Homemade Corned Beef Sandwiches

If you have never visited a New York delicatessen, you are missing out on some incredible sandwiches. The homemade corned beef sandwiches I make were inspired by a Jewish deli in New York City where I used to live. They are served on toasted rye bread, topped with sauerkraut and homemade Russian dressing.

With my easy recipe for slow-cooker corned beef, you can make NYC Katz Deli corned beef sandwiches anytime you want at home! This will save you money and a trip to NYC!

This is an easy recipe that you can make from scratch, and it’s a great way to use leftover corned beef. I like mine on rye bread, but toasted sourdough is another great option. While Jewish eateries won’t add cheese to these sandwiches, try it with some melted Swiss cheese and tangy mustard; it’s a fantastic combo!

Why you will love this recipe 

• The authentic taste: This is a genuinely authentic corned beef sandwich recipe.
• It is quick and easy: It takes 10 minutes and is as simple as making a sandwich.
• Versatile: Change the bread, cheese, or dressing without ruining the sandwich.
• You can take it on the go: You can take it to the park, the lake, or your backyard.

What you will need

For the sandwich:

• Corned beef – You can get yours from the deli sliced about a quarter-inch thick, or make my Instant Pot Corned Beef recipe. You can also try your hand at brining corned beef from scratch.
• Sauerkraut – Freshly made or bought from the deli. 
• Rye bread – Jewish rye bought at the deli, sliced thin.
• Butter – Unsalted and softened to room temperature.
• Russian dressing – I share my recipe below or use store-bought.
• Pickle relish – I prefer dill pickle relish for this sandwich.
• Swiss cheese – This is optional, but I highly recommend it.

For the Russian dressing, I mix mayo with sour cream (or Greek yogurt). I also add ketchup, pickle relish, lemon juice, grated horseradish, salt, and pepper. This dressing goes perfectly with the tender, shredded corned beef.

How to make

1. Heat the beef: I preheat the oven to 350 degrees F and line a baking pan with aluminum foil. I add two tablespoons of water to the pan and fold the ends of the foil up to seal the beef. Once the oven is hot, let the meat cook for 10 minutes.
2. Make the dressing: I mix all the dressing ingredients in a bowl and stir well.
3. Fix the sandwich: I brush one side of each bread slice with butter, cook on a hot skillet until toasted, and spread the dressing on the other side. I top one slice with relish and add corned beef on the other side. Put cheese on top of the meat, toast it in the oven, and then add sauerkraut.
4. Serve: Once the cheese melts, I put the sandwiches together and serve them. 

Expert tip

Sliced or shredded

It depends on the meat. If your corned beef is too full of gristle or fat, you may have to shred it to make a sandwich. Sometimes, you cannot remove all the fat without destroying the slices. If you are cutting the brisket, which is not fatty, cut it in thin slices against the grain after it rests for about 15 to 20 minutes. The thinner the slices, the better.

However, if the meat is tough and full of pockmarks that will leave you with nothing but chunks, go ahead and shred it. If you want it even more tender, toss it in the food processor and let it do all the work.

More tips to consider:

• Always toast the bread, especially if you do not plan on eating the sandwich immediately. It takes longer for toasted bread to get soggy.
• To substitute sauerkraut, try using kimchi, coleslaw, or cabbage.
• Horseradish is an essential ingredient in Russian dressing. If you do not like it, use Thousand Island dressing instead.
• Corned beef is made with fatty meat that is brined for a long time to make it tender and rich. Some spicy brown mustard will bring out the flavors.

Recipe variations and add-ins:

• Other bread: If you do not like rye bread, you can use sourdough, pumpernickel, or whole-grain bread.
• Other sauces: Although traditional sauces are Russian or Thousand Island, you can choose what you like. Sometimes, I use French or Catalina dressing.
• Southwestern corned beef sandwiches: Top with Cajun seasoning, bell peppers, onions, and lots of pepper jack cheese instead of Swiss. 
• Mexican night: Sprinkle with taco seasoning, top with salsa, and switch the Swiss with nacho cheese sauce. Then remove the sauerkraut and add lettuce and Rotel for a Mexican-style sandwich.
• Gluten-free: Use gluten-free bread for a GF sandwich.
• Press: Use a panini pressed to make these crispy.

Serving suggestions:

Corned beef sandwiches are delicious for lunch, snacks, or even for dinner with other dishes. They pair well with crunchy homemade coleslaw and potato chips on the side. Any kind of soup is great with this sandwich, especially my Instant Pot tomato soup. It is so easy to cook in minutes.

Triple or quadruple the recipe and chop it into smaller pieces for a party or celebration. You can always make these sandwiches heartily by serving them with side dishes like macaroni and cheese or a traditional Irish colcannon. For dessert, try my Bailey’s brownie cheesecake or Bailey’s poke cake, both are delicious and can be made in advance.

How to store leftovers:

• Refrigerate: These sandwiches tend to get soggy if you do not eat them right away. Only make as many as you plan to eat. If you have leftovers, you can refrigerate them. They will still be good for two days, but the bread will be soggy, so you will need new bread and maybe some new sauerkraut and cheese.   

Frequently asked questions

St. Patrick’s Day Favorites:

I have some other delicious and amazing recipes that are perfect for St. Patrick’s Day. Some of my all-time favorite Irish-inspired recipes are: