Salted Beef Sandwich

Why You’ll Like It

I must warn you that my version of the Salted Beef Sandwich is really addicting. I find myself rotating the recipe using leftover brisket, chicken, pork, and any sliced cooked meat.

• Simple! – Simply put, my standard recipe is a corned beef sandwich with homemade red cabbage slaw with a honey mustard dressing.
• Packed with juicy red cabbage slaw – I find that the sandwich tastes much better when it’s all packed with juicy coleslaw.
• Use hearty bread – The bread turns a simple sandwich into a special dinner. You can use a normal bread roll, ciabatta, or whole grain bread but for me, it tastes better with rye bread or sourdough bread!

For the Perfect Salted Beef Sandwich

• Toast Separately – Toast the bread and cheese separately before assembling to keep the coleslaw crisp and prevent sogginess.
• Adjust the Dressing – If you prefer a tangier slaw, add a splash more lemon juice or Dijon mustard.
• Bread Choices – Rye or sourdough adds the best texture, but ciabatta or whole-grain bread also works well.
• Add a Kick – A dollop of horseradish or a sprinkle of black pepper can enhance the sandwich’s flavour.

What You Need

For the Sandwich

• 8 slices (1 lb) corned beef  
• 4 tbsp salted butter, softened
• 8 slices bread
• 4 slices Swiss cheese

Red Cabbage Slaw

• 4 cups red cabbage, shredded
• ½ cup carrot, shredded
• 1 tsp honey
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• ½ tbsp lemon juice, freshly squeezed
• 1 tbsp olive oil

How to Prepare The Salted Beef Sandwich Recipe

For the Coleslaw:

1. Mix the red cabbage, carrot, honey, mayonnaise, mustard, lemon juice, and olive oil in a bowl and set aside.

For the Sandwich:

1. Butter the bread on each slice of the sandwich
2. Top with 2 slices of corned beef and a slice of Swiss cheese for each sandwich.
3. Toast the bread in the oven until the cheese melts (tops and bottom separately)
4. On top of the cheese, pack the sandwich with coleslaw and cover with the top part.
5. Slice the sandwich and serve immediately.

Saving Salted Beef Sandwich For Later

• Refrigerate Leftovers –
  • Store any leftover corned beef in an airtight container in the fridge for up to 3 days.
  • Keep the slaw in a separate container and consume it within 2 days for the best freshness.
• Make-Ahead Notes – The sandwich is best enjoyed fresh, as storing it assembled may lead to soggy bread.

Serving The Salted Beef Sandwich

I’ve shared my favourite way to prepare this Corned Beef Sandwich when I have all the ingredients on hand. But serving it can be as flexible as your cravings! Whether you prefer extra toppings or a simpler version, here are some ideas:

• Serve as a Platter – Prepare extra slaw and honey mustard, and arrange everything with pickles for a deli-style experience. You can also let everyone assemble their sandwich—perfect for experimenting and discovering your unique favourite combination!
• Pair with a Side – Enjoy with a bowl of hot soup, crispy fries, or a fresh green salad for a well-rounded meal.
• Go Lighter – Swap out one slice of bread and serve it open-faced for a less heavy option while still enjoying all the flavours.

For More Sandwich Ideas

• Tamago sando (Japanese Egg Sandwich)
• Cheezy Texas Toast in Air Fryer
• Nandos Garlic Bread
• Turkish Beyti Kebab
• Vegan Kebab Shawarma Meat using Quorn Pieces
• Bread with Pioneer Woman Sausage Balls and topped Russian Olivier Potato Salad

Health Info

• Calories: 704.5
• Sugar: 9.57
• Sodium: 1855.4
• Fat: 51.78
• Carbohydrates: 39.15
• Fiber: 3.84
• Protein: 23.81