recipe Tips

• How to get perfectly tender corned beef? The key is a low and slow cooking method. The gentle, steamy heat of the covered roasting pan over 3-4 hours is what breaks down the tough brisket into melt-in-your-mouth tender meat.
• Why do I have to rest the meat? Resting the cooked corned beef for at least 15-20 minutes before you slice it is not optional! It allows the juices to redistribute throughout the meat, ensuring that every single slice is tender and juicy, not dry.
• How do I slice “against the grain”? For the most tender slices, look at the direction the muscle fibers are running in the cooked corned beef. You want to slice perpendicular (at a 90-degree angle) to those lines. This shortens the muscle fibers and makes the meat much more tender and easier to chew.
• Can I make the corned beef ahead of time? Yes, absolutely! This is a perfect make-ahead component. You can cook the corned beef up to three days in advance. To reheat, simply slice the cold meat and briefly steam the slices in a skillet with a splash of water before you build the sandwiches.

What To Serve With Corned Beef Sandwiches

This is a classic deli-style sandwich that is a hearty meal all on its own. It is perfectly served with:

• Crisp, salty kettle-cooked potato chips.
• A crunchy dill pickle spear on the side.
• A simple side of creamy potato salad or coleslaw.

How To Store Corned Beef Sandwiches

• Best Eaten Fresh: An assembled and grilled sandwich is at its absolute best when served immediately.
• Refrigerate: If you have leftovers, it is best to store the components separately. The cooked, sliced corned beef will keep in an airtight container in the refrigerator for up to 4 days.

Corned Beef Sandwich Nutrition Facts

• Serving: 1 sandwich
• Calories: 680 kcal
• Carbohydrates: 45g
• Protein: 38g
• Fat: 38g
• Saturated Fat: 15g
• Sodium: 1950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Mini Corn Loaves with Cranberries and Pecans Recipe
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