Go Back
–+ servings

Corned beef sandwich with coleslaw

Sous vide hot corned beef sandwhich with swiss cheese and coleslaw, served on marble rye bread.
Print Pin
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