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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.
Course Main Course
Cuisine American
Keyword Corned Beef Sandwiches
Prep Time 10 minutes
Cook Time 7 hours 40 minutes
Total Time 7 hours 50 minutes
Servings 6 servings
Calories 568kcal
Author Catalina Castravet

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 lemon juice or pickle juice
  • 1 teaspoon grated horseradish from a jar
  • Salt and freshly ground black pepper
US Customary - Metric

Instructions

If Making Homemade Corned Beef:

  • If you are making homemade corned beef follow this recipe.

If Using Store Bought Corned Beef:

  • 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.
  • Transfer to the oven and heat for about 10 minutes.

If Making Homemade Russian Dressing

  • In a medium bowl combine all the dressing ingredients, stir well. Season dressing with salt and pepper and set aside.

Sandwiches:

  • Preheat oven to 350 degrees F.
  • 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.
  • Spread Russian dressing generously all over the un-toasted side of the bread slices.
  • Per sandwich: top one slice with dill pickle relish. Pile corned beef on the other slice.
  • Top beef with sauerkraut. Top with the slice with dill pickle relish over the corned beef.
  • Slice and enjoy!

If using Swiss Cheese:

  • Preheat oven to 350 degrees F.
  • Place bread slices on a baking pan.
  • Spread Russian dressing generously all over the untoasted side of the bread slices.
  • Per sandwich: top one slice with dill pickle relish. Pile corned beef on the other slice.
  • Top beef with swiss cheese slices.
  • Toast the slices that have cheese in the oven for about 3-5 minutes, until cheese is melted.
  • Top beef with sauerkraut.
  • Top with the slice with dill pickle relish over the corned beef.
  • Slice and enjoy!

Notes

Drain corned beef and sauerkraut of excess water.

Nutrition

Serving: 0g | Calories: 568kcal | Carbohydrates: 39g | Protein: 26g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 2124mg | Potassium: 458mg | Fiber: 3g | Sugar: 14g | Vitamin A: 425IU | Vitamin C: 27.6mg | Calcium: 373mg | Iron: 3.4mg