How To Cook Corned Beef For Sandwiches


The best way to learn how to cook corned beef for sandwiches is to do it yourself! This will give you great satisfaction and you’ll be able to impress all your friends. Making corned beef from scratch is easy. Take a look at the steps below and learn how to make corned beef for sandwiches. Let us know what you think by writing a comment at the end of this guide.

Grilled Swiss and Corned Beef Sandwich

This reuben-type sandwich uses corned beef, sauerkraut, and swiss cheese. Try it when you need lunch in a hurry.


Recipe Summary


5 mins


5 mins


10 mins




Makes 1 sandwich


Ingredient Checklist

  • 2 slices white or whole wheat bread
  • 1 tablespoon butter, softened
  • 2 slices process Swiss cheese
  • 1 tablespoon Thousand Island salad dressing
  • 2 tablespoons sauerkraut, drained
  • 1 ounce thinly sliced corned beef


Instructions Checklist

  • Step 1Spread butter on one side of one slice of bread. Place bread, buttered side down, in a skillet. Place cheese slices on top of bread, cutting cheese to fit so all bread is covered (overlap as necessary). Spread salad dressing over cheese; top with sauerkraut and corned beef.
  • Step 2Spread butter on one side of the remaining bread slice. Place bread on sandwich, buttered side up.
  • Step 3Cook sandwich over medium heat about 3 to 5 minutes or until bottom slice of bread is toasted and cheese begins to melt; turn sandwich. Cook for 1 to 2 minutes more or until bottom slice of bread is toasted and cheese is melted. Makes 1 sandwich.


If you are making an additional sandwich, carefully add the assembled sandwich to the hot skillet. Cooking times may be slightly less.

Grilled Provolone and Pepperoni Sandwich:

Prepare as directed, except substitute Provolone cheese for the Swiss cheese, 1 tablespoon pizza sauce for the salad dressing, and 5 to 6 slices (1/2 ounce) thinly sliced pepperoni for the corned beef. Omit sauerkraut.

Nutrition Facts

Per Serving:

526 calories; fat 38g; cholesterol 102mg; saturated fat 18g; carbohydrates 28g; mono fat 7g; poly fat 4g; insoluble fiber 2g; sugars 5g; protein 21g; vitamin a 777.4IU; vitamin c 1.8mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 3.2mg; vitamin b6 0.1mg; folate 56.4mcg; vitamin b12 1.2mcg; sodium 1058mg; potassium 151mg; calcium 484.6mg; iron 2.5mg.


You’ll be surprised by just how delicious this sandwich is using a simple can of corned beef!

Wondering what to make with canned corned beef? This sandwich is quick, easy to make, versatile and so delicious! Follow me…

close up horizontal shot of corned beef sandwich on wooden board

Homemade Butter


I recommend using Ciabatta for a corned beef sandwich. Ciabatta has a gorgeous chewy texture and crisps up PERFECTLY. This offers a nice contrast to the very soft texture of the corned beef. Here I’ve used ciabatta panini rolls, but you can use regular ciabatta rolls or even use slices from a loaf.


I love toasting some Swiss cheese onto the ciabatta, just as a nod to the classic Reuben sandwich.

Process shots: place rolls on baking tray (photo 1), slice in half (photo 2), brush two with oil and top two with cheese (photo 3), grill/broil (photo 4).

4 step by step photos showing how to toast ciabatta


Here’s what I recommend for the sandwich fillings:

  • Horseradish Mayo – Horseradish and beef pair perfectly. I like mixing in mayo to make more of a creamier sauce (homemade recipe in the recipe card below). You can however just use a very thin spread of horseradish, or even mustard!
  • Caramelized Onions – These offer some sweetness to balance out the saltiness of the corned beef. You can use store-bought or make your own (homemade recipe in the recipe card below). If you’d prefer you can just fry up some onions.
  • Rocket/Arugula – This offers some peppery goodness to pair with the corned beef.
  • Tomatoes – Use some good quality vine-ripened tomatoes so they’re no too sour!


Yep! You can even use leftover beef from your roast dinner too if you fancy.

Process shots: allow to cool slightly (photo 1), spread one side with horseradish mayo (photo 2), top other with caramelized onions (photo 3), add corned beef (photo 4), top with rocket/arugula (photo 5), top with tomato (photo 6).

