Corned Beef and Slaw Sandwich

An extremely addicting sandwich.

A great way to reinvent leftovers is to make a sandwich out of them.

And in this case, it’s not just any sandwich, it’s a corned beef sandwich globs of juicy homemade coleslaw on it.

The sandwich is even better if the slaw is so packed that it’s falling out of the sides of the sandwich.  YUM.

This recipe is for leftover corned beef but ham or turkey along with this homemade slaw would be great as well. F

And feel free to use your favorite bread too.  A really good bread can make all the difference in the world when it comes to really really good sandwiches.

I used toasted sourdough wheat bread but a big old bun would be super tasty too.

Speaking of corned beef, here is a really good recipe for making it “Slow Cooker Guinness Corned Beef and Cabbage” and here is a another delicious recipe for corned beef leftovers “Corned Beef Taquitos with Homemade Avocado Sauce“.

Let’s check out the ingredients.

For the Coleslaw – green and purple (red) cabbage, carrots, green onion, rice vinegar, mayonnaise, sugar, salt and pepper

For the Sandwich – sliced corned beef, sliced Swiss cheese, slices of wheat bread, horseradish (from a jar), yellow mustard and mayonnaise

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Coleslaw:

In a medium size bowl add the green cabbage,

purple cabbage,

carrots, and green onion.

Then add the…

…rice vinegar,

mayonnaise,

salt and pepper.

And add one more thing…

…don’t forget the sugar like I did.  Ok, now you can add the sugar.

Mix together and set aside.

For the Sandwich:

Spread the horseradish…

…and mayonnaise on one of the slices of bread (per sandwich).

Then,

top with the sliced corned beef,

and Swiss cheese.

Put the plain slice of bread, and the slice with the corned beef and cheese in a toaster oven and toast until the bread toasts and the cheese melts.

Add the mustard to the plain slice of bread.

Top the melted Swiss cheese with the coleslaw.

Then top the slaw with the piece of bread that has the mustard on it.  Slice the sandwich and enjoy!

Thank you so much for stopping by CCC!

More Sandwich Recipes You May Like:

Grilled Blue Cheese and Bacon Basil Turkey Burgers

Veggie Feta and Arugula Pita Sandwich with Tzatziki Sauce

Dill and Toasted Almond Chicken Salad with Grapes

Seasoned Ground Turkey Pitas

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Print Recipe

Corned Beef and Slaw Sandwich

An extremely addicting sandwich.

Course Main Course

Cuisine American

Keyword Corned Beef, Corned Beef Sandwich

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 2

Author [email protected]

Ingredients

For the Coleslaw:

• 1 cup shredded green cabbage
• 1/3 cup shredded purple (red) cabbage
• 1/4 cup chopped carrots
• 1 green onion chopped
• 2 teaspoons rice vinegar
• 1/4 cup mayonnaise
• 2 teaspoons sugar
• 4 dashes salt
• 3 dashes ground black pepper

For the Sandwich:

• 4 slices wheat sandwich bread
• 2 servings sliced corned beef
• 6 slices Swiss cheese
• 3 teaspoons prepared grated horseradish
• 1 tablespoon mayonnaise
• 1 tablespoon yellow mustard
• 1-1/2 cups Coleslaw

Instructions

For the Coleslaw:

1. In a medium size bowl add the green cabbage, purple cabbage, carrots, green onion, rice vinegar, mayonnaise, sugar, salt and pepper. Mix together and set aside.

For the Sandwich:

1. Spread the horseradish and mayonnaise on one slice of bread (for each sandwich).  Then top with the sliced corned beef and Swiss cheese.

2. Put the plain slice of bread, and the slices with the corned beef and cheese in a toaster oven.  Toast until the bread toasts and the cheese melts. 

3. Add the mustard to the plain slice of bread. Top the melted Swiss cheese with the slaw. Then top the slaw with the piece of bread that has the mustard on it. 

4. Slice the sandwich and serve right away while warm.

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