thepioneerwoman
Corned Beef Sandwich
This corned beef sandwich stars corned beef brisket, quick cabbage slaw, and spicy mustard all piled onto marbled rye bread for a St. Patrick's Day recipe.
👥 4 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 15 min👤 Hannah Klinger📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●cutting board
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
For the corned beef: Preheat the oven to 325°F. Unwrap the corned beef brisket and place it fat-side up on a rack placed in a roasting pan. If a seasoning packet is included, rub the fat with the spices. Pour 1 cup of water in the side of the pan, and cover it tightly with aluminum foil.
corned beef brisket1 (3- to 4-lb.) package
2
Cook until the brisket is fork tender, 3 1/2 to ⏱️ 4 hours. Check the corned beef by inserting a fork into the meat. If it goes in easily, it's ready; if it is met with resistance, continue cooking. Once the corned beef is fork-tender, remove it from the oven. Uncover and allow it to stand until cool enough to handle.
3
Transfer the corned beef to a cutting board. Thinly slice the meat against the grain.
4
For the sandwiches: In a medium bowl, whisk together the vinegar, sugar, and salt. Add the cabbage and toss well. Set aside.
5
Spread mustard on one side of each bread slice. On 4 of the bread slices, arrange 4 to 5 slices of the corned beef and 1/2 cup of the cabbage. (The cabbage can also be served on the side.) Top with the remaining 4 bread slices.
6
Optional: In a large nonstick skillet, heat 2 tablespoons of the butter over medium heat. Working in 2 batches, toast 2 of the sandwiches until golden brown on both sides, 6 to ⏱️ 8 minutes total. Repeat with the remaining 2 tablespoons of butter and 2 sandwiches.
7
Slice the sandwiches in half; serve with dill pickle spears and potato chips.
Dill pickle spears and potato chips, for serving
Nutrition Facts
calories
1457 Calories
fat Content
107 g
fiber Content
5 g
sugar Content
7 g
sodium Content
1304 mg
protein Content
79 g
trans Fat Content
0 g
cholesterol Content
404 mg
carbohydrate Content
36 g
saturated Fat Content
44 g
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