Corned Beef and Slaw Sandwich Recipe

Name: Corned Beef and Slaw Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Shredded Green Cabbage; ⅓ cups Shredded Purple Cabbage; 1/4 cups Chopped Carrots; 1 Green Onion, Chopped; 2 teaspoons Rice Vinegar; 1/4 cups Mayonnaise; 2 teaspoons Sugar; 4 dashes Salt; 3 dashes Ground Black Pepper; 4 slices Wheat Sandwich Bread; 3 teaspoons Prepared Grated Horseradish; 1 Tablespoon Mayonnaise; 6 slices Corned Beef, Or As Much As Desired For 2 Sandwiches; 6 slices Swiss Cheese; 1 Tablespoon Mustard; 1- 1/2 cup Slaw:

Servings: persons

1 cup Shredded Green Cabbage
⅓ cups Shredded Purple Cabbage
1/4 cups Chopped Carrots
1 Green Onion, Chopped
2 teaspoons Rice Vinegar
1/4 cups Mayonnaise
2 teaspoons Sugar
4 dashes Salt
3 dashes Ground Black Pepper
4 slices Wheat Sandwich Bread
3 teaspoons Prepared Grated Horseradish
1 Tablespoon Mayonnaise
6 slices Corned Beef, Or As Much As Desired For 2 Sandwiches
6 slices Swiss Cheese
1 Tablespoon Mustard
1- 1/2 cup Slaw:

1
For the slaw: In a medium size bowl add the green cabbage, purple cabbage, carrots, green onion, rice vinegar, mayonnaise, sugar, salt and pepper.
2
Mix together and set aside.
3
For the sandwich: Spread the horseradish and mayonnaise on two slices of bread (one for each sandwich).
4
Then top with the sliced corned beef and Swiss cheese.
5
Put the plain slice of bread, and the slices with the corned beef and cheese in a toaster oven until the bread toasts and the cheese melts.
6
Remove it from the toaster.
7
Add the mustard to the plain slices of bread.
8
Top the melted Swiss cheese with the slaw.
9
Then top the slaw with the piece of bread that has the mustard on it.
10
Slice the sandwich and serve right away.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Shredded Green Cabbage, ⅓ cups Shredded Purple Cabbage, 1/4 cups Chopped Carrots, 1 Green Onion, Chopped, and more.

Yes, Corned Beef and Slaw Sandwich falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corned Beef and Slaw Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions