Corned Beef Sandwich

Does your local deli make a corned beef sandwich as good as this one? Use Swiss on this Irish melt instead of cheddar for the taste of its kissing-cousin Rueben.

corned beef sandwich


  • 2 1/2 Tbsp butter, room temperature and divided
  • 1 onion, sliced
  • 2 cups coleslaw mix
  • 1/4 cup mayonnaise
  • 4 slices of rye bread (or pumpernickel)
  • 1 1/2 tsp brown mustard
  • 1/8 tsp thyme
  • 8 slices of corned beef
  • 8 slices of sharp cheddar cheese


Melt 1 Tbsp of butter in a large pan over medium heat.

Add onion and sauté 5 minutes or until just beginning to brown.

Add coleslaw mix and cook 3 minutes or until the color turns a very bright green.

Remove from stove.

Stir in mayonnaise and cover the slaw well.

Place bread in a single layer on a broiler pan.

Broil 2 minutes on each side or until toasted. Don't burn the edges.

Remove the bread and set aside.

Place the remaining butter into a small bowl.

Add the mustard and thyme and stir until well blended.

Spread one side of each slice of bread with the mixture.

Add the coleslaw mixture, followed by 2 pieces of corned beef, and top with 2 slices of cheese.

Broil 3 minutes or until the sandwich is hot and the cheese is melted.

Serves 4.


Use Swiss cheese instead of cheddar for a Rueben taste.

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