You might be surprised to learn that corned beef was very popular throughout World War I and II when fresh meat was heavily rationed. It continued to remain a favorite among households, especially during the holiday of St. Patrick’s Day.
Depending on what region you’re ordering or making your corned beef sandwiches in, recipes vary greatly regarding ingredients.
Not only is corned beef salted, but sugar and various spices are usually included to give the meat a very distinct flavor. Another popular dish is a corned beef hash, usually served for breakfast.
Interested in trying out corned beef sandwich ideas for yourself?
Check out the recipes listed below and find your favorite variation!
If you’re looking for a solid, basic corned beef sandwich recipe, this is it.
The sandwiches themselves come out looking fresh and light, despite corned beef being a notoriously heavy food.
The toasted bread adds a crunch to this sandwich that will make you close your eyes in satisfaction. Looking for a mouth-watering side? Pair this quick meal with pickles!
This particular recipe follows the Irish tradition, one of the more common takes on corned beef sandwiches. But it’s not traditional!
If you’re not a lover of sauerkraut, this is the recipe for you. Instead, this recipe calls for coleslaw – easy to make, crunchy, delicious, and adding a wonderful texture to the corned beef.
Pickles directly on the sandwich (instead of as a side) add a tangy flavor that goes perfectly with the savory dressing.
Are you a grilled cheese lover? Perhaps you’ve exposed some variations on grilled cheese, but have you ever considered incorporating tender corned beef?
The secret ingredient here is the sweet caramelized onions, a very different flavor than most recipes’ usual tangy take.
If you’re looking to switch things up even further, consider rye or pumpernickel bread in place of the “safe” white or wheat choice.
Most corned beef sandwich recipes call for Thousand Island dressing, which can commonly be found in most grocery stores.
Its base is mayonnaise, but it also contains some citrus, mustard, Worcestershire sauce, chili sauce, and other flavors that give it a real creamy kick.
This particular corned beef recipe incorporates a homemade dressing. What’s the best part about this? You can tweak it to your taste!
Bonus: the dressing can also be used on salads for a quick and easy, healthy meal!
A true deli classic right here, this recipe calls for marble rye bread, Swiss cheese, and sauerkraut. It’s hard to say no to a combination of ingredients that has taken so many people by storm.
What stands out about the classic is that they got the balance of flavors and textures just right. Creamy, savory cheese melted over tender meat with a kick of tangy flavor from the sauerkraut – and of course, we can’t forget the Russian dressing, an alternative to Thousand Island that is quick and easy to make.
Pro tip: serve this dish with crispy fries or chips.
A Reuben is a classic corned beef sandwich made up of corned beef, Swiss cheese, sauerkraut – and the whole thing is grilled on rye. It’s often associated with delis and diners as a quick, easy, delicious, gooey, crunchy meal.
Reubens is all about layers, and you’ll find that here in this recipe.
Looking for the perfect side to pair with this sandwich? Try pretty much any soup for dipping, much like you would a grilled cheese, but this one is guaranteed to be more satisfying!
If you’re trying to find ideas for the perfect Saint Patrick’s Day corned beef leftovers, this is your stop.
Reubens can be quickly cobbled together for a last-minute lunch or dinner.
Not a fan of rye bread? There are quite a few different varieties, so it might be worth giving a few a try before you write this earthy, toasty bread off.
Butter may not be for everyone, even if it’s a staple of this recipe – try using ghee instead for the same great toast with a more clarified, healthy product.
Cabbage isn’t for everyone, and the recipe for these corned beef melts recognizes that immediately.
If you’ve participated in the traditional St. Paddy’s Day Irish dinner and (somehow) didn’t scarf everything down, try making these melts with the leftovers.
This recipe in particular also focuses on making corned beef from scratch, so if you’re the adventurous type and love taking the long road, check in here! As a whole, corned meat takes about 3 hours to boil or 2 to bake, so this isn’t your usual quick, after-work dinner recipe.
There’s nothing new here in this Reuben, and that’s not a bad thing. Sometimes classics exist for a reason! There are a few tips and tricks for this recipe, though.
If you don’t love the taste of sauerkraut, but recognize that it’s a necessary ingredient, try giving it a rinse to get rid of the somewhat overwhelming tangy taste.
Love warm, gooey, deli sandwiches? Warm the sauerkraut up as well, either right on the stovetop or in the microwave.
You’ll find yourself sinking into some serious comfort food.
This corned beef sandwich recipe goes off the rails with some innovative additions.
Instead of the traditional Thousand Island or Russian dressing, it uses a mustard sauce that adds a little sweetness to the savor.
