Description
A delicious and hearty Corned Beef and Swiss Sandwich layered with creamy coleslaw and tangy Thousand Island dressing on toasted sourdough bread. Perfect for a quick lunch or casual dinner, this sandwich offers a satisfying blend of savory, sweet, and tangy flavors with melted Swiss cheese and tender corned beef.
Ingredients
Coleslaw
- ¼ cup mayonnaise (preferably avocado mayo)
- 2 tablespoons apple cider vinegar
- ½ teaspoon onion powder
- 1 teaspoon honey
- Pinch kosher salt
- 8 ounce package coleslaw mix
Thousand Island Dressing
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon paprika
Sandwich
- 4 slices sourdough bread
- Butter, room temperature (for spreading)
- 4-8 slices corned beef (leftover or freshly cooked)
- 2-4 slices Swiss cheese
- Coleslaw (prepared as above)
- Thousand Island dressing (prepared as above)
- Mini sweet or dill pickles (optional garnish)
Instructions
- Make the coleslaw: In a medium bowl, whisk together ¼ cup mayonnaise, apple cider vinegar, onion powder, honey, and a pinch of kosher salt until fully combined. Add the coleslaw mix and toss thoroughly with tongs to evenly coat the cabbage. Set aside.
- Prepare the Thousand Island dressing: In a small bowl or mason jar, combine ½ cup mayonnaise, ketchup, sweet pickle relish, lemon juice, salt, and paprika. Stir or shake well until smooth and set aside.
- Preheat the oven and toast bread: Preheat your oven’s broiler. Spread butter on both sides of each slice of sourdough bread. Arrange the bread slices on a sheet pan and broil for 1-2 minutes, watching carefully to toast to a light golden color. Flip the bread and broil the other side for another 1-2 minutes. Remove two pieces of bread to a plate to serve as sandwich tops, to avoid over-toasting.
- Melt cheese and warm corned beef: Reduce oven temperature to 350°F (175°C). On the remaining two bread slices, layer the corned beef and Swiss cheese. Place them on the middle rack of the oven and bake for about 5 minutes or until the cheese has melted and the meat is warmed through.
- Assemble the sandwiches: Remove the warmed bread with melted cheese and corned beef from the oven. Top each with a generous helping of the prepared coleslaw and a drizzle of the Thousand Island dressing. Place the reserved toasted bread slices on top to complete the sandwich. Serve immediately with optional mini pickles on the side.
Notes
- Use avocado mayonnaise or your favorite mayo, avoiding sweet ones like Miracle Whip for best flavor balance.
- Apple cider vinegar adds tang to the coleslaw dressing but you can substitute with white vinegar if needed.
- Sourdough bread is recommended for its robust texture and flavor, but other sturdy sandwich breads can be used.
- Leftover corned beef works great, but freshly cooked corned beef can also be used.
- Butter should be softened to room temperature for easy spreading and even toasting.
- Keep a close eye while broiling bread to prevent burning, as broilers vary in intensity.
