Get the flavors of a favorite American-Irish dinner in a sandwich. Cold Corned Beef and Cabbage Sandwiches are made with tangy cole slaw and soft potato rolls.
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You can make this sandwich to celebrate St. Patrick's Day or simply because you're a big fan of corned beef—especially corned beef and cabbage.
No matter which reason, you're gonna love a cold Corned Beef and Cabbage Sandwich! It's made with deli-sliced corned beef and with cole slaw mixed with a zippy dressing and piled onto soft potato rolls.
Back to the corned beef and cabbage for a second...
Is corned beef and cabbage an Irish dish?
Corned beef and cabbage are inextricably linked with the Irish, with St. Patrick’s Day in particular. Case in point: both of my grandmothers used to make this dish every St. Patrick's Day.
According to Smithsonian Magazine, in past centuries corned beef was made in Ireland primarily for export to England, and was not something that Irish families could afford for themselves.
As Irish immigrants settled in America in the late 1800s and early 1900s, they were able to earn enough money to afford beef, and found corned beef readily available, especially from Jewish butchers in New York City.
That makes corned beef and cabbage an American-Irish dish, one that has grown in popularity over the last century as part of St. Paddy's Day celebrations in the States.
What does corned beef taste like?
Corned beef is very salty because that's how the beef is cured. The name "corned" comes from the salt that was once used, with large crystals the size of corn kernels. The meat has a strong, almost sour flavor that's similar to that of pastrami.
Corned beef sandwiches vs. Reuben sandwiches
These sandwiches are often confused because Reubens are also made with corned beef. A Reuben also traditionally is made with rye or marble rye bread, Swiss cheese, sauerkraut, and Russian dressing—a mixture of mayonnaise, ketchup, horseradish, and seasonings.
A corned beef sandwich is more open to variation and depending on where you get one, it can end up with many of the same ingredients as a Reuben. The corned beef sandwich at the famous Katz's Deli in New York City starts as thick slices of meat on rye or plain bread. One of the corned beef sandwiches at Zingerman's in Ann Arbor, Michigan has yellow mustard on Jewish rye.
In my sandwich, corned beef is paired with fresh, crunchy slaw instead of sauerkraut, and to honor the American-Irish roots of the traditional dish, made with potato rolls instead of rye.
Why you'll love this sandwich
This cold Corned Beef sandwich recipe captures the best parts of a boiled corned beef and cabbage dinner. It has thin slices of flavorful, deli corned beef—although thicker slices or shreds of leftover corned beef can also be used and will be just as delicious.
Instead of boiled cabbage and carrots, the veggies are fresh and crunchy in a tangy cole slaw piled over the beef.
Soft potato rolls hold everything along with a horseradish mayonnaise that's really tasty with the meat and slaw. It's a fun way to enjoy corned beef and cabbage for lunch or dinner, especially when you want something fresh-tasting. The sandwich makes a wonderful work lunch, too.
I find that corned beef is always available in our supermarket delis, meaning you can make this sandwich on March 17th and any time of the year.
🔪How to make Cold Corned Beef and Cabbage Sandwiches
Ingredients:
- Deli Corned Beef: Order this thinly sliced. Leftover corned beