18 Savory Corned Beef Sandwich Recipes Irresistible

Perfect for busy weeknights or cozy comfort food cravings, corned beef sandwiches are the ultimate savory solution. Whether you’re craving classic Reubens, creative twists, or quick-fix dinners, we’ve gathered 18 irresistible recipes that will transform your lunch or dinner routine. Get ready to discover your new favorite sandwich—each one promises deliciousness in every bite!

Classic Reuben Sandwich with Thousand Island Dressing

Beneath the gentle hum of afternoon light, I find myself returning to this sandwich, a quiet comfort that feels like coming home after a long journey. There’s something deeply grounding in its layers—the way tangy sauerkraut and savory corned beef mingle with melted Swiss, all hugged by toasted rye. It’s a recipe I turn to when the world feels too loud, a simple ritual that slows time.

Ingredients

• 8 slices rye bread (I love the slight chew of seeded rye for extra texture)
• 1 lb thinly sliced corned beef (ask your deli to slice it thick—it holds up better)
• 1 cup sauerkraut, drained and squeezed gently (I prefer the refrigerated kind for brighter tang)
• 4 slices Swiss cheese (room temperature melts more evenly)
• 1/2 cup Thousand Island dressing (homemade or your favorite brand—I add a dash of hot sauce to mine)
• 4 tbsp unsalted butter, softened (it spreads easier when left out for 20 minutes)

Instructions

1. Place a large skillet or griddle over medium-low heat to warm gradually.
2. Lay out 8 slices of rye bread on a clean work surface.
3. Spread 1 tablespoon of softened butter evenly on one side of each bread slice.
4. Flip 4 slices over so the unbuttered sides face up.
5. Spoon 2 tablespoons of Thousand Island dressing onto each unbuttered side, spreading it to the edges.
6. Divide 1 lb of corned beef evenly among the 4 dressed slices, folding the slices to fit neatly.
7. Top the corned beef with 1/4 cup of drained sauerkraut per sandwich, spreading it in an even layer.
8. Place 1 slice of Swiss cheese over the sauerkraut on each sandwich.
9. Cap each sandwich with the remaining bread slices, buttered sides facing out.
10. Transfer sandwiches to the preheated skillet, working in batches if needed.
11. Cook for 4–5 minutes, until the bottom bread is golden brown and crisp.
12. Carefully flip each sandwich using a wide spatula.
13. Cook for another 4–5 minutes, pressing down lightly with the spatula to encourage even browning.
14. Remove sandwiches from the skillet when both sides are deeply golden and the cheese is fully melted.
15. Let rest for 2 minutes on a cutting board before slicing diagonally.

Unwrapping this sandwich feels like opening a gift—the rye toasts to a sturdy crunch that gives way to the tender, salty corned beef and the sauerkraut’s bright zing. I love serving it with a crisp dill pickle spear and a handful of kettle chips for contrasting textures, though on rainy days, I’ll pair it with a simple tomato soup for dipping. Each bite is a balance of rich and sharp, a quiet reminder that some comforts are worth savoring slowly.

Grilled Corned Beef and Swiss Cheese Sandwich

Lately, I’ve been craving the kind of sandwich that feels like a warm hug on a quiet afternoon, something simple yet deeply satisfying to make with care and attention. This grilled corned beef and Swiss cheese version has become my go-to comfort food, especially when I want to slow down and savor the process of creating something delicious from just a few humble ingredients. There’s a gentle rhythm to preparing it that I find almost meditative, from the sizzle of the butter in the pan to the moment the cheese begins to melt into golden perfection.

Ingredients

– 4 slices of sourdough bread (I find its tangy flavor balances the richness so well)
– 8 ounces of thinly sliced corned beef (I like to get it from the deli counter for the best texture)
– 4 slices of Swiss cheese (the nutty flavor is essential here)
– 3 tablespoons of salted butter, softened (room temperature spreads so much more evenly)
– 1 tablespoon of Dijon mustard (just a hint adds wonderful complexity)

Instructions

1. Spread 1/2 tablespoon of softened salted butter evenly on one side of each slice of sourdough bread.
2. Flip two slices over and spread 1/2 tablespoon of Dijon mustard on the unbuttered side of each.
3. Layer 4 ounces of thinly sliced corned beef evenly over the mustard-covered side of both slices.
4. Place 2 slices of Swiss cheese over the corned beef on each sandwich.
5. Top with the remaining bread slices, buttered sides facing outward.
6. Preheat a skillet or griddle over medium-low heat for 3 minutes until evenly heated.
7. Place both sandwiches in the preheated skillet and cook for 4-5 minutes until the bottom bread develops deep golden-brown color.
8. Carefully flip both sandwiches using a spatula and cook for another 4-5 minutes until the second side is equally golden and the cheese has completely melted.
9. Remove sandwiches from the skillet and let them rest for 2 minutes on a cutting board before slicing.

Using softened butter ensures even browning without tearing the bread, while cooking over medium-low heat allows the cheese to melt thoroughly without burning the exterior. Letting the sandwiches rest for those few minutes after cooking helps the cheese set slightly, making them easier to cut cleanly. Ultimately, the crisp, buttery bread gives way to tender corned beef and oozing Swiss cheese that’s both comforting and sophisticated. Sometimes I serve it with a simple pickle spear for contrast, or cut it diagonally to showcase the beautiful layers within.

Corned Beef and Cabbage Melt with Rye Bread

Perhaps some meals feel like they were made for quiet evenings, when the world outside slows down and the kitchen becomes a sanctuary. This corned beef and cabbage melt is one of those comforting creations, where humble ingredients transform into something deeply satisfying, especially when layered between slices of sturdy rye bread.

