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    Home » Recipes » Leftover Recipes

    Corned Beef Sandwich

    13 mins | Yield 2 | March 21, 2014 | Updated: January 28, 2019 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    This Corned Beef Sandwich shouldn’t be complicated. It is a smash and grab of what you have laying around, piled high to create the best damn bite you can shove in your mouth all at once. So Good.

    Corned Beef Sandwich | Kita Roberts GirlCarnivore.com

    Sandwiches shouldn’t be complicated. They should be a smash and grab of what you have laying around piled high to create the best damn bite you can shove in your mouth all at once. They should require napkins and be messy. Make your eyes roll back and you sigh in joy. They should make your lover worry. Then, they should make that lover sit back in proud satisfaction. Proud that you didn’t try to delicately slice up your masterpiece and eat it with a knife and fork. Proud that you are brave enough to go all in with bold combination of flavors. So look across the table, raise an eyebrow, take a bite. And see how your lover reacts.

    Either they get it, or it just wasn’t meant to be.

    Corned Beef Sandwich | Kita Roberts GirlCarnivore.com

    If you’ve tried my Corned Beef Sandwich recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Over the top sandwiches and burgers are totally my jive.  Check out these creations! You can’t stop at one bite.

    Fried Pork Chop Sandwich with Rosemary Truffle Aioli

    Messy Steak Sandwiches – AKA Steakbomb

    Leftover Smoked Turkey Sandwich

     

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    3 from 1 vote

    Corned Beef Sandwich

    Course: sandwich
    Cuisine: American
    Author: Kita Roberts
    Prep Time3 mins
    Cook Time10 mins
    Total Time13 mins
    Servings: 2
    Calories: 660kcal

    Ingredients

    • 1 tbs butter
    • 4 slices fresh pumpernickel or marbled rye bread
    • 1 tbs Russian dressing
    • ¾ cup fresh homemade coleslaw
    • salt and pepper
    • ¾ lbs sliced leftover corned beef
    • 2 slices swiss cheese

    Instructions

    • Preheat skillet or griddle over medium-high heat.
    • Smear one side of each slice of bread with the Russian dressing. Pile generous portions of coleslaw over the bottoms. Season with salt and pepper if desired. top with even more generous portions of sliced corned beef and a slice of cheese. Top with remaining bread halves.
    • Melt the butter in the skillet and place the sandwiches in. Press each to get a good brown on the bottom of the sandwich and cook 3 to 4 minutes before flipping and finishing off the other side to a nice toasted golden brown, about 3 to 4 minutes longer. 
    • The cheese should be melted and things should be starting to get messy.
    • Serve with pickles.

    Nutrition

    Nutrition Facts
    Corned Beef Sandwich
    Amount Per Serving
    Calories 660 Calories from Fat 387
    % Daily Value*
    Fat 43g66%
    Saturated Fat 17g106%
    Cholesterol 134mg45%
    Sodium 2558mg111%
    Potassium 679mg19%
    Carbohydrates 29g10%
    Fiber 4g17%
    Sugar 2g2%
    Protein 37g74%
    Vitamin A 435IU9%
    Vitamin C 55.5mg67%
    Calcium 279mg28%
    Iron 4.6mg26%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Why Corned Beef?

    There are parts of a cow that just aren’t easy to eat.  Brisket is tough, and generally chewy.  But, let it sit in a brine for a while, then slow cook it all day and suddenly it is tender as can be, and full of flavor.  This is why we make corned beef.  And the end product is well worth the wait.

    Corned Beef Sandwich | Kita Roberts GirlCarnivore.com

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Christiane ~ Taking on Magazines One Recipe at a Time says

      March 21, 2014 at 10:30 am

      Dude. That’s an amazing sandwich. And you’re right about every word. My man would be proud to see the slaw dripping off my chin. Ok, well, maybe not proud. But he’d definitely hand me a napkin. 🙂

      Reply
    2. Tom says

      March 14, 2019 at 1:47 am

      3 stars
      Your recipe is OK but I prefer the more traditional rye bread for my corned beef sandwich.
      Also use yellow mustard and Fontina cheese.

      Sorry just not a big fan of pumpernickel bread.

      Reply
    3. Bayles says

      November 02, 2021 at 9:40 pm

      I’ve been making that sandwich for years and agree it’s awesome, however have you tried it with 1000 island dressing instead of Russian.

      Reply
      • Kita says

        November 02, 2021 at 9:52 pm

        Thank you! I have switched it up a few times with 1000 island (mainly because it’s so much easier to find). So good!

        Reply

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