Corned Beef Sandwich

While I love the classic reuben sandwich, when I'm craving simplicity, I turn to this corned beef sandwich. It's one of my favorite ways to use up any leftover corned beef taking up space in the fridge after St. Patrick’s Day festivities, and couldn't be simpler to make. With leftover (or store-bought) corned beef, sauerkraut, relish, and a thick layer of mustard, these homemade sandwiches might just beat out your favorite deli order. Here's everything you need to know:

How To Make A Corned Beef Sandwich

INGREDIENTS

• Butter: We’re using butter here to get that beautiful golden brown crust on the bread. I mean, what’s toast without butter? I like to use unsalted butter so that I can control the amount of sodium in the sandwich.
• Rye Bread: Rye bread tends to have a rich, earthy, malty flavor—much of which comes from the caraway that is added to most rye breads—which works perfectly with the sharp flavors of the mustard, relish, and sauerkraut.
• Mustard: Mustard is a corned beef superstar. The acidic, slightly spicy bite of the mustard cuts through the corned beef by adding some needed moisture. No dry sandwiches here.
• Relish: I know not everyone is a fan of relish, but there really is something to be said about the way the pickled veggies pop with corned beef and rye bread. Use whatever brand you prefer.
• Corned Beef: You can buy slices of pre-cooked corned beef in the deli section of your grocery store, but this recipe is also perfect for using up any leftover corned beef you may have from boiled dinners or corned beef and cabbage. If you’re looking to know how to make it, follow our corned beef brisket recipe for an extra-flavorful, tender base to this sandwich.
• Sauerkraut: The sour, salty flavor of fermented cabbage gives sauerkraut the edge that it needs to cut through in this sandwich.

STEP-BY-STEP INSTRUCTIONS

Start by preparing your bread. Spread butter on one side of each slice of rye, then flip and spread a layer of mustard and relish on the unbuttered sides. Layer on slices of corned beef and top with sauerkraut and the top slice of bread, buttered side up.

Heat a skillet over medium heat and once hot, place the sandwich in the skillet. Cook for 3 minutes until golden brown and toasted, then flip and toast the other side for about another 3 minutes.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• What's the difference between a reuben and a corned beef sandwich? While these two sandwiches have their fair share of similarities, what sets them apart are a few key ingredients. Both feature corned beef and sauerkraut on rye bread, but where a corned beef sandwich keeps it simple with mustard and relish, the reuben takes things an extra step further by adding Russian dressing and melty cheese.
• Customize the sandwich to fit your taste. Add on a melty cheese like Swiss to take this sandwich to the next level, or swap out the mustard for horseradish sauce or Russian dressing if you prefer.
• Have fun with the toppings. Layer on some pickles, pickle relish, or caramelized onions if you want something a bit extra.

What To Serve With A Corned Beef Sandwich

Sandwich + chips is a classic combo, but we also love this meal with potato salad, coleslaw, or smashed potatoes.

Storage

If you are making your corned beef at home, any extra can be stored in the refrigerator for 3 to 4 days in an airtight container or in the freezer for up to 3 months.