Corned Beef Sandwich How to Make
Tasty corned beef with cheese, pickles, and a calorie-free kick from spicy mayo - this hearty sandwich is a great way to utilise leftover corned beefiness.
Cook Time 5 mins
Total Time ten mins
Our corned beef sandwich consists of salt-cured beef, melty mozzarella cheese, crunchy pickle fries, and spicy horseradish mayo sandwiched between ii slices of sourdough bread and grilled until it's golden dark-brown and toasty. A corned beef sandwich is not to be confused with a Reuben sandwich, though they're similar – and both use corned beefiness.
Why this recipe works
Corned beef sandwiches typically consist of melty cheese, pickle chips or bask, coleslaw, and a sauce. Nigh commonly establish in Jewish deli'south and enjoyed past many.
Yous tin certainly play with whatever you'd like to add to this recipe, it's highly versatile and a respectable sandwich all on its own! Today we are sharing Antoine's favorite way to put this delicious sandwich together.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CORNED BEEF – This sandwich is perfect for using up leftover corned beef. You tin normally find pre-cooked corned beef in the cafeteria section of your grocery store, but you can also cook a raw brisket with our instant pot corned beef or make it in a stockpot in our corned beef and cabbage recipe.
BREAD – Sourdough staff of life goes very well with corned beef, but yous tin can too utilise a marbled rye, low-cal rye, or night rye breadstuff instead. Sourdough bread helps make this sandwich dissimilar from your typical Reuben, and it browns nicely when grilled.
ADDITIONS – We used horseradish mayo for a little kick. If you want it hotter/spicier, try horseradish sauce. For a milder arroyo, use plain mayo or mustard. Pickles add together a overnice crunch to the sandwich. Y'all tin substitute the pickles with coleslaw or pickle savour if preferred. For the cheese, we utilise mozzarella but you tin can certainly swap it with Swiss cheese.
How to Brand a Corned Beef Sandwich
These step past step photos and instructions are here to assistance you lot visualize how to brand this recipe. You can Jump to Recipe to become the printable version of this recipe, complete with measurements and instructions at the bottom.
- Butter one side of each piece of staff of life and place butter side downwardly on waxed paper.
- Heat oil in skillet over medium heat. Warm beefiness in oil, gathered together as if on a sandwich. Superlative with two slices mozzarella cheese. Cover with lid until cheese is melted. Remove to a plate and keep warm.
- Place one slice of breadstuff, butter side downwards in skillet over medium heat. Using a spatula, movement the meat and cheese onto the slice of bread in the skillet.
- Top with pickles and dollop or drizzle horseradish mayo over the pickles.
- Add 2d slice of breadstuff, butter side up, onto the sandwich in the skillet.
- Grill until golden dark-brown, then flip the sandwich to grill the other side.
Frequently Asked Questions & Expert Tips
What's the divergence between a corned beefiness sandwich and a Reuben sandwich?
Reuben sandwiches consist of rye staff of life, corned beef, sauerkraut, Swiss cheese, and either chiliad isle dressing or Russian dressing. The departure in a corned beefiness sandwich is that it can be whatsoever you want. Corned beefiness sandwiches are a combination of corned beefiness, pickles/pickle relish/coleslaw, cheese, and a additive sauce similar spicy mayo, regular mayo, or mustard.
Serving Suggestions
Serve your corned beefiness sandwich with some extra horseradish mayo on the side for dipping as well as either chips, french fries, or coleslaw.
More St. Patrick's Solar day Recipes
- Irish Stew
- Fried Cabbage
- Irish Soda Bread
- Reuben Sandwich
- Corned Beefiness Hash
- Boozy Leprechaun
- Crockpot Corned Beef
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Corned Beefiness Sandwich
Tasty corned beef with cheese, pickles, and a calorie-free boot from spicy mayo – this hearty sandwich is a dandy way to use leftover corned beef.
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Servings: 1 sandwich
10 mins
Calories: 1036
- 1/2 Tbsp cooking oil or olive oil
- i Tbsp butter softened, or margarine. ane-2 Tbsp
- 5 oz corned beefiness sliced
- 2 slices mozzarella cheese
- ii slices sourdough bread
- 1 Tbsp horseradish mayo plus more for dipping
- 6 dill pickle fries
-
Butter one side of each slice of breadstuff and place butter side down on waxed paper.
-
Estrus oil in skillet over medium rut. Warm beef in oil, gathered together every bit if on a sandwich. Top with two slices mozzarella cheese. Cover with lid until cheese is melted. Remove to a plate and keep warm.
-
Identify one piece of bread, butter side downwards in skillet over medium oestrus. Using a spatula, move the meat and cheese onto the slice of staff of life in the skillet.
-
Summit with pickles and dollop or drizzle horseradish mayo over the pickles.
-
Add second slice of bread, butter side up, onto the sandwich in the skillet.
-
Grill until gilt chocolate-brown, then flip the sandwich to grill the other side.
- Nosotros used horseradish mayo for a little kick. If you want it hotter/spicier, try horseradish sauce. For a milder approach, employ plain mayo or mustard. Pickles add a nice crunch to the sandwich. You tin can substitute the pickles with coleslaw or pickle relish if preferred.
- For the cheese, we use mozzarella only you can certainly swap it with Swiss cheese.
- This sandwich is perfect for using upward leftover corned beef. Yous can unremarkably observe pre-cooked corned beefiness in the cafeteria section of your grocery store.
- Sourdough bread goes very well with corned beefiness, but yous can also employ a marbled rye, light rye, or dark rye staff of life instead.
Serving: 1 sandwich | Calories: 1036 cal | Carbohydrates: 74 g | Poly peptide: 46 g | Fat: 62 g | Saturated Fat: 22 g | Polyunsaturated Fat: xi g | Monounsaturated Fatty: 23 g | Trans Fatty: 1 g | Cholesterol: 146 mg | Sodium: 2890 mg | Potassium: 629 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 657 IU | Vitamin C: 39 mg | Calcium: 288 mg | Iron: seven mg
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Amanda Formaro
Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, melt, brand kid's crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft volume author five times over and product developer as well equally the owner of FunFamilyCrafts.com. You can find her on social media past using the buttons to the left!
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