Ingredients

• 1 pound cooked corned beef, thinly sliced—I find the pre-cooked deli style works beautifully here
• 4 slices rye bread, the kind with caraway seeds for that classic earthy flavor
• 2 cups shredded green cabbage, about ¼ of a small head
• 1 tablespoon unsalted butter, my preference for richer browning
• 1 tablespoon olive oil, extra virgin for its fruity notes
• 4 slices Swiss cheese, the nutty flavor pairs so well with the corned beef
• 2 tablespoons Thousand Island dressing, just enough to add a tangy sweetness

Instructions

1. Heat a large skillet over medium heat and add 1 tablespoon olive oil.
2. Add 2 cups shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until the cabbage is wilted and lightly browned at the edges—this caramelization adds wonderful depth.
3. Transfer the cooked cabbage to a plate and wipe the skillet clean with a paper towel.
4. Spread ½ tablespoon Thousand Island dressing evenly on one side of each slice of rye bread.
5. Layer ¼ pound corned beef on the dressed side of two bread slices, folding the slices to fit neatly.
6. Divide the cooked cabbage evenly over the corned beef on both sandwiches.
7. Place 2 slices of Swiss cheese on top of the cabbage on each sandwich.
8. Top with the remaining bread slices, dressing-side down, to form two sandwiches.
9. Melt 1 tablespoon butter in the same skillet over medium-low heat.
10. Place both sandwiches in the skillet and cook for 3-4 minutes until the bottom bread is golden brown and crisp—press gently with a spatula to help the cheese begin to melt.
11. Carefully flip the sandwiches using a wide spatula and cook for another 3-4 minutes until the second side is equally golden and the cheese is fully melted.
12. Remove the sandwiches from the skillet and let them rest for 1 minute before cutting—this allows the cheese to set slightly so it doesn’t ooze out immediately.

The rye bread becomes wonderfully crisp against the tender, savory corned beef and melted Swiss, while the cabbage adds a subtle sweetness that balances the saltiness. I sometimes serve these open-faced with an extra drizzle of dressing, letting the colors of the layered ingredients shine through before taking that first satisfying bite.

Spicy Corned Beef Sandwich with Jalapeños and Mustard

Gently, I find myself craving the kind of sandwich that feels like a warm embrace on a cool afternoon, something with a bit of spice and a lot of heart, a simple pleasure built from humble ingredients that come together in the most satisfying way.

Ingredients

– 1 pound corned beef, thinly sliced (I like to warm it slightly first for better texture)
– 4 slices rye bread (the kind with caraway seeds adds a lovely earthy note)
– 2 tablespoons Dijon mustard (I always reach for the one with whole grains for a bit of texture)
– 2 fresh jalapeños, thinly sliced (removing the seeds if you prefer less heat, though I often leave a few in)
– 2 tablespoons unsalted butter, softened (room temperature spreads so much more evenly)

Instructions

1. Place a large skillet over medium heat and let it warm for 2 minutes until evenly heated.
2. Spread 1/2 tablespoon of softened butter evenly on one side of each slice of rye bread.
3. Lay two slices of bread, buttered-side down, on a clean cutting board.
4. Spread 1 tablespoon of Dijon mustard evenly over the unbuttered side of each slice on the board.
5. Arrange half of the thinly sliced corned beef in an even layer over the mustard on each slice.
6. Distribute the sliced jalapeños evenly over the corned beef on both sandwiches.
7. Top each with the remaining slices of bread, buttered-side facing up.
8. Carefully place both sandwiches in the preheated skillet.
9. Cook for 4-5 minutes until the bottom bread is golden brown and crisp. Tip: Press down gently with a spatula occasionally to ensure even contact with the pan.
10. Flip both sandwiches using a wide spatula.
11. Continue cooking for another 4-5 minutes until the second side is equally golden brown and the cheese (if using) is melted. Tip: If the bread is browning too quickly, reduce heat to medium-low to prevent burning while the interior warms through.
12. Remove sandwiches from skillet and let rest on a cutting board for 1 minute before slicing. Tip: This brief rest allows the juices to redistribute, making the sandwich less messy to eat.
13. Slice each sandwich diagonally with a sharp serrated knife.

My favorite part is that first bite where the crisp, buttery bread gives way to the tender, spiced beef and the jalapeños provide little bursts of heat that mingle perfectly with the sharp mustard. Sometimes I’ll serve these with a simple dill pickle spear and a handful of kettle chips for that perfect crunchy contrast to the soft, warm interior.

Corned Beef and Sauerkraut Panini

Wandering through my kitchen this afternoon, I found myself drawn to the comforting scents of my grandmother’s cooking memories, the kind that settle in your bones on crisp autumn days. There’s something deeply nourishing about transforming humble ingredients into something warm and satisfying, a quiet ritual that feels like coming home.

Ingredients

– 8 slices of rye bread (I love the caraway seeds for extra flavor)
– 1 pound thinly sliced corned beef (ask your deli counter to slice it thick)
– 2 cups sauerkraut, well-drained (I squeeze mine gently to remove excess liquid)
– 8 slices Swiss cheese (the melty quality is worth the splurge)
– 4 tablespoons unsalted butter, softened (room temperature spreads evenly)
– 2 tablespoons whole grain mustard (the seeds add wonderful texture)

Instructions

1. Place all ingredients and equipment on your countertop for easy access.
2. Spread ½ tablespoon softened butter evenly on one side of each bread slice.
3. Flip 4 bread slices so the unbuttered sides face up.
4. Spread ½ tablespoon whole grain mustard on each unbuttered bread surface.
5. Layer 2 slices of Swiss cheese on each mustard-covered bread slice.
6. Divide 1 pound corned beef evenly among the 4 sandwiches.
7. Squeeze 2 cups drained sauerkraut gently to remove excess moisture.
8. Distribute sauerkraut evenly over the corned beef layers.
9. Top each sandwich with remaining 2 cheese slices.
10. Place remaining bread slices on top, buttered sides facing outward.
11. Preheat your panini press to 375°F (medium-high if using a skillet).
12. Place one sandwich in the press and close the lid firmly.
13. Cook for 4-5 minutes until bread is golden brown with clear grill marks.
14. Remove the sandwich when cheese is visibly melted and bubbling at edges.
15. Repeat cooking process with remaining sandwiches.
16. Let sandwiches rest for 2 minutes before cutting diagonally.

Resting these panini for those few minutes makes all the difference—the cheese sets perfectly, and the flavors meld together beautifully. That first bite delivers the wonderful contrast between the crispy, buttery bread and the tender, savory filling, with the sauerkraut cutting through the richness in the most satisfying way. Sometimes I serve them with a simple dill pickle spear for that extra tang, or slice them into smaller portions for sharing during cozy gatherings.

Open-Faced Corned Beef Sandwich with Horseradish Sauce

Mornings like these call for something substantial yet comforting, the kind of meal that feels like a warm embrace after a long walk in the crisp autumn air. This open-faced sandwich, with its layers of savory corned beef and zesty horseradish sauce, is exactly that—a humble masterpiece built on simple, honest ingredients. It’s the sort of dish I find myself craving when the world outside slows down, and I’m left to my own quiet thoughts.

Ingredients

• 4 slices of rye bread—I love the slight tang it brings, though sourdough works beautifully too
• 12 ounces thinly sliced corned beef, preferably from the deli counter for that melt-in-your-mouth texture
• 1/2 cup sour cream, full-fat for the creamiest results
• 2 tablespoons prepared horseradish—I always add an extra teaspoon for a bolder kick
• 1 tablespoon fresh lemon juice, squeezed right before using to keep it bright
• 1/4 teaspoon kosher salt, my go-to for even seasoning
• 1/4 teaspoon freshly ground black pepper, freshly cracked for the best aroma
• 2 tablespoons unsalted butter, softened to room temperature for easy spreading
• 1/4 cup thinly sliced red onion, soaked in ice water for 10 minutes to mellow its bite
• 1/4 cup fresh parsley leaves, roughly chopped for a pop of color and freshness

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for toasting the bread.
2. Place the rye bread slices on a baking sheet in a single layer, avoiding overlap for even browning.
3. Spread 1/2 tablespoon of softened unsalted butter evenly onto each slice of bread, covering the surface completely.
4. Toast the bread in the preheated oven for 8–10 minutes, or until the edges are golden brown and crisp.
5. While the bread toasts, combine 1/2 cup sour cream, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl.
6. Whisk the horseradish sauce vigorously for about 1 minute until smooth and well-blended; letting it sit for 5 minutes allows the flavors to meld.
7. Remove the toasted bread from the oven and let it cool on the baking sheet for 2–3 minutes to prevent sogginess.
8. Divide 12 ounces of thinly sliced corned beef evenly among the toasted bread slices, layering it gently to cover the surface.
9. Spoon the horseradish sauce generously over the corned beef, spreading it with the back of the spoon for full coverage.
10. Top each sandwich with 1 tablespoon of thinly sliced red onion and 1 tablespoon of fresh parsley leaves for a fresh, vibrant finish.

Just assembled, this sandwich offers a delightful contrast—the crisp, buttery rye gives way to tender corned beef, while the horseradish sauce cuts through with a creamy, tangy sharpness. I love serving it open-faced on a wooden board, perhaps with a side of pickles or a simple green salad to balance the richness. It’s a dish that feels both rustic and refined, perfect for a solitary lunch or shared with a friend over slow conversation.

Corned Beef and Pickle Sandwich with Russian Dressing

Remembering how my grandmother used to make this on rainy afternoons, I find myself drawn back to this simple combination of flavors that somehow feels both nostalgic and perfectly current. There’s something quietly comforting about the way the salty corned beef mingles with the tangy pickles, all brought together by that creamy Russian dressing.

Ingredients

– 8 slices rye bread (I like the caraway seed variety for extra flavor)
– 12 ounces thinly sliced corned beef (ask your deli counter to slice it paper-thin)
– 1/2 cup Russian dressing (homemade always beats bottled, in my opinion)
– 4 large dill pickle slices (the crisp, cold kind straight from the refrigerator)
– 2 tablespoons softened butter (room temperature spreads so much easier)

Instructions

1. Spread 1 tablespoon of softened butter evenly on one side of each rye bread slice.
2. Heat a large skillet over medium-low heat for 2 minutes until evenly warm.
3. Place 4 buttered bread slices butter-side down in the skillet.
4. Spread 2 tablespoons of Russian dressing on each bread slice in the skillet.
5. Layer 3 ounces of thinly sliced corned beef evenly over the dressing on each slice.
6. Place 1 large dill pickle slice in the center of each corned beef layer.
7. Spread remaining 2 tablespoons of Russian dressing on the unbuttered sides of the remaining 4 bread slices.
8. Place these bread slices dressing-side down onto the pickle-topped sandwiches.
9. Cook for 3-4 minutes until the bottom bread develops golden brown spots.
10. Carefully flip each sandwich using a wide spatula.
11. Cook for another 3-4 minutes until the second side matches the first in color and crispness.
12. Remove sandwiches from skillet and let rest for 1 minute before cutting.

What makes this sandwich truly special is how the warm, tender corned beef contrasts with the cold, crunchy pickle at the center. I sometimes serve it cut diagonally with extra Russian dressing for dipping, letting the creamy, tangy sauce mingle with every savory bite in the most delightful way.

Corned Beef Hash Sandwich with Fried Egg

Beneath the quiet morning light, I find myself drawn to the humble comfort of transforming yesterday’s leftovers into something new and nourishing, the sizzle of corned beef hash meeting skillet becoming a gentle morning meditation.

Ingredients

– 2 cups leftover corned beef hash (I love using the slightly crispy bits from last night’s dinner)
– 4 slices sourdough bread (thick-cut gives the best structural support)
– 4 large eggs (I prefer room temperature for more even cooking)
– 2 tablespoons unsalted butter (divided, because everything’s better with butter)
– 1 tablespoon olive oil (extra virgin is my go-to for its fruity notes)
– ¼ teaspoon kosher salt (for seasoning the eggs)
– ¼ teaspoon black pepper (freshly ground makes all the difference)

Instructions

1. Heat a large cast-iron skillet over medium heat for 2 minutes until properly warmed.
2. Add 1 tablespoon olive oil and swirl to coat the skillet surface evenly.
3. Place 2 cups corned beef hash in the skillet, pressing down gently with a spatula to form an even layer.
4. Cook the hash undisturbed for 4-5 minutes until the bottom develops a golden-brown crust.
5. Flip the hash in sections and cook for another 3-4 minutes until heated through and crispy.
6. Transfer the cooked hash to a plate and cover loosely with foil to keep warm.
7. Wipe the skillet clean with a paper towel and return to medium-low heat.
8. Add 1 tablespoon butter to the skillet and swirl until melted and foamy.
9. Crack 4 eggs directly into the skillet, spacing them evenly apart.
10. Sprinkle ¼ teaspoon kosher salt and ¼ teaspoon black pepper evenly over the eggs.
11. Cook the eggs for 2-3 minutes until the whites are fully set but yolks remain runny.
12. While eggs cook, toast 4 slices sourdough bread until golden brown and crisp.
13. Spread the remaining 1 tablespoon butter evenly over the toasted bread slices.
14. Divide the warm corned beef hash between two slices of buttered toast.
15. Carefully place two fried eggs atop the hash on each prepared sandwich.
16. Top with remaining toast slices and press down gently to secure the layers.
17. Cut each sandwich diagonally to showcase the beautiful yolk interior.
During that first bite, the crisp toast gives way to savory hash and the glorious burst of golden yolk creates a rich sauce that ties everything together. I sometimes serve these open-faced with a sprinkle of fresh chives, letting each component shine while still feeling wonderfully messy and satisfying.

Corned Beef and Coleslaw Sandwich on Sourdough

Venturing into the kitchen this quiet afternoon, I find myself craving something both comforting and thoughtfully assembled, a sandwich that feels like a warm embrace after a long day. There’s something deeply satisfying about layering savory, tender corned beef with crisp, tangy coleslaw between two slices of sturdy sourdough—it’s a humble creation that speaks to the soul.

Ingredients

– 1 pound corned beef, thinly sliced (I like it warmed through for extra tenderness)
– 4 slices sourdough bread, about 1/2-inch thick (toasted until golden for that perfect crunch)
– 2 cups pre-shredded coleslaw mix (I grab the bagged kind to save time, but fresh cabbage works too)
– 1/4 cup mayonnaise (full-fat for creaminess, though light is fine if you prefer)
– 1 tablespoon apple cider vinegar (it adds a bright, tangy kick that balances the richness)
– 1 teaspoon granulated sugar (just a pinch to mellow the vinegar’s sharpness)
– 1/2 teaspoon celery seed (my secret for an earthy, aromatic note)
– 1/4 teaspoon black pepper, freshly ground (I always grind it right into the bowl for maximum flavor)

Instructions

1. In a medium bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, granulated sugar, celery seed, and black pepper.
2. Stir the mixture gently with a spatula until the coleslaw is evenly coated, taking care not to crush the cabbage—this keeps it crisp.
3. Let the coleslaw sit at room temperature for 10 minutes to allow the flavors to meld; this resting time softens the cabbage slightly without making it soggy.
4. While the coleslaw rests, place a large skillet over medium heat and warm the corned beef slices for 3–4 minutes, flipping once, until heated through and slightly browned at the edges.
5. Toast the sourdough bread slices in a toaster or skillet until golden brown and crisp, about 2–3 minutes per side if using a skillet.
6. Lay two slices of toasted sourdough on a clean cutting board and divide the warmed corned beef evenly between them.
7. Top the corned beef with the prepared coleslaw, spreading it in an even layer to cover the meat completely.
8. Place the remaining sourdough slices on top to form two sandwiches, pressing down lightly to secure the layers.
9. Slice each sandwich in half diagonally with a sharp serrated knife to prevent squishing the fillings.

Nothing compares to the way the crunchy sourdough gives way to the juicy, spiced corned beef and the slaw’s refreshing bite. For a cozy twist, serve it open-faced with a drizzle of extra mayo or alongside a bowl of tomato soup for dipping—each bite feels like a quiet moment of comfort.

Corned Beef and Caramelized Onion Grilled Cheese

Perhaps there’s something deeply comforting about transforming humble ingredients into something extraordinary, especially on days when the world feels particularly loud. This sandwich came to me during one of those quiet afternoons when the rain tapped gently against the window, and I found myself reaching for the familiar—the way caramelized onions melt into savory corned beef between crisp, buttery bread feels like a warm embrace.

