Delight in a Classic Corned Beef Sandwich: Recipes and Variations

Preparing a corned beef sandwich is a delightful way to enjoy a classic and hearty meal. This beginner-friendly recipe will guide you through the preparation process, and we'll also explore three popular twists on the classic dish. Follow the detailed instructions below to enjoy a warm and delicious corned beef sandwich!

Basic Corned Beef Sandwich

Ingredients

4-6 ounces corned beef, sliced Bread: rye or pumpernickel, or any bread of your choice Swiss cheese: optional, 1-2 slices Sauerkraut: optional, about 1/4 cup per sandwich Mustard: yellow or Dijon to taste Butter: for grilling, optional

Instructions

Prepare the Bread: If you prefer a grilled sandwich, spread butter on one side of each slice of bread. Layer the Ingredients: On the non-buttered side of one slice of bread, layer the corned beef evenly. Optional: place Swiss cheese and sauerkraut on top of the corned beef. Spread mustard on the other slice of bread, the side that will face the filling. Assemble the Sandwich: Place the second slice of bread on top, mustard side down, to create a sandwich. Grill the Sandwich (optional): Heat a skillet over medium heat. Place the sandwich in the skillet, buttered side down. Grill for about 3-4 minutes or until the bread is golden brown and crispy. Flip and grill the other side for another 3-4 minutes, pressing down gently with a spatula. Serve: Remove the sandwich from the skillet and let it cool for a minute. Slice in half if desired, and serve with pickles or chips on the side.

Popular Variations

Explore different flavors and textures by customizing your corned beef sandwich. Here are three popular options:

Classical Reuben Sandwich

Ingredients:

Sliced rye bread Corned beef, thinly sliced Sauerkraut, drained Swiss cheese slices Diablo or Thousand Island dressing Butter or margarine, softened (optional)

Instructions:

Spread softened butter on one side of each slice of rye bread. Layer slices of Swiss cheese, corned beef, and drained sauerkraut on the unbuttered side of one slice of bread. Spread Diablo or Thousand Island dressing on the unbuttered side of the other slice of bread. Place the dressing-side down on top of the sandwich to form a sandwich. Heat a skillet over medium heat and grill the sandwich until golden brown on both sides and the cheese is melted. Slice the sandwich in half and serve hot.

Corned Beef and Coleslaw Sandwich

Ingredients:

Sliced sandwich bread or rolls Corned beef, thinly sliced Creamy coleslaw, homemade or store-bought Mustard or mayonnaise, optional

Instructions:

Spread mustard or mayonnaise on one side of each slice of bread if desired. Layer slices of corned beef on one slice of bread. Top the corned beef with a generous amount of creamy coleslaw. Place the other slice of bread on top to form a sandwich. Cut the sandwich in half and serve immediately.

Corned Beef and Pickle Sandwich

Ingredients:

Sliced sandwich bread or rolls Corned beef, thinly sliced Dill pickles, thinly sliced Mustard or mayonnaise, optional

Instructions:

Spread mustard or mayonnaise on one side of each slice of bread if desired. Layer slices of corned beef on one slice of bread. Top the corned beef with thinly sliced dill pickles. Place the other slice of bread on top to form a sandwich. Cut the sandwich in half and serve immediately.

Tips for Customizing Your Sandwich

Variations: Feel free to add other toppings like sliced pickles or onions. Reheating Corned Beef: If your corned beef is cold, consider heating it up in the microwave or in a pan before assembling the sandwich for a warm and melty experience.

Enjoy your corned beef sandwich!