Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
Corned Beef Sandwich
It's a great idea for St. Paddy's Day leftovers, too!
If you're cooking a traditional Irish dinner for St. Patrick's Day complete with cabbage, potatoes, and, of course, homemade corned beef, there's hardly a better use for corned beef leftovers than this simple sandwich. But the truth is, this is the kind of sandwich recipe you'd cook a whole brisket just to make! Instead of simmering the brisket on the stove, it is covered and roasted (just like Ree Drummond's pot roast) until fork-tender. Some crunchy slaw, mustard, and marbled rye bread take it to the next level!
What's the difference between a reuben and a corned beef sandwich?
While they're both technically corned beef sandwiches served on rye bread, this particular corned beef sandwich is a simplified version of a reuben. Reubens have corned beef, swiss, Russian dressing, and sauerkraut. This corned beef sandwich, however, skips the kraut, cheese, and homemade dressing for a crunchy quick-fix cabbage slaw and squirt of mustard.
What's the best mustard for a corned beef sandwich?
You can't beat a spicy brown mustard for this sandwich. It has just enough zing and spice to cut through the richness and fattiness of the corned beef.
What's the difference between brisket and corned beef brisket?
Corned beef brisket has been brined with salt and whole spices for several days. It isn't fully cooked at this stage and will need to be roasted, simmered, or slow cooked for a few hours. Regular brisket has not been brined. Be sure to use corned beef brisket for this recipe.
What can you substitute for marbled rye sandwich bread?
If you can't find marbled rye (a bread that swirls together pumpernickel and seeded rye bread), you can use either seeded rye bread or pumpernickel types of bread.
- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 3 hrs 45 mins
Ingredients
For the Corned Beef:
- 1
(3- to 4-lb.) package corned beef brisket
For the Sandwiches:
- 1 tbsp.
apple cider vinegar
- 1 1/2 tsp.
granulated sugar
- 1 tsp.
kosher salt
- 2 c.
thinly sliced red cabbage
- 1/3 c.
mustard
- 8
slices marbled rye sandwich bread
- 4 tbsp.
unsalted butter (optional)
Dill pickle spears and potato chips, for serving
Directions
- Step 1For the corned beef: Preheat the oven to 325°F. Unwrap the corned beef brisket and place it fat-side up on a rack placed in a roasting pan. If a seasoning packet is included, rub the fat with the spices. Pour 1 cup of water in the side of the pan, and cover it tightly with aluminum foil.
- Step 2Cook until the brisket is fork tender, 3 1/2 to 4 hours. Check the corned beef by inserting a fork into the meat. If it goes in easily, it's ready; if it is met with resistance, continue cooking. Once the corned beef is fork-tender, remove it from the oven. Uncover and allow it to stand until cool enough to handle.
- Step 3Transfer the corned beef to a cutting board. Thinly slice the meat against the grain.
- Step 4For the sandwiches: In a medium bowl, whisk together the vinegar, sugar, and salt. Add the cabbage and toss well. Set aside.
- Step 5Spread mustard on one side of each bread slice. On 4 of the bread slices, arrange 4 to 5 slices of the corned beef and 1/2 cup of the cabbage. (The cabbage can also be served on the side.) Top with the remaining 4 bread slices.
- Step 6 Optional: In a large nonstick skillet, heat 2 tablespoons of the butter over medium heat. Working in 2 batches, toast 2 of the sandwiches until golden brown on both sides, 6 to 8 minutes total. Repeat with the remaining 2 tablespoons of butter and 2 sandwiches.
- Step 7 Slice the sandwiches in half; serve with dill pickle spears and potato chips.
Tip: The corned beef can be cooked up to three days in advance. Quickly reheat it by slicing the meat and briefly steaming the slices in the nonstick skillet before assembling the sandwiches.
Chicago-Style Hot Dogs Require These 7 Toppings
This Is Ree's Favorite Way to Make Chicken Salad
Chicken BLTs With Pimento Cheese Are So Darn Good!
25 Quick Packed Lunches to Grab on the Go