Corned Beef and Swiss Sandwich

Name: Corned Beef and Swiss Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving
Ingredients: ¼ cup mayonnaise; 2 tablespoons apple cider vinegar; ½ teaspoon onion powder; 1 teaspoon honey; Pinch kosher salt; 8 ounce package coleslaw mix; ½ cup mayonnaise; 2 tablespoons ketchup; 2 tablespoons sweet pickle relish; 1 teaspoon lemon juice; ¼ teaspoon salt; ½ teaspoon paprika; 4 lices sourdough bread; butter; 4-8 lices corned beef; 2-4 lices Swiss cheese; coleslaw; Thousand Island dressing; Mini sweet or Dill pickles

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2
Calories
419 kcal
Course
Main Course, Lunch
Cuisine
American, British, Irish

Corned Beef and Swiss Sandwich

Shannon Lee

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Ready in just 20 minutes, this Corned Beef Sandwich was my dad’s favorite, and now it’s mine too! Packed with tender corned beef, melty Swiss cheese, tangy coleslaw, and creamy Thousand Island dressing, all on perfectly toasted sourdough—it’s crispy, savory, and absolutely delicious.

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Ingredients

Servings

For the coleslaw

¼ cup mayonnaise I like using Avocado mayo, use your favec, probably just not Miracle Whip (too sweet)
2 tablespoons apple cider vinegar see note 1
½ teaspoon onion powder
1 teaspoon honey
Pinch kosher salt
8 ounce package coleslaw mix

Thousand Island dressing

½ cup mayonnaise See note 2
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 teaspoon lemon juice
¼ teaspoon salt
½ teaspoon paprika

Sandwiches

4 lices sourdough bread see Note 3
butter room temperature for spreading on the bread (see Note 5)
4-8 lices corned beef leftover or see Note 4
2-4 lices Swiss cheese
coleslaw recipe above
Thousand Island dressing recipe above
Mini sweet or Dill pickles optional garnish.

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Instructions

Make the coleslaw

In a medium-sized bowl, combine ¼ cup mayonnaise, apple cider vinegar, onion powder, honey, and salt, whisk together to combine well.Add the coleslaw mix and toss using tongs to distribute the dressing. Set aside.

Make the Thousand Island dressing

In a small bowl, or mason jar, add ½ cup mayonnaise, ketchup, pickle relish, lemon juice, salt and paprika. Stir well and set aside. If you’re using a mason jar, put the lid on securely and shake well.

Assemble the Sandwiches

Preheat the oven to broil.Butter both sides of each piece of bread. Lay them out on a sheet pan and broil for 1-2 minutes (keep a close eye as it can burn easily!). They should be toasted to a light golden.
Flip the bread over, and broil for another 1-2 minutes.Remove the pan from the oven, and remove 2 pieces of bread to a plate (these will be the sandwich tops and you don’t want them overdone).
Turn the oven to 350°. On the remaining pieces of bread, carefully add the corned beef and the cheese and place them back in the oven on the middle rack for about 5 minutes or until the meat is warmed and the cheese is melted.
Remove the sandwiches from the oven and transfer to a plate. Top it with coleslaw and a drizzle of Thousand Island dressing, add the reserved toasted bread to the top and serve immediately.

Equipments used:

Notes

White vinegar, red wine vinegar or white wine vinegar can be substituted for apple cider vinegar. If you like your coleslaw with a more generous amount of dressing, add a couple more tablespoons of mayo. You will have extra coleslaw, enjoy the leftovers as a side dish. Fresh squeezed lemon is best, but in a pinch you can use bottled lemon juice, or use white vinegar. Making the coleslaw a couple of hours ahead of time will allow the flavors to meld more, but this is optional.
You can substitute store-bought if you don’t want to make your own Thousand Island dressing. You will also have some leftover Thousand Island dressing for your next salad or burger. Store in the fridge for up to a week.
Or your favorite bread. French bread, Rye bread, and Pumpernickel would all be fabulous here.
If you don’t have leftover corned beef, use deli corned beef, sliced pastrami, roast beef, or turkey. If you aren’t using leftover corned beef, deli corned beef is great too.
Room temperature butter will make it MUCH easier to spread on the bread. If yours is cold you can soften it in the microwave, by warming it in 6-8 second increments. Spread the butter evenly and all the way to the edges of the bread, this will prevent getting the edges overdone.
Best enjoyed fresh, but if needed, wrap sandwiches (without coleslaw and dressing) in foil or wax paper and refrigerate for up to 2 days. Reheat in a 350°F oven for about 10 minutes. For the best texture, store ingredients separately and assemble before eating. Extra Thousand Island dressing keeps in the fridge for up to a week!
Skillet Method for Corned Beef Sandwiches
Butter one side of each bread slice and place one slice butter-side down in a skillet over medium heat. Layer on Swiss cheese, corned beef, and coleslaw, then spread Thousand Island dressing on the other slice.
Top with the second slice, butter-side up, and cook for 3-4 minutes, pressing gently. Flip and cook another 3-4 minutes until golden and melty. Add extra coleslaw if desired and enjoy!
White vinegar, red wine vinegar or white wine vinegar can be substituted for apple cider vinegar. If you like your coleslaw with a more generous amount of dressing, add a couple more tablespoons of mayo. You will have extra coleslaw, enjoy the leftovers as a side dish. Fresh squeezed lemon is best, but in a pinch you can use bottled lemon juice, or use white vinegar. Making the coleslaw a couple of hours ahead of time will allow the flavors to meld more, but this is optional.
You can substitute store-bought if you don’t want to make your own Thousand Island dressing. You will also have some leftover Thousand Island dressing for your next salad or burger. Store in the fridge for up to a week.
Or your favorite bread. French bread, Rye bread, and Pumpernickel would all be fabulous here.
If you don’t have leftover corned beef, use deli corned beef, sliced pastrami, roast beef, or turkey. If you aren’t using leftover corned beef, deli corned beef is great too.
Room temperature butter will make it MUCH easier to spread on the bread. If yours is cold you can soften it in the microwave, by warming it in 6-8 second increments. Spread the butter evenly and all the way to the edges of the bread, this will prevent getting the edges overdone.

Nutrition Information

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Calories 419kcal (21%) Carbohydrates 67g (22%) Protein 19g (38%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 17mg (6%) Sodium 826mg (34%) Potassium 168mg (5%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 141IU (3%) Vitamin C 1mg (1%) Calcium 218mg (22%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 419 kcal

% Daily Value*

Calories	419kcal	21%
Carbohydrates	67g	22%
Protein	19g	38%
Fat	9g	14%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	17mg	6%
Sodium	826mg	34%
Potassium	168mg	4%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	141IU	3%
Vitamin C	1mg	1%
Calcium	218mg	22%
Iron	5mg	28%