Corned Beef and Cabbage Slaw Sandwich – A Hearty Homemade Classic
A hearty sandwich filled with warm corned beef, crunchy cabbage slaw, and creamy dressing, all layered between toasted rye or sandwich rolls.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if reheating meat)
- Total Time: 25 minutes
- Yield: 2 sandwiches 1x
Ingredients
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1 lb cooked corned beef, sliced
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3 cups shredded green cabbage
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½ cup grated carrot
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¼ cup mayonnaise
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1 tbsp apple cider vinegar
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1 tsp sugar
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Salt and pepper to taste
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4 slices rye bread or 2 sandwich rolls
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Optional: Swiss cheese, pickles, mustard, red onion
Instructions
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If using homemade corned beef, simmer until tender and slice thin. Warm deli meat if using pre-cooked.
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In a bowl, mix cabbage, carrots, mayo, vinegar, sugar, salt, and pepper. Let rest 10 minutes.
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Toast bread slices or rolls. Add cheese if using and melt under broiler.
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Assemble: bread, corned beef, slaw, sauce, optional extras, top bread.
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Press gently, cut in half, and serve warm. Optionally grill sandwich for crisp finish.
Notes
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Swap slaw dressing with horseradish mayo for a spicier version.
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Use gluten-free bread or lettuce wraps as needed.
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Store components separately and assemble when ready.