Ingredients

• 4 slices of sourdough bread (I love the tangy chew it brings)
• 2 tablespoons unsalted butter, softened (room temperature spreads so evenly)
• 1 cup thinly sliced yellow onion (sweet varieties caramelize beautifully)
• 6 ounces thinly sliced corned beef (the pre-cooked kind from the deli saves time)
• 1 cup shredded Gruyère cheese (its nutty flavor pairs perfectly here)
• 1 tablespoon olive oil (extra virgin is my kitchen staple)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-low heat for 2 minutes until shimmering.
2. Add 1 cup thinly sliced yellow onion to the skillet, spreading them evenly.
3. Cook onions for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown and smell sweet.
4. Transfer caramelized onions to a small bowl and wipe the skillet clean with a paper towel.
5. Spread ½ tablespoon softened unsalted butter evenly on one side of each slice of sourdough bread.
6. Place 2 bread slices buttered-side down in the cool skillet.
7. Layer ½ cup shredded Gruyère cheese, 3 ounces corned beef, and half the caramelized onions on each bread slice in the skillet.
8. Top with remaining bread slices, buttered-side facing up.
9. Cook sandwiches over medium heat for 4-5 minutes until the bottom bread is golden brown and crisp.
10. Carefully flip sandwiches using a wide spatula, pressing down gently.
11. Cook for another 4-5 minutes until the second side is golden brown and cheese is fully melted.
12. Remove sandwiches from skillet and let rest on a cutting board for 2 minutes before slicing.

When you bite into this grilled cheese, the crunch gives way to a tender, savory interior where the sweet onions meld with the salty corned beef. I sometimes serve it with a simple dill pickle spear to cut through the richness, or alongside a bowl of tomato soup for that classic comfort pairing—the way the cheese stretches with each pull feels like a small, perfect moment captured.

Corned Beef and Avocado Club Sandwich

Very occasionally, a sandwich comes along that feels like a quiet revelation—layers of comfort and freshness folded together in perfect balance. This particular combination emerged one rainy afternoon when the contents of my fridge whispered suggestions of something more than ordinary lunch fare. Sometimes the simplest assemblies hold the most satisfying stories.

Ingredients

– 8 slices thick-cut sourdough bread (I love the chewy texture it brings)
– 12 ounces thinly sliced corned beef (ask your deli counter for medium-thin slices)
– 1 large ripe avocado (yielding to gentle pressure at the stem end)
– 4 slices crisp-cooked bacon (I bake mine at 400°F for even crispness)
– 4 leaves butter lettuce (the soft, cupped variety holds dressings beautifully)
– 2 medium tomatoes, sliced ¼-inch thick (room temperature tomatoes release the most flavor)
– ¼ cup mayonnaise (Duke’s is my forever favorite for its tang)
– 1 tablespoon whole grain mustard (the seeds add lovely texture)
– 1 tablespoon fresh lemon juice (just squeezed to prevent browning)

Instructions

1. Preheat your oven to 375°F and arrange bacon slices in a single layer on a baking sheet.
2. Bake bacon for 18-20 minutes until deeply browned and crisp, then transfer to paper towels.
3. While bacon bakes, combine mayonnaise, whole grain mustard, and lemon juice in a small bowl.
4. Toast sourdough slices in a toaster or dry skillet until golden with crisp edges.
5. Spread mustard-mayo mixture evenly across all 8 slices of toasted bread.
6. Layer corned beef evenly across 4 bread slices, folding slices gently for height.
7. Halve avocado, remove pit, and slice flesh while still in skin using a cross-hatch pattern.
8. Scoop avocado slices with a spoon and distribute evenly over corned beef layers.
9. Place tomato slices over avocado, seasoning lightly with salt to enhance their juiciness.
10. Add butter lettuce leaves, tearing larger leaves to fit bread contours.
11. Break bacon slices in half and arrange over lettuce, creating structural support.
12. Top with remaining bread slices, mustard-side down, and press gently.
13. Cut sandwiches diagonally with a serrated knife for clean slices through all layers.

Each bite delivers that wonderful contrast between the salty, tender corned beef and the cool creaminess of avocado. The crisp bacon and juicy tomatoes provide bursts of texture that make this feel like more than just a sandwich. I sometimes serve these with dill pickle spears and potato chips for that perfect diner-style plate.

Corned Beef and Swiss Sliders with Pretzel Buns

Dusk settles softly outside my kitchen window as I prepare these comforting sliders, the kind of meal that feels like a warm embrace after a long day. There’s something deeply satisfying about the way the salty corned beef melds with the creamy Swiss cheese, all nestled between those uniquely textured pretzel buns.

Ingredients

• 12 pretzel slider buns – I love how their slight chewiness holds up against the fillings
• 1 pound thinly sliced corned beef – ask your deli counter to slice it medium-thick for the best texture
• 12 slices Swiss cheese – I prefer the nutty flavor of aged Swiss here
• 1/2 cup mayonnaise – Duke’s is my secret for its perfect tang
• 2 tablespoons Dijon mustard – this adds just the right amount of sharpness
• 1/4 cup unsalted butter, melted – I always use European-style for its richer flavor
• 1 tablespoon Worcestershire sauce – this gives the butter glaze that wonderful umami depth
• 1 teaspoon onion powder – my grandmother always swore by this for extra flavor
• 1/2 teaspoon garlic powder – just enough to complement without overwhelming

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking dish with parchment paper.
2. Slice the entire package of pretzel buns in half horizontally, keeping them connected if possible – this makes assembly much easier.
3. Place the bottom halves of the buns in your prepared baking dish.
4. Spread 1/4 cup of mayonnaise evenly over the bottom bun halves using the back of a spoon.
5. Layer all the corned beef slices evenly across the mayonnaise-coated buns.
6. Arrange the Swiss cheese slices in a single layer over the corned beef.
7. Spread the remaining 1/4 cup mayonnaise over the cut sides of the top bun halves.
8. Place the top bun halves over the cheese layer, creating complete slider sandwiches.
9. In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, onion powder, and garlic powder until fully combined.
10. Brush the butter mixture generously over the tops of all the sliders, making sure to get into the nooks and crannies.
11. Cover the baking dish tightly with aluminum foil and bake for 15 minutes – the foil trap creates a wonderful steaming effect that melts everything together perfectly.
12. Remove the foil and continue baking for another 8-10 minutes, until the tops are golden brown and the cheese is visibly bubbly around the edges.
13. Let the sliders rest for 5 minutes before separating them with a sharp knife – this resting time allows the juices to redistribute so they don’t fall apart when you cut them.

