This corned beef and cabbage sandwich is a delightful twist on a classic dish, featuring tender corned beef, a zesty homemade coleslaw, and a slightly sweet Dijon mustard sauce. Easy to prepare and bursting with flavor, this sandwich is perfect for lunch or dinner, bringing together the best of savory and fresh ingredients in every bite.
Corned Beef and Cabbage Sandwich with Homemade Coleslaw Recipe
4
servings15
minutes432
kcalKeep the screen of your device on
Ingredients
- For the Sandwich:
450 g 1 lb Corned Beef
8 slices 8 slices Bread
- For the Dijon Mustard Sauce:
120 ml 1/2 cup Dijon Mustard
2 tablespoon 2 tablespoon Brown Sugar
- For the Coleslaw:
300 g 2 cup Shredded Green Cabbage
60 ml 1/4 cup Lemon Juice
240 ml 1 cup Plain Greek Yogurt
1 tablespoon 1 tablespoon Honey
1/2 teaspoon 1/2 teaspoon Salt
1/2 teaspoon 1/2 teaspoon Mustard Seed
1/2 teaspoon 1/2 teaspoon Allspice
1/2 teaspoon 1/2 teaspoon Caraway Seed
Equipment
Mixing bowls- Whisk
- Knife
- Cutting board
- Measuring cups (for USA)
- Spoon
Directions
- Prepare the Dijon Mustard Sauce:
- In a small bowl, combine the Dijon mustard with brown sugar.
- Whisk until the sugar is fully dissolved and the sauce is smooth. Set aside.
- Make the Coleslaw:
- In a large bowl, mix the shredded cabbage with lemon juice, Greek yogurt, honey, and salt.
- Add in the mustard seed, crushed allspice berries, and caraway seed. Stir until well combined.
- Adjust seasoning if needed. Set aside.
- Assemble the Sandwich:
- Spread a generous amount of the Dijon mustard sauce on one side of each slice of bread.
- Layer the corned beef on four slices of the bread.
- Top with the prepared coleslaw.
- Place the remaining slices of bread on top, sauce side down, to complete the sandwich.
- Serve:
- Slice the sandwiches in half if desired, and serve immediately.
Notes
- If you prefer a bit of heat, add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the coleslaw or mustard sauce.
Can I use any type of bread?
You can use any bread you prefer, such as sourdough, rye, wholemeal or even a crusty baguette.
Can I make the coleslaw ahead of time?
Absolutely! The coleslaw can be made up to a day in advance and stored in the refrigerator. In fact, making it ahead can enhance the flavors as they have more time to meld together.
How long does the corned beef last in the refrigerator?
Cooked corned beef can typically last 3-5 days when stored in an airtight container in the refrigerator. It’s perfect for making sandwiches like this during that time.
Is the Dijon mustard sauce spicy?
Dijon mustard has a mild heat, but the sweetness from the brown sugar balances it out, making the sauce tangy rather than overly spicy. If you prefer a milder sauce, you can reduce the amount of Dijon mustard or add a little more sugar.
What sides go well with this sandwich?
This sandwich pairs well with classic sides like potato chips, pickles, or a simple green salad. For something more substantial, consider serving it with a bowl of soup.
How can I add more flavor to the coleslaw?
You can add more spices, such as a pinch of garlic powder or paprika, or even mix in some shredded carrots or sliced green onions for extra flavor and texture.
Can I use store-bought coleslaw instead of making it from scratch?
Yes, store-bought coleslaw can be a convenient alternative. However, making it from scratch allows you to control the flavors and tailor it to your taste.
How do I store leftovers?
If you have leftover sandwiches, it’s best to store the components separately. Keep the corned beef, coleslaw, and sauce in separate containers in the fridge and assemble the sandwiches just before serving to prevent the bread from becoming soggy.
