I love this Salted Beef Sandwich recipe especially for a lazy Sunday evening when I have plenty of leftovers from the weekend and don’t feel like lifting up a finger and clean up all the mess in the kitchen! As regards salted beef, I always keep a can of corned beef that I use either for this recipe or the panackelty, I add some red cabbage slaw and in 10 minutes everyone is munching his sandwich!
Yields: 4 sandwiches
Prep Time: 10 mins Cook Time: 0 mins Total: 10 mins
What is the Salted Beef Sandwich?
I must warn you that my version of the Salted Beef Sandwich is really addicting and I find myself rotating the recipe using leftover brisket, chicken, pork, and any sliced cooked meats.
Simply put, my standard recipe is a corned beef sandwich with homemade red cabbage slaw with a honey mustard dressing. I find that the sandwich tastes much better when it’s all packed with juicy coleslaw. Also, you can use a normal bread roll, ciabatta, Sicilian bread, whole grain bread, or just plain white bread as you prefer. However, the bread turns a simple sandwich into a special dinner.
Salted Beef Sandwich Recipe
Ingredients
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
For the Coleslaw:
- Mix the red cabbage, carrot, honey, mayonnaise, mustard, lemon juice, and olive oil in a bowl and set aside.
For the Sandwich:
- Butter the bread on each slice of the sandwich
- Top with 2 slices of corned beef and a slice of Swiss cheese for each sandwich.
- Toast the bread in the oven until the cheese melts (tops and bottom separately)
- On top of the cheese, pack the sandwich with coleslaw and cover with the top part.
- Slice the sandwich and serve immediately.
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Salted Beef Sandwich
Ingredients
For the sandwich
- 8 slices 1 lbs corned beef
- 4 tbsp salted butter softened
- 8 slices bread
- 4 slices swiss cheese
For the 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
Instructions
For the sandwich
- Butter the bread on each slice of the sandwich
- Top with 2 slices of corned beef and a slice Swiss cheese for each sandwich.
- Toast the bread in the oven until the cheese melts (tops and bottom separately)
- On top of the cheese, pack the sandwich with coleslaw and cover with the top part.
- Slice the sandwich and serve immediately.
For the coleslaw
- Mix the red cabbage, carrot, honey, mayonnaise, mustard, lemon juice and olive oil in a bowl and set aside.