Unbelievably tender and savory, these sliders achieve that perfect balance where the pretzel bun’s slight resistance gives way to the melting Swiss and richly seasoned beef. I sometimes serve them with a simple dill pickle spear on the side to cut through the richness, or for gatherings, I’ll arrange them on a wooden board with different mustards for dipping – the coarse-grained variety is particularly wonderful here.

Corned Beef and Egg Breakfast Sandwich

Just thinking about quiet mornings makes me crave this simple comfort. Juggling the warmth of the kitchen with the promise of something hearty feels like a small, personal ritual. This corned beef and egg breakfast sandwich is my go-to for those slow, reflective starts.

Ingredients

– 2 slices of sourdough bread (I love the slight tang it adds)
– 2 large eggs, preferably at room temperature for more even cooking
– ½ cup thinly sliced corned beef (leftovers from last night’s dinner work wonderfully)
– 1 tablespoon unsalted butter (it browns so nicely)
– ¼ cup shredded sharp cheddar cheese (I always grab an extra pinch for melting)
– 1 tablespoon mayonnaise (a thin spread makes the bread golden and crisp)

Instructions

1. Place a non-stick skillet over medium-low heat and add 1 tablespoon of unsalted butter, letting it melt completely and foam slightly.
2. Crack 2 large eggs directly into the skillet and cook for 3 minutes until the whites are fully set but the yolks remain runny.
3. Gently flip the eggs with a spatula and cook for an additional 30 seconds to lightly set the yolks, being careful not to break them.
4. Transfer the cooked eggs to a plate and set aside.
5. Spread 1 tablespoon of mayonnaise evenly on one side of each slice of sourdough bread.
6. Place the bread mayonnaise-side down in the same skillet over medium heat and toast for 2 minutes until golden brown.
7. Flip one slice of bread and layer ½ cup of thinly sliced corned beef evenly over it.
8. Sprinkle ¼ cup of shredded sharp cheddar cheese over the corned beef.
9. Place the cooked eggs on top of the cheese layer.
10. Top with the second slice of bread, toasted-side up, and press down lightly.
11. Cover the skillet with a lid and cook for 1–2 minutes until the cheese is fully melted and the sandwich is warm throughout.
12. Remove the sandwich from the skillet and let it rest for 1 minute before slicing.

The tender, salty corned beef mingles with the rich, runny yolk, while the crisp sourdough holds everything together without overwhelming the fillings. Try serving it with a side of quick-pickled onions for a bright contrast, or wrap it in parchment for a cozy, handheld breakfast on busier days.

Corned Beef and Pepper Jack Cheese Quesadilla

Maybe it’s the way the afternoon light falls across my kitchen counter, but today feels like the perfect moment for something comforting yet unexpected—a quiet culinary bridge between two worlds I love. Memories of St. Patrick’s Day leftovers meet the warmth of Tex-Mex evenings in this simple creation that feels like a gentle embrace on a plate.

Ingredients

– 4 large flour tortillas (I always keep them slightly thicker for better structural integrity)
– 1 cup shredded corned beef (leftover from yesterday’s dinner, shredded while still slightly warm)
– 1 cup shredded pepper jack cheese (I prefer the block shredded fresh—it melts so much creamier)
– 2 tablespoons unsalted butter (room temperature spreads more evenly without tearing the tortillas)
– ½ cup thinly sliced red bell pepper (the vibrant color makes the final dish feel more alive)
– ¼ cup thinly sliced red onion (soaked in ice water for 10 minutes first to mellow the sharpness)
– 2 tablespoons chopped fresh cilantro (torn gently by hand to preserve its delicate oils)

Instructions

1. Place one flour tortilla on a clean cutting board.
2. Sprinkle ¼ cup shredded pepper jack cheese evenly across half of the tortilla.
3. Arrange ¼ cup shredded corned beef in a single layer over the cheese.
4. Scatter 2 tablespoons sliced red bell pepper and 1 tablespoon sliced red onion over the corned beef.
5. Sprinkle another ¼ cup shredded pepper jack cheese over the vegetables.
6. Fold the empty half of the tortilla over the filled side, pressing gently.
7. Repeat steps 1-6 with remaining tortillas and ingredients.
8. Heat a large skillet over medium-low heat for 2 minutes until evenly warm.
9. Spread ½ tablespoon butter across the skillet surface using a spatula.
10. Carefully transfer one assembled quesadilla to the skillet.
11. Cook for 3-4 minutes until the bottom tortilla develops golden brown spots and the bottom cheese layer begins melting.
12. Flip the quesadilla using a wide spatula, supporting the folded edge.
13. Cook for another 3-4 minutes until the second side matches the first in color and the cheese is fully melted.
14. Transfer to a wire rack (this prevents sogginess—one of my favorite texture tips).
15. Repeat steps 8-14 with remaining quesadillas, adding butter before each.
16. Let quesadillas rest for 2 minutes before slicing to allow the cheese to set slightly.
17. Cut each quesadilla into three wedges using a sharp chef’s knife.
18. Garnish with fresh cilantro just before serving.
Zestfully crispy on the outside yet wonderfully tender within, the pepper jack’s gentle heat plays beautifully against the corned beef’s savory depth. I sometimes serve these with a cool dollop of sour cream for contrast, or alongside a simple cabbage slaw that echoes the corned beef’s traditional companions in the most delightful way.