6 step by step photos showing how to make a corned beef sandwich


  • Crisp/Chip Recommendation: I like Ready Salted with this, just because the flavours are already balanced nicely in the sandwich. I also sneak some of them in the sandwich too!
  • Side Recommendation: Potato Salad works great as a side for this sandwich.

Alrighty, let’s tuck into the full recipe for this corned beef sandwich shall we?!

hand holding sandwich up close to camera above wooden board


close up horizontal shot of corned beef sandwich on wooden board

Canned Corned Beef Sandwich

You’ll be surprised by just how delicious this sandwich is using a simple can of corned beef!

Course: lunch

Cuisine: Western

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings (click & slide): 2 sandwiches

Calories per serving: 471kcal

Cost per serving: £2.50 / $3


  • Baking Tray
  • Sharp Knife & Chopping Board
  • Brush & Small Pot (for oil – optional)


  • Ciabatta Rollshalved
  • 6 thick slices of Canned Corned Beef (see notes)
  • 1/2 cup Caramelized Onions (see notes)
  • 6-8 slices of Tomato
  • 2 slices of Swiss Cheese (or cheese of choice)
  • 2 tbsp Horseradish Mayo (see notes)
  • 1 handful Rocket/Arugula
  • Olive Oilas needed


  • Place ciabatta halves on a baking tray. Add a slice of cheese to two of them, then lightly brush the other two slices with oil. Place under the grill and broil until the cheese melts and the bread crisps.
  • Stack the cheesy slice with caramelized onions, then corned beef, followed by rocket/arugula, then topped with tomato slices. Spread the oiled slice with horseradish mayo, then fold over and enjoy!

Quick Demo


a) Corned Beef – If you’re buying a regular 12oz/340g can of corned beef I typically slice that into 8 equal slices and use 6 of them. I find that gives you the perfect thickness. You can however slice the whole thing into 6 pieces or use all 8 slices.

b) Can I use homemade/regular corned beef? – You sure can! You can even use regular leftover beef for this too.

c) Horseradish Mayo – I recommend my homemade version of course! If you’ve only got horseradish then just use a very thin slither (it’s quite pungent!). You can sub mustard if you’d prefer.

d) Caramelized Onions – These balance out the saltiness with a hit of sweetness. Again, I recommend making your own. But if you’re short on time just fry up some onions in a dollop of butter or drizzle of oil. The lower and slower you fry them the sweeter they’ll be.

e) Calories – per sandwich:

Corned Beef Sandwich

Corned beef leftovers are begging to be turned into these classic deli-style corned beef sandwiches. Made with just a few ingredients stacked between two slices of toasted rye bread – who knew a simple sandwich could taste SO good?

Corned Beef Sandwich Close-Up

What Makes This Recipe So Good

  • Piles and piles of delicious savory meat. Seriously, do not skimp on the corned beef! It truly is the star of the show.
  • There’s no easier meal, but this ain’t your average, boring ol’ sandwich. It’s a delicious, juicy corned beef sandwich with a curated selection of condiments that will blow your taste buds away!
  • Gently toasted rye bread brings out that nutty rye flavor while adding a nice crunch to these sandwiches. This recipe takes not only taste, but also texture, into account – which to me is equally as important!

Key Ingredients

Rye Bread – Any type of rye bread works! My favorite is a rustic rye with a nice crispy crust – yum!

Russian Dressing – Consider this the “secret sauce”. A base of mayonnaise and ketchup with a bit of horseradish and other spices makes Russian dressing the perfect addition to this recipe.

Dill Pickle Relish – Adds to the brininess of the salt-cured corned beef! If you love pickles on your sandwiches, you’ll go crazy for dill pickle relish.

Chef’s Tips

  • Have fun with this recipe! Add more or less of any ingredient to totally customize it to your liking.
  • Swiss cheese would make a great addition. Add a few slices, then toast your sandwich in a hot pan with butter for a few minutes per side or until the cheese has melted. Or, if you have a panini press, you can throw it in there for just a couple of minutes.
  • Homemade corned beef makes the BEST corned beef sandwiches. I used this sous vide version in my sandwiches and oh man was it good! If you don’t feel like making your own, a thinly-sliced, store-bought corned beef would work great in this recipe as well.

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