Corned beef sandwiches are stacked with sliced corned beef, Swiss cheese, coleslaw, pickles, and tangy 1000 Island dressing, all layered between toasted rye bread.

Corned Beef Sandwich vs. Reuben

Both sandwiches have corned beef, Swiss cheese, 1000 Island dressing, and are served on toasted rye bread slices. But Reubens are piled high with sauerkraut while corned beef sandwiches are topped with coleslaw and thick slices of pickles. The combination of salty, sweet, and tangy flavors with the crunchy texture of the toppings and toasted bread makes this a sandwich classic everywhere.

What I Add To A Corned Beef Sandwich

• Bread: I love rye for a corned beef sandwich but sourdough is another great option.
• Corned Beef: This sandwich starts with cooked corned beef. Leftover, deli-style, or store-bought corned beef all work well. While it’s optional, I like to gently warm the corned beef (especially if the slices are thick).
• Cheese: If you are heating the corned beef first, top it with the Swiss cheese so it gets slightly melty. Other cheeses to try are sliced provolone, mozzarella, American slices, or white cheddar.
• Dressing: Thousand Island dressing with a bit of Dijon mustard adds a creamy tang to this sandwich. Check the recipe notes for a super-fast Thousand Island sauce.
• Toppings: Buy or make homemade coleslaw. Dill or sweet pickle chips are the perfect topper for corned beef sandwiches and provide another layer of crunch.

Storing Leftover Corned Beef

Wrap leftover corned beef sandwiches in plastic wrap and keep them in the refrigerator for up to 2 days. Enjoy them cold or reheat them in the microwave and enjoy them as a quick dinner or workday lunch. Or, deconstruct the sandwiches and keep the corned beef in a covered container in the refrigerator for up to 5 days.

More Ways to Enjoy Leftover Corned Beef

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