Corned Beef and Potato Stuffed Sandwich

Maybe it’s the chill in the air or just a craving for something deeply comforting, but today my thoughts keep returning to that humble, satisfying lunch my grandmother used to make for me after school. There’s something so grounding about the simple combination of savory meat and soft potatoes, all hugged by warm bread.

Ingredients

• 1 pound corned beef, thinly sliced from the deli counter—I find the pre-sliced kind saves so much time.
• 2 large russet potatoes, peeled and diced into ½-inch cubes; their starchy quality makes the filling wonderfully cohesive.
• 4 slices of sturdy sourdough bread, about 1 inch thick—this bread holds up beautifully without getting soggy.
• 2 tablespoons unsalted butter, softened; I always keep mine at room temperature for easier spreading.
• ¼ cup whole milk, warmed slightly—just 30 seconds in the microwave does the trick.
• 1 tablespoon Dijon mustard, my favorite for its sharp, tangy kick that cuts through the richness.
• ½ teaspoon black pepper, freshly ground if you have it; the aroma is just unbeatable.

Instructions

1. Place the diced potatoes in a medium saucepan and cover them with cold water by 1 inch.
2. Set the saucepan over high heat and bring the water to a rolling boil, which should take about 8–10 minutes.
3. Reduce the heat to medium and simmer the potatoes for 12–15 minutes, until they are fork-tender and easily pierced.
4. Drain the potatoes thoroughly in a colander, then return them to the warm saucepan off the heat.
5. Add the warmed milk, 1 tablespoon of softened butter, and black pepper to the potatoes.
6. Mash the potato mixture with a potato masher until smooth and creamy, about 2 minutes of vigorous mashing.
7. Stir the Dijon mustard into the mashed potatoes until fully incorporated, which will take about 30 seconds.
8. Lay out the 4 slices of sourdough bread on a clean cutting board.
9. Spread the remaining 1 tablespoon of softened butter evenly on one side of each bread slice.
10. Divide the mashed potato mixture equally between two slices of bread, spreading it to cover the unbuttered side completely.
11. Layer the thinly sliced corned beef evenly over the potato mixture on both prepared slices.
12. Top each with the remaining bread slices, buttered sides facing out, to form two sandwiches.
13. Heat a large skillet or griddle over medium heat until a drop of water sizzles immediately upon contact.
14. Place the sandwiches in the preheated skillet and cook for 4–5 minutes, until the bottom is golden brown and crisp.
15. Carefully flip the sandwiches using a spatula and cook for another 4–5 minutes, until the second side is equally golden.
16. Remove the sandwiches from the skillet and let them rest on a wire rack for 2 minutes before slicing—this helps the filling set.

Each bite offers a delightful contrast: the crisp, buttery bread giving way to the fluffy potatoes and salty, tender corned beef. Enjoy it warm, perhaps with a side of pickles for a tangy crunch, or slice it diagonally to show off those beautiful layers to your lunch companions.

Corned Beef and Kimchi Sandwich with Gochujang Mayo

Even on the quietest afternoons, when the kitchen feels like a sanctuary, I find myself reaching for ingredients that bridge comfort and adventure. This sandwich came to me during one of those reflective moments, when the sharp tang of kimchi and the hearty warmth of corned beef whispered of unexpected harmony. It’s a humble creation, really, but one that cradles the soul with every layered bite.

Ingredients

– 4 slices of rye bread (I always toast it lightly first for extra crunch)
– 8 ounces thinly sliced corned beef (leftovers from Sunday dinner work beautifully here)
– 1 cup kimchi, drained but not squeezed dry (the brine adds a lovely moisture)
– 1/4 cup mayonnaise (I reach for full-fat for its creaminess)
– 1 tablespoon gochujang paste (adjust if you’re sensitive to heat—it’s forgiving)
– 2 teaspoons unsalted butter, softened (room temperature spreads so evenly)

Instructions

1. In a small bowl, combine 1/4 cup mayonnaise and 1 tablespoon gochujang paste until the mixture is uniformly pink and smooth.
2. Spread 1 teaspoon softened butter evenly on one side of each of the 4 rye bread slices.
3. Heat a large skillet over medium heat for 2 minutes until a drop of water sizzles upon contact.
4. Place 2 bread slices buttered-side down in the skillet and toast for 3–4 minutes until golden brown and crisp.
5. Flip the bread slices and immediately spread 1 tablespoon of the gochujang mayo mixture on the untoasted side of each slice in the skillet.
6. Layer 4 ounces of thinly sliced corned beef evenly over the mayo-covered side of both slices in the skillet.
7. Top the corned beef with 1/2 cup drained kimchi per sandwich, spreading it gently to cover the meat.
8. Place the remaining 2 bread slices on top of each sandwich with the buttered side facing outward.
9. Press down lightly on the sandwiches with a spatula and cook for 3–4 minutes until the bottom bread is deeply golden.
10. Carefully flip the sandwiches using the spatula and cook for another 3–4 minutes until the second side is crisp and the fillings are warmed through.
11. Transfer the sandwiches to a cutting board and let them rest for 1 minute before slicing diagonally. Underneath the crisp exterior, the kimchi’s crunch and the corned beef’s tenderness create a textural dance, while the gochujang mayo ties it all together with a gentle, fermented heat. I love serving these with a side of quick-pickled cucumbers to cut through the richness, or simply wrapped in parchment for a thoughtful picnic.

