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Corned beef sandwich with coleslaw

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Finished corned beef brisket sandwich
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The best homemade corned beef sandwich

Ready for the best sous vide corned beef brisket sandwich of your life? Layers of fresh corned beef, with gooey swiss cheese and then topped with fresh coleslaw on rye bread, what’s better than that? Uh, nothing. Have you ever tried a corned beef sandwich with coleslaw? Its amazing! This delicious corned beef sandwich is completely homemade. When I say homemade, I mean I made everything from scratch besides the bread and cheese. And well of course, the cow. This recipe is so simple to make. The hardest part is waiting 24 hours before you can sink your teeth into this delicious sandwich.

Corned beef sandwich ingredients

Finished corned beef brisket sandwich.

For corned beef

  • Corned beef brisket 
  • Pepper

Coleslaw

  • Green cabbage 
  • Red cabbage 
  • Carrot 
  • Mayo
  • Dijon mustard
  • Celery seed
  • Onion powder
  • Garlic powder
  • White pepper
  • Salt
  • Apple cider vinegar
  • Suagr
  • Lemon juice

Thousand island dressing

  • Mayo
  • White onion minced
  • Ketchup
  • Sweet relish
  • Apple cider vinegar
  • Garlic powder
  • Lemon juice

Sandwich

  • 8 slices marble rye bread
  • 8 slices swiss cheese
  • 1/4 cup mayo

Ready to make this yummy corned beef on rye? Start by preparing the sous vide and set the water bath temp for 155 degrees. Get the corned beef ready by rubbing pepper and the season pack on all sides of the meat. Corned beef comes with little season packs. In the event that it does not come with that season pack, here is a recipe from another blogger for what seasonings to use. Click here.

After the seasonings have been added to the meat, using either a vacuum sealer or ziploc bags, seal the meat up air tight. Place into the sous vide bath for 24 hours. Once the meat is done, fire up your broiler on high. Broil the meat for 6 minutes or until a golden crust has formed. Make sure you watch the meat so it does not burn!

Vacuum sealed corned beef.

Using either a deli slicer or a super sharp carving knife, slice the corned beef as thin as you can and set aside. I totally encourage everyone to get a deli slicer. They are inexpensive and are so convenient, I love mine!

Shredded corned beef.

Let’s get the coleslaw ready!

Shredded coleslaw no dressing.

Using a sharp knife, cut both cabbages in half, then into forths. Remove the hard stems and discard. Slice the cabbages as thin as possible, from there, chop up 3 or 4 times, depending on how small you want your cabbage pieces. Using a potato pealer, peal the outer layer of the carrot. Use either a mandoline or a cheese grater to shred the carrot. Toss the cabbage and carrot into a bowl and toss well.

Combine all coleslaw dressing ingredients together in a small bowl and mix well. Drizzle the dressing over the slaw and toss until all the slaw is covered evenly with dressing and set aside.

Shredded coleslaw with dressing.

Prepare the thousand island dressing.

This dressing is so delicious and simple to make. Mince the onions super small. Combine all ingredients into a bowl or canning jar and mix together. I use sweet relish, but you can chop up your own sweet pickles if you want bigger chunks.

Homemade thousand island dressing in a jar.

Let’s build that sandwich!

Pre heat a non stick skillet over medium high heat. Spread mayo on one side of each slice of the marble rye bread, yes that’s right, MAYO. I have learned that using mayo instead of butter to fry a sandwich is a total game changer. Try it! You will not be disappointed. Anyways, after spreading the mayo, spread the thousand island dressing on the other side of each slice. First, place the swiss cheese on the bottom so it will melt better. Second, layer up that delicious sous vide corned beef brisket! Finally, top with coleslaw. Fry on each side for 1 to 3 minutes or until the cheese is melted. You are left with this delicious crunch in the marble rye that complete the sandwich. Cut in half and serve!
Now go enjoy that delicious corned beef sandwich with coleslaw! Want more sandwich recipes? Check out my delicious and simple leftover roast beef sandwich recipe!

