Deli-Style Corned Beef Sandwich
Warm, hearty corned beef, crusty bread, and Swiss cheese come together in the perfect sandwich!
Servings sandwich
Equipment
- panini press or skillet
Ingredients
Spread
- 1 part Dijon mustard
- 1 part mayo
Coleslaw
- 1 cup mayo
- 2 tablespoons Dijon or whole-grain mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ½ heaping teaspoon kosher salt
- 1 tablespoon onion grated
- 2 - 2½ teaspoons celery seed
- 1 16-ounce bag cabbage with carrots, shredded
- ½ bell pepper, green minced
- 1 carrot peeled and grated
Sandwich
- 2 pieces bread, sturdy such as sourdough, rye, or sourdough rye
- corned beef leftover homemade or purchased from deli
- Swiss cheese
Instructions
Coleslaw
- For the dressing: in a small mixing bowl, combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed.
- In a large mixing bowl, combine shredded cabbage, carrots, and green pepper. Toss with dressing. For best results, refrigerate for 2-3 hours before using.
Sandwich
- Spread both pieces of bread with mayo-dijon mixture and lay cheese on both slices. Add corned beef, close sandwich and drizzle both sides with olive oil.
- Broil, toast, or grill until cheese is melted and bread is toasted. Carefully lift up sandwich and fill with coleslaw and serve immediately with a dill pickle and kettle chips.
Nutrition
Calories: 319kcal, Carbohydrates: 10g, Protein: 10g, Fat: 27g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 40mg, Sodium: 960mg, Potassium: 425mg, Fiber: 2g, Sugar: 5g, Vitamin A: 10253IU, Vitamin C: 29mg, Calcium: 65mg, Iron: 2mg
Calories: 319kcal
Cost: $3
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