Get the flavors of a traditional corned beef and cabbage dinner in a new way. This sandwich combines deli corned beef and fresh, crunchy cabbage slaw.
Maybe you're reading this because St. Patrick's Day is drawing near. Or maybe because you're a big fan of corned beef - and corned beef with cabbage. Perhaps you're here because you just love a great deli sandwich.
Well no matter which reason, because this sandwich covers all the bases! It's a delicious sandwich made with deli-sliced corned beef and a crunchy slaw consisting of shredded cabbage and carrots.
Back to the corned beef and cabbage for a second...
Corned Beef and Cabbage facts
Corned beef and cabbage is inextricably linked with the Irish and with St. Patrick’s Day in particular. Both of my grandmothers made it on St. Patrick's Day. So I was surprised to learn that corned beef and cabbage is actually an English dish that traces back to the 18th and 19th centuries.
At that time, corned beef was made in Ireland for export to Britain, but the Irish people themselves could not afford it. Once Irish immigrants settled in America in the late 1800s and early 1900s, they were able to earn enough money to afford beef, and corned beef was readily available.
That makes corned beef and cabbage officially an Irish-American dish, that grew in popularity here over the decades as part of celebrating Irish heritage and culture on St. Patrick's Day.
Why you'll love this sandwich
Corned Beef and Cabbage Slaw Sandwich captures the best parts of a boiled corned beef and cabbage dinner. It has thin slices of flavorful corned beef. Instead of boiled cabbage and carrots, they're fresh and crunchy in a tangy slaw piled over the beef.
Soft potato rolls hold everything along with a horseradish mayo that's really nice the meat and slaw. This is a fun way to enjoy corned beef and cabbage, especially when you want something fresh-tasting and easy to transport for lunch at work.
I find that corned beef is always available in our supermarket delis, meaning you can make this sandwich on March 17th or any time of the year. If you have leftover corned beef from a roast you made at home, use thin slices on this sandwich.
🔪How to make this sandwich
Step 1: Make the cabbage slaw
Whisk the vinegar, oil and seasonings together to make the dressing. Add in the shredded cabbage and carrot and toss everything together. Cover the bowl and let the slaw meld in the fridge for 45 minutes to an hour.
Step 2: Make the horseradish mayo
Mix horseradish into a small bowl of mayonnaise. Hold this in the fridge until it's time to make the sandwiches.
Step 3: Toast the rolls
Split the potato rolls in half. If you have a toaster oven or a wide-slot toaster, you can toast the rolls that way. Or, slather each side with butter and grill them in a skillet on the stovetop until the cut sides are toasty.
Step 4: Make the sandwiches
Spread horseradish mayo on the rolls. Divide the sliced corned beef over the four roll bottoms. Top each with a generous serving of the cabbage slaw. Add the top bun and a sandwich pick to hold it all together. Enjoy!
Notes:
- If the cabbage slaw has a lot of liquid after it rests, you can drain this off before adding slaw to the sandwiches. Make sure the slaw isn't too wet before you add it.
- If potato rolls aren't your thing or aren't available, feel free to try another kind of sandwich roll. Rye rolls would taste really good with the corned beef.
Find the recipe for the Corned Beef & cabbage Slaw Sandwiches below. Here are more tasty things sandwiched with other tasty things:
💬 How do you like this fresh take on Corned Beef and Cabbage? Leave a comment for me below, and leave a star rating on this recipe.
Corned Beef and Cabbage Slaw Sandwiches
Ingredients
For the slaw:
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- 1 teaspoon pub-style mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ of a head green cabbage
- ¼ cup shredded carrot (about half of one large carrot)
Other:
- 2 teaspoon grated horseradish (fresh or the bottled, refrigerated prepared horseradish from the store)
- ¼ cup mayonnaise
- 2 tablespoons butter
- 4 potato sandwich rolls
- 12 ounces deli corned beef, sliced thinly or shaved (you can also use thin slices of homemade corned beef)
Instructions
Prepare the cabbage slaw and the mayo:
- In a medium bowl whisk together the vinegar, oil, mustard, salt, and pepper.
- Put the cabbage on the cutting board flat side down, and use a sharp knife to slice it into thin shreds.
- Add the shredded cabbage and shredded carrot to the vinaigrette, and toss everything together. Cover and refrigerate the slaw for 45 minutes to an hour to let the flavors meld. (Once it's chilled, if the slaw has a lot of liquid at the bottom feel free to drain this off so that the slaw won't be too sodden for the sandwiches.)
- In a small bowl, mix together the grated horseradish with the mayonnaise. Cover and refrigerate it until you're ready to assemble the sandwiches.
Make the sandwiches:
- In a medium skillet, melt the butter over medium high heat. Slice the potato rolls in half and place a couple of them cut side down in the skillet. Grill the rolls just until they begin to brown. Repeat until all the rolls are grilled.
- (If you have a toaster oven or a wide-slot toaster, you can also just toast the rolls instead of browning them on the stovetop. Omit the butter if you're using a toaster or toaster oven.)
- Spread the horseradish mayonnaise onto the rolls. Divide the corned beef into 4 equal portions and pile the meat on the bottoms of the rolls.
- Top each with a scoop of the drained cabbage slaw, and then with the roll tops.
- Skewer each sandwich with a toothpick or sandwich pick, and serve immediately.
Notes
- If the cabbage slaw has a lot of liquid after it rests, you can drain this off before adding slaw to the sandwiches. Make sure the slaw isn't too wet before you add it.
- If potato rolls aren't your thing or aren't available, feel free to try another kind of sandwich roll. Rye rolls would taste really good with the corned beef.
- Depending on the size of the cabbage you have, you may have leftover slaw. Wrap it and keep it in the fridge for up to three days.
Heidi
Wow, this looks so yummy and I love how easy it is since you are using deli meat. I can't wait to try this!
Nancy Mock
So easy, I don’t mind skipping the long, slow cooking!!