The corned beef sandwich is piled with sliced corned beef, Swiss cheese, coleslaw, pickles and a rich 1000 island dressing, all layered between the toasted rye bread.
Corned Beef Sandwich with Ruben
Both sandwiches feature corned beef, Swiss cheese, 1000 island seasonings and served on toasted rye bread slices. However, Rubens is higher than sauerkraut, and corned beef sandwiches are sprinkled with coleslaw and thicker kimchi. The combination of savory, sweet and rich flavors with the crisp texture of the filling and toast makes it a classic with sandwiches everywhere.
I added to the corned beef sandwich
- bread: I love the corned beef sandwich in rye, but the sourdough is another great option.
- Corned Beef: This sandwich starts with cooked corned beef. The rest, cooked or store-bought corned beef are all good. Although optional, I like to gently warm corned beef (especially when sliced thickly).
- cheese: If you want to heat the corned beef first, add Swiss cheese to make it slightly melted. Other cheeses to try are thinly sliced provolone, mozzarella, American sliced or white cheddar.
- dressing: A small amount of dijon mustard sauce on Thousand Island adds a creamy flavor to this sandwich. Check for super fast Thousand Island sauce in recipe notes.
- Toppings: Buy or make homemade coleslaw. Dill or sweet pickles are the ideal topper for corned beef sandwiches and provide another layer of crunch.
Store remaining corned beef
Wrap the remaining corned beef sandwich in plastic wrap and place it in the refrigerator for up to 2 days. Enjoy cold in the microwave or reheat them and enjoy them for a quick dinner or weekday lunch. Alternatively, deconstruct the sandwich and place the corned beef in a covered container in the refrigerator for up to 5 days.
More ways to enjoy the remaining corned beef
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Corned Beef Sandwich
This sandwich is full of corned beef, coleslaw and Swiss cheese, and every bite is full of flavor!
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Heat corned beef in the microwave or heat over medium-low temperature until heated. This is optional.
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Gently toast the bread. Spread 2 slices with sap mustard sauce.
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Slice Swiss cheese, corned beef, coleslaw and dill pickles in a layer.
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Spread the Qiandao dressing on the remaining 2 pieces.
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Top with sandwiches and serve with pickles.
Homemade Thousand Islands Spread: Mix ¼ cup mayonnaise, 1 tablespoon tomato sauce and sweet kimchi flavor, 1½ teaspoon white vinegar, ¼ teaspoon sugar and 1/8 teaspoon onion powder.
Serve: 1sandwich | Calories: 480 | carbohydrate: 37g | protein: 34g | Fatty: twenty threeg | Saturated fat: 9g | Polyunsaturated fat: 4g | Monounsaturated fat: 5g | cholesterol: 81mg | sodium: 1318mg | Potassium: 200mg | fiber: 5g | sugar: 6g | Vitamin A: 348IU | Vitamin C: 7mg | calcium: 399mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Beef, lunch, sandwiches, snacks
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