The secret is in the brown sugar!
Another great thing about this recipe is the homemade slaw instead of store-bought. It makes a huge difference in taste and health and will add a fresh crunch to your sandwiches.
The slaw is also slightly sweet with honey, and Greek yogurt gives it a smooth finish.
If you’re one of those cooks who like to dive right in and get creative, check out the links in this recipe as well as the recipe itself – you’ll learn how to make corned beef right at home in a slow cooker or Instant Pot.
What makes the recipe for these corned beef sandwiches stand out? A dill pickle relishes for a little vinegary kick and horseradish to make that Russian dressing stand out.
Instructions for store-bought corned beef are included on nights where you need to crank out dinner instead of exploring your inner chef.
Have we made you a coleslaw lover yet?
If so, you’ll also love this recipe – a corned beef sandwich topped with a spicy slaw!
The secret ingredient that makes this slaw stand out is a Hatch Green Chile dressing, a simple, three-ingredient recipe.
Throw in the avocado mayo and brioche buns, and you have an updated corn beef sandwich recipe that’ll rock your world.
Maybe you’re no stranger to Reubens, and nothing on this list has caught your eye yet as we tend to keep it light and healthy.
If you know Reubens, you know ‘healthy’ isn’t often a word associated with them; as this recipe points out, ‘loaded’ is more accurate.
No matter if you decide to use store-bought ingredients or go completely homemade, pile it on!
If you want to add some excitement to your sandwich, make it a double-decker by throwing in a third slice of toasted bread between the layers.
And keep in mind – cheddar cheese is an excellent substitute if you aren’t feeling the funky Swiss flavor.
Sometimes the simple things are the best, and this sandwich recipe proves that.
You may not be a fan of Thousand Island or Russian dressing as the sauce for these sandwiches, and if that’s true, this recipe offers an exciting alternative: horseradish mustard sauce.
We’re trading in creamy for spicy!
You can buy store-bought horseradish sauce or make your own to control the level of heat. Either way, you’ll be pleasantly surprised by the balance of flavors created by the sauce, the salty beef, and the tangy sauerkraut.
There’s a reason “favorite” is part of the title of this recipe!
If you’re in the tradition of making corned beef and cabbage for the family, this corned beef sandwich recipe is perfect for leftovers.
There are a few added tips and tricks for the pros: drain your sauerkraut ahead of time to avoid getting the toasted bread soggy.
Also, consider making your own Thousand Island dressing with mayo, ketchup, relish, onion powder, and Worcestershire, all staples that can easily be found in your cabinet.
For the perfect deli vibe, add a sliced pickle on top.
This Reuben sandwich recipe challenges all diners out there to bring their best.
According to the author of this recipe, the fewer ingredients, the better the sandwich. This is great news for anyone on a tight schedule, as it means you can crank out satisfying sandwiches quickly!
The most important thing to take this sandwich up a notch is quality ingredients, meaning you can’t just buy any canned or bottled item on the list.
Check out local options for both corned beef and rye bread. Small batch bread usually has a move flavor and can make or break a sandwich for good.
We’re rounding out the recipes with this cheesy. Creamy Reuben focused on perfect proportions when it comes to flavor.
This recipe couldn’t get easier. Not only are the ingredients simple, it truly is a one-skillet meal, unless you’re cooking for a huge group of people.
The recipe starts with a homemade dressing, easy to balance to your personal preferences, and careful layering of the sauerkraut, meat, and Swiss cheese.
A hot, buttered skillet makes for the perfect toasted bread. If you have trouble getting a fully warmed sandwich (Reubens are so thick!), place a length of aluminum foil over the top of the pan to contain heat.
- 2 tbsp butter
- 8 slices rye bread
- 8 slices deli sliced corned beef
- 8 slices Swiss cheese
- 1 c sauerkraut, drained
- ½ c Thousand Island dressing
- Preheat a skillet, pan, or griddle to medium heat; about a five-minute wait.
- Butter one side of each bread side.
- On the opposite side, spread a thin layer of Thousand Island dressing.
- On half of the bread slices, start layering with your cheese of choice, corned beef (to your desired thickness), and sauerkraut.
- Top layered slices with a buttered slice of bread each, buttered-side facing out (to be pressed onto the pan).
- Grill sandwiches on both sides until golden brown and serve hot.
Amount Per Serving: Calories: 657Total Fat: 40.3gCholesterol: 115mgSodium: 1930.3mgCarbohydrates: 43.5gSugar: 10.2gProtein: 32.1g