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. These homemade sandwiches are ideal for St. Patrick’s Day, game day, or anytime you are craving a comforting, easy-to-make meal.

With my easy recipe for slow-cooker corned beef or Instant Pot corned beef, you can make NYC Katz’s Deli corned beef sandwiches at home anytime! 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 that everyone loves. Stacked with layers of tender corned beef, crispy sauerkraut, melted cheese, and Russian dressing, and cooked to a crunchy finish in melted butter in a cast-iron pan.

Why you will love this recipe 

• The authentic taste: This is a truly authentic corned beef sandwich recipe, ideal for using leftover corned beef. It tastes like the sandwiches I used to get in New York City.
• It is quick and easy: It takes 10 minutes to assemble and cook this gourmet 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. I like making these and surprising the family with a picnic.

What you will need

• Corned beef: You can get yours from the deli, sliced about a quarter-inch thick, or make it from scratch. You can also try your hand at brining corned beef from scratch.
• Sauerkraut: Freshly made or purchased from the deli, it adds a tangy flavor and texture.
• Rye bread: Jewish rye bought at the deli, sliced thin. I also love this sandwich with fresh sourdough bread.
• Butter: Unsalted and softened to room temperature.
• 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 corned beef.
• Pickle relish: I prefer dill pickle relish for this sandwich.
• Swiss cheese: This is optional; it is not part of a Jewish sandwich, but I highly recommend trying it with the cheese if you can.

How to prepare it

Prep: I start by slicing the corned beef into 1/4-inch slices. Also, I drain the saukerkat and pat it dry.

Make the dressing: Mix all the ingredients in a bowl, stir well, and set aside.

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 foil ends up to seal the beef. Once the oven is hot, let the meat cook for 10 minutes. Another option is to place a skillet over high heat, add the sliced beef, and cook it for 1-2 minutes on each side.

Assemble the sandwich: Next, I spread about 2 tablespoons of Russian dressing on two slices of bread. On one, I add the beef, the saukercaut and the cheese. I top the sandwich with the other slice and gently press it down. I coat the top slice now with mayo or softened butter.

Cook it: I place a heavy-duty pan over medium-high heat, transfer the sandwich to it, coated-side down, and cook for 2-3 minutes, gently pressing it down. Also, I coat the top slice with butter or mayo, then flip the sandwich to cook the other side for 2-3 minutes, or until nicely browned.

Serve: Slice the Reuben sandwich in half with a serrated knife and serve it with crispy sweet potato fries on the side.

Expert tip

Sliced or shredded

I would say 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 a non-fatty brisket, slice it thinly 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.
• Drain the sauerkraut, and remove excess liquid by pressing it with a paper towel. This is done to avoid adding extra moisture to the sandwich, which would make it soggy.
• Horseradish is an essential ingredient in Russian dressing. If you are not a fan, use Thousand Island dressing instead.

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: While traditional sauces are Russian or Thousand Island, you can choose any you prefer. 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.

Serving suggestions:

Corned beef sandwiches are delicious for lunch, snacks, or dinner alongside 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 heartier by serving them with side dishes such as 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 not eaten right away. Only make as many as you plan to eat. If you have leftovers, wrap them tightly in plastic wrap or foil and refrigerate them for up to 24 hours.

Frequently asked questions

St. Patrick’s Day favorites:

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