Corned Beef Sandwiches are the homemade take on the classic deli sandwiches of corned beef with toasted rye bread, sauerkraut and Russian dressing.

We have some delicious and popular Corned Beef recipes on the blog. You can make Slow Cooker Corned Beef or you can make this Instant Pot Corned Beef recipe. Corned beef leftovers don’t have to be boring, when you can make these delicious sandwiches for lunch or dinner.

Corned Beef Sandwiches

Homemade Corned Beef Sandwiches

Sandwiches and Corned Beef are my weakness. I live in New York City, and we have lots of deli shops here. We also have a lot of Jewish eateries. Do you know what those two have in common? They serve amazing sandwiches! A good deli sandwich will make you come back for more and more every single time.

Every time I am at a Jewish diner, I have a hard time deciding between the pastrami sandwich and the corned beef sandwich. Most of the time I will choose the later, because Corned Beef Sandwiches are my absolute favorite. With this easy recipe you can make Corned Beef Sandwiches anytime you want! I love using Slow Cooker Corned Beef in this recipe and highly recommend you make it too!

Homemade Corned Beef Sandwiches

What Do You Put On Corned Beef Sandwiches?

  • Rye Bread – well, this is not IN, but classic corned beef sandwiches are made on rye bread.
  • Russian Dressing
  • Dill Pickle Relish
  • Sauerkraut
  • Swiss Cheese – this one is optional, a jewish eatery will never serve their sandwiches with cheese.

How Do You Cook Corned Beef?

  • In the Slow Cooker, it takes about 8-10 hours on low and this is the recipe I always make!
  • Oven option –  it will take about 4-6 hours, depends how big is the brisket.
  • In the Pressure Cooker – it will take about 1.5 hours, try my Instant Pot Corned Beef recipe.

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Homemade Corned Beef Sandwiches Recipe

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The real deal Corned Beef Sandwiches are the homemade take on the classic deli sandwiches of corned beef with toasted rye bread, sauerkraut and Russian dressing.
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Corned Beef Sandwiches

Corned Beef Sandwiches are the homemade take on the classic deli sandwiches of corned beef with toasted rye bread, sauerkraut and Russian dressing.

Ingredients

  • 1 lb sliced corned beef
  • 1/2 lb sauerkraut
  • 8 slices Jewish rye bread
  • 5 tablespoons unsalted butter softened
  • 8 tablespoons Russian Dressing
  • 4 tablespoons Dill Pickle Relish
  • 8 slices Swiss cheese
If you don't have Russian dressing, here is how to make it:
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 3 tablespoons ketchup
  • 1 tablespoon dill pickle relish
  • 1 tablespoon fresh juice
  • 1 teaspoon grated horseradish from a jar
  • Salt and freshly ground black pepper

Instructions

If Making Homemade Corned Beef:
  1. If you are making homemade corned beef follow this recipe.
If Using Store Bought Corned Beef:
  1. If you are using store bought, deli corned beef, add it to a baking pan lined with aluminum foil. Preheat oven to 350 degrees F and add 2 tablespoon of water to the corned beef. Bring foil endless up and seal the beef.
  2. Transfer to the oven and heat for about 10 minutes.
If Making Homemade Russian Dressing
  1. In a medium bowl combine all the dressing ingredients, stir well. Season dressing with salt and pepper and set aside.
Sandwiches:
  1. Preheat oven to 350 degrees F.
  2. Brush 1 side of the bread slices with butter. Cook on a hot cast iron skillet, buttered side down until toasted. Just a few minutes.
  3. Spread Russian dressing generously all over the un-toasted side of the bread slices.
  4. Per sandwich: top one slice with dill pickle relish. Pile corned beef on the other slice.
  5. Top beef with sauerkraut. Top with the slice with dill pickle relish over the corned beef.
  6. Slice and enjoy!
If using Swiss Cheese:
  1. Preheat oven to 350 degrees F.
  2. Place bread slices on a baking pan.
  3. Spread Russian dressing generously all over the untoasted side of the bread slices.
  4. Per sandwich: top one slice with dill pickle relish. Pile corned beef on the other slice.
  5. Top beef with swiss cheese slices.
  6. Toast the slices that have cheese in the oven for about 3-5 minutes, until cheese is melted.
  7. Top beef with sauerkraut.
  8. Top with the slice with dill pickle relish over the corned beef.
  9. Slice and enjoy!
Recipe Notes

Drain corned beef and sauerkraut of excess water.

Calories: 568, Fat: 34g, Saturated Fat: 12g, Cholesterol: 87mg, Sodium: 2124mg, Potassium: 458mg, Carbohydrates: 39g, Fiber: 3g, Sugar: 14g, Protein: 26g, Vitamin A: 8.5%, Vitamin C: 33.5%, Calcium: 37.3%, Iron: 18.7%

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Corned Beef Sandwiches are the homemade take on the classic deli sandwiches of corned beef with toasted rye bread, sauerkraut and Russian dressing.
Homemade Corned Beef Sandwiches are the homemade take on the classic deli sandwiches of corned beef with toasted rye bread, sauerkraut and Russian dressing.
Slow Cooker Corned Beef Sandwiches are the homemade take on the classic deli sandwiches of corned beef with toasted rye bread, sauerkraut and Russian dressing.