Corned beef sandwich recipe on or served after St. Patricks Day is a delicious lunch served on bread or rolls. You can use leftover corned beef when it has cooled, or fresh meat right out of the oven that is still warm with mustard and pickles.
Maybe you call this a corn beef sandwich, I get it, my daughter did until she was like a teen too and it was too cute to correct her. 😉 We always seem to have a bit of meat left over the popular holiday when this is served and love new ways to enjoy it at home. (affiliate links present)
Corned Beef Sandwich
THIS is a classic grocery store deli favorite featuring thinly sliced corned beef in the oven piled high between slices of fresh rye or pumpernickel bread. Add your favorite toppings like sauerkraut, Swiss cheese, and tangy mustard for a hearty and satisfying lunch experience.
The first thing you need to do is get this marinated cut of beef cooked until it is fork tender and super duper easy to slice thru. If it is a bit tough to move the knife thru the meat it needs longer, period. As for how you get this done, that is up to you. I will say that if I had to choose from all of them, Slow Cooker Corned Beef Brisket is where it is at. Period.
How to Cook Melt in Your Mouth Corned Beef
Cooking Corned Beef and Cabbage right is key. And the texture is where it’s at. Tender tender is what you want. Below we will share how to get this done in the oven but will include a few other methods throughout this post so you can find the right fit for you.
If you want the all time fastest method of them all, use a pressure cooker. You can follow our Ninja Foodi corned beef post to follow that. Any brand that is electric will work with this one though. Instant Pot or Crockpot Express has the same necessary function needed for this one.
- 1.5 lbs. corned beef
- Slices bread 2 per sandwich
- Leaves lettuce if desired
- You can use dijon, yellow or best is our corned beef mustard
- 24 slices dill pickles are optional
- Softened or melted butter
I mean once you have the meat ready and bread or rolls then the inside add ins are up to you. For us we do all out with the dill flavors. I have come up with an ever popular sauce linked above to use along with sandwich pickles and if I have cheese on hand I will add a slice of that too. OR make deconstructed with rye bread to make our Corned Beef Casserole.
Classic Reuben Sandwiches
This is the main protein in this popular meal too, and the only difference is the toppings. Swiss is a must when making those. Then you would transition this one to a reuben with some corned beef sauerkraut on rye bread with Russian dressing or Thousand Island dressing instead.
Corned Beef Sliders
Slider buns are smaller and typically square or round in shape, designed to hold a single small sandwich or burger. They are perfect for serving smaller portions or game day appetizer-sized air fryer sandwiches like we did with these.
- Preheat the oven to 340 F.
- Cover the roasting dish with non stick foil.
- Put corned beef in and sprinkle top with packaged pickling spices. Or make your own with our Corned Beef Spice Recipe.
- Wrap top tightly in foil and bake for 120 minutes or until easy to slice.
- With a sharp knife, cut the corned beef into thin slices. Smear butter on one side of 2 slices of bread. Set one with butter down into a pan on stove over medium heat. Spread mustard on the non buttered side of the other piece of bread.
- Place 4-5 slices of corned beef on bread in the pan with other mustard side facing down with buttered side facing up.
- (a slice of cheese like Swiss could be added on top of the mustard so it melts in the pan if you like too)
Once browned on one side, flip to the other. Remove, can add slices of cool pickles or pickle relish inside before serving.
What to Make with Leftover Corned Beef
You can use leftovers the next way inside the middle of Grilled Cheese, or our Leftover Corned Beef Soup too which is a great tweak. Or dice up and put inside a chowder is great too. Jump to recipe and get started.
Corned Beef Sandwich Recipe
Equipment
- 1 9×13 pan
- 1 cutting board
- 1 knife
Ingredients
- 1.5 lbs. corned beef
- 1 packet Corned Beef Spice Recipe, should come in package, recipe here if needed
- 16 slices bread, 2 per sandwich
- 3 tbsp butter, softened
- 3 tbsp mustard
- 8 slices Swiss cheese, optional
- 8 leaves lettuce, optional
- 24 slices pickles, optional
Instructions
- Preheat the oven to 340 F. Cover the roasting dish with non stick foil. Put corned beef in and sprinkle top with packaged pickling spices. Wrap top tightly in foil and bake for 120 minutes or until easy to slice.
- With a sharp knife, cut the corned beef into thin slices. Smear butter on one side of 2 slices of bread. Set one with butter down into a pan on stove over medium heat. Spread mustard on the non buttered side of the other piece of bread. (a slice of cheese like Swiss could be added on top of the mustard so it melts in the pan if you like too)
- Place 4-5 slices of corned beef on bread in the pan with other mustard side facing down with buttered side facing up. Once browned on one side, flip to the other.
- Remove, can add slices of cool pickles and/or lettuce leaves inside before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
