Delicious deli-style sandwich that is perfect to make after you serve corned beef for dinner and have leftovers.
Use good quality bread from the bakery, which will stand up to toasting and also soak up the juices from the slaw and add to the overall experience.
This sandwich is loaded with both flavors and textures and perfect with a pickle and some crunchy kettle chips.
Deli-Style Corned Beef Sandwich
Deli-Style Corned Beef Sandwich
Warm, hearty corned beef, crusty bread, and Swiss cheese come together in the perfect sandwich!
Ingredients
- Bread Traditional corned beef sandwiches are often made on Rye, but feel free to use your favorite hearty sandwich bread. I personally love a good sourdough.
- Cheese Swiss or baby swiss offers a gentle tang plus lots of creaminess. I also love havarti!
- Meat Leftover corned beef (or purchase from your deli).
- Spread Though bottled Russian Dressing is often served on the classic, a 1:1 spread of dijon mustard and mayo makes an easy and flavorful option as well.
- Veggie Crunch Sourcraut is a classic corned beef combination, but we like to use our favorite coleslaw instead.
Instructions
- Spread both pieces of bread with mayo-dijon mixture and lay cheese on both slices. Add corned beef, close sandwich and drizzle both sides with olive oil.
- Broil, toast, or grill until cheese is melted and bread is toasted. Carefully lift up sandwich and fill with coleslaw and serve immediately with a dill pickle and kettle chips.