Corned Beef and Apple Brie Panini

There’s something quietly comforting about the way autumn light falls across the kitchen counter, inviting a slower, more thoughtful kind of cooking. This panini, with its unlikely pairing of savory and sweet, feels like that kind of quiet discovery, a small warmth to hold onto as the days grow shorter.

Ingredients

• 4 slices of sourdough bread (I find the slight tang balances the richness beautifully)
• 6 ounces of thinly sliced corned beef (from the deli counter, not the canned kind, for a more delicate texture)
• 4 ounces of Brie cheese, rind removed and sliced (letting it sit out for 15 minutes makes it easier to slice)
• 1/2 a crisp, sweet apple like Honeycrisp, cored and very thinly sliced (a mandoline is perfect for this)
• 2 tablespoons of whole grain Dijon mustard (my favorite for its little pops of flavor)
• 2 tablespoons of unsalted butter, softened (for that golden, crisp exterior)

Instructions

1. Preheat your panini press or a heavy skillet to 375°F. A hot surface is key for a good sear.
2. Lay out the 4 slices of sourdough bread on a clean work surface.
3. Spread 1/2 tablespoon of whole grain Dijon mustard evenly onto one side of each bread slice.
4. Divide the 6 ounces of thinly sliced corned beef evenly between two of the bread slices, placing it directly on the mustard.
5. Arrange the thinly sliced apple from half the apple evenly over the corned beef on both sandwiches.
6. Place the sliced Brie cheese evenly over the apple slices on both sandwiches.
7. Top each sandwich with the remaining slices of bread, mustard-side down, to form two closed sandwiches.
8. Spread 1/2 tablespoon of softened unsalted butter evenly on the top outer side of each sandwich.
9. Carefully place one sandwich, buttered-side down, onto the preheated panini press or skillet.
10. Spread the remaining 1/2 tablespoon of butter on the now-upper side of the sandwich.
11. Close the panini press lid or place a heavy, heat-proof skillet on top of the sandwich if using a stovetop method to press it down.
12. Cook for 4-5 minutes, until the bread is deeply golden brown and crisp and the Brie cheese is visibly melted. Tip: Listen for a steady, gentle sizzle—it’s the sound of a perfect crust forming.
13. Repeat the cooking process with the second sandwich.
14. Transfer the cooked paninis to a cutting board and let them rest for 1 minute before slicing. This allows the molten cheese to set slightly so it doesn’t all run out.
15. Slice each panini in half diagonally with a sharp serrated knife for clean cuts.

Kind of magical how the sharp, grainy mustard cuts through the rich, melting Brie, while the apple provides a sweet, crisp counterpoint to the salty corned beef. The final texture is a wonderful contrast—a shatteringly crisp crust giving way to a soft, warmly tangled interior. I love serving these halves stacked high on a wooden board with a simple side of dill pickle spears for a bright, acidic bite.

Corned Beef and Bacon Melt with Garlic Aioli

Years of cold afternoons have taught me that some meals are meant to be savored slowly, like this layered sandwich that feels like a warm embrace on a quiet day. You can almost taste the patience in each bite, the way the flavors meld together after gentle heating and careful assembly.

Ingredients

– 8 slices thick-cut bacon (I find the thicker slices hold up better to baking)
– 1 pound sliced corned beef (ask your deli counter to slice it thick—it makes all the difference)
– 8 slices rye bread (the caraway seeds add such nice texture)
– 4 slices Swiss cheese (I prefer the nuttiness of Swiss over provolone here)
– 1/2 cup mayonnaise (Duke’s is my secret for extra creaminess)
– 2 cloves garlic, minced (freshly minced gives the brightest flavor)
– 1 tablespoon lemon juice (just a squeeze to brighten the rich ingredients)
– 2 tablespoons unsalted butter, softened (room temperature spreads so much easier)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Arrange the 8 slices of thick-cut bacon in a single layer on the prepared baking sheet.
3. Bake the bacon for 18-20 minutes until crispy and deeply browned, flipping halfway through.
4. While bacon bakes, combine 1/2 cup mayonnaise, 2 cloves minced garlic, and 1 tablespoon lemon juice in a small bowl to make the garlic aioli.
5. Spread softened butter evenly on one side of each slice of rye bread.
6. Place 4 slices of bread buttered-side down on a clean work surface.
7. Spread 1 tablespoon of garlic aioli on the unbuttered side of each bottom bread slice.
8. Layer 1/4 pound of sliced corned beef evenly over the aioli on each bottom slice.
9. Place 2 slices of baked bacon over the corned beef on each sandwich.
10. Top each bacon layer with 1 slice of Swiss cheese.
11. Cover each sandwich with the remaining bread slices, buttered-side facing up.
12. Heat a large skillet or griddle over medium-low heat for 2 minutes until properly heated.
13. Cook sandwiches for 4-5 minutes per side until golden brown and cheese is fully melted.
14. Remove sandwiches from heat and let rest for 1 minute before slicing diagonally.

Each bite reveals contrasting textures—the crisp rye giving way to melting cheese, the salty bacon complementing the tender corned beef. Sometimes I serve it with a simple pickle spear, the acidity cutting through the richness beautifully, making the whole experience feel complete and comforting.

Summary

Beyond these 18 savory corned beef sandwich recipes lies a world of delicious possibilities for your next meal. Whether you’re craving classic comfort or bold new flavors, there’s something here for every home cook. We’d love to hear which recipes become your favorites—drop us a comment below and share your top picks on Pinterest so others can discover these irresistible sandwiches too!