Finished corned beef brisket sandwich.

Sous vide corned beef sandwhich FAQ

Can I use white rye instead of marble rye?

Absolutely, I personally love the marble rye with this recipe, but you can use whatever bread you’d like.

Can I eat this corned beef on rye cold?

If you prefer it cold, try it cold! It’s just as delicious.

Corned beef sandwich with coleslaw

Sous vide hot corned beef sandwhich with swiss cheese and coleslaw, served on marble rye bread.
Print Pin Rate
Course: Main Course
Cuisine: irish
Keyword: corned beef brisket, corned beef sandwich, corned beef sandwich with cole slaw, delicious sandwich, Reuben, sous vide corned beef
Prep Time: 35 minutes
Cook Time: 1 day 5 minutes
Total Time: 1 day 40 minutes
Servings: 4 People
Calories: 957kcal
Cost: 35

Equipment

  • Sous vide

Ingredients

Corned beef

  • 2 pounds corned beef brisket with spice packet.
  • 1/2 tsp pepper

Coleslaw

  • 2 cups green cabbage shredded
  • 1 cup red cabbage shredded
  • 1/4 cup carrot shredded
  • 1/2 cup mayo
  • 1 tbsp dijon mustard
  • 1/2 tsp celery seed
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 2 tsp apple cider vinegar
  • 2 tsp sugar
  • 2 tsp lemon juice

Thousand island dressing

  • 1/2 cup mayo
  • 2 tbsp white onion minced
  • 2 tbsp ketchup
  • 1 tbsp sweet relish
  • 1 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tbsp lemon juice

Sandwich

  • 8 slices marble rye bread
  • 8 slices swiss cheese
  • 1/4 cup mayo

Instructions

Corned beef

  • Start by heating your water bath to 155 degrees. Rub the pepper and attached spice pack all over the corned beef brisket. Either use a vacuum sealer or double up on 2 large Ziploc bags to sral the meat. Make sure you get all the air out of the ziploc bags before sealing. Place corned beef into the sous vide water bath for 24 hours.
  • Remove the corn beef from the water bath and pat dry with paper towels. Fire up your broiler on high heat. Place corned beef on a foil lined baking sheet and broil for 6 minutes or until a crust forms.
  • Using a sharp carving knife or a deli slicer, slice the corned beef as thin as you can possibly get it.

Coleslaw

  • Using a sharp knife, cut you cabbages in 4s. Remove the hard stem. Slice cabbage as thin as possible, then cut the long strains 4 times or depending on how long you want your slaw to be. Add to a bowl.
  • Use a potato pealer to peal the outer layer of the carrot. Using a mandoline or a cheese grater, grat the carrot and add to the bowl with the cabbge.
  • In a small bowl, add together all of the remaining coleslaw ingredients. Stir well and pour over the cabbae mixture. Toss everything together until the cabbage and carrots are well coated in the dressing. Set aside.

Thousand island dressing

  • Add all dressing ingredients into a bowl an mix until everything is well combined.

Sandwich

  • Heat a large non stick pan over medium high heat. Spread mayo across one side of each piece of bread. Spread the thousand island dressing on the other side of each piece of bread.
  • Place the swiss cheese on the bread before the corned beef. Layer up you corned beef and then the coleslaw. Fry on each side for 1 to 3 minutes or until the swiss cheese has melted. Cut ot half and serve!

Nutrition

Serving: 1Sandwich | Calories: 957kcal | Carbohydrates: 24g | Protein: 38g | Fat: 79g | Saturated Fat: 18g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 3554mg | Potassium: 1159mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3349IU | Vitamin C: 143mg | Calcium: 128mg | Iron: 5mg

Filed Under: Main dishes, Sandwiches and burgers

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Hi everyone, welcome to my new food blog. My name is Lori Morrow, home chef and landscape photographer. I am from Detroit, MI. read more!

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