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5 from 1 vote

Corned Beef Sandwich

This corned beef sandwich is packed with so much flavor from the thick slices of corned beef layered with all the favorite toppings making this sandwich irresistible. Leftover corned beef for the WIN! 
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Dinner, entree, lunch, Main Course, main dish
Cuisine: Irish, Irish American, jewish
Keyword: Corned beef, corned beef sandwich, corned beef sandwich recipe, how to use leftover corned beef, sandwich, St Patrick's Day, St Patrick's Day Recipe
Servings: 4 sandwiches
Author: Alyssa Rivers

Ingredients

  • 8 slices marbled rye or pumpernickel bread
  • ½ pound cooked and sliced corned beef
  • 4-8 slices Swiss cheese
  • 2 cups thinly shredded cabbage
  • ¼ cup mayonnaise
  • 1 tablespoon granulated sugar
  • 1 tablespoon lemon juice
  • pickles
  • thousand island dressing

Instructions

  • Lay 8 slices marbled rye or pumpernickel bread on a sheet pan. Distribute ½ pound cooked and sliced corned beef evenly on top of half of the slices of bread. Add 4-8 slices Swiss cheese, using 1-2 slices to top the corned beef. Broil on high for 1-2 minutes until the cheese melts.
  • Make the coleslaw by combining 2 cups thinly shredded cabbage, ¼ cup mayonnaise, 1 tablespoon granulated sugar, and 1 tablespoon lemon juice in a medium bowl. Place on top of the melted cheese.
  • Add pickles on top of the coleslaw and spread thousand island dressing on the plain slice of bread. Place that piece of bread on top and serve.

Nutrition

Calories: 461kcal | Carbohydrates: 37g | Protein: 19g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 1203mg | Potassium: 353mg | Fiber: 5g | Sugar: 7g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 217mg | Iron: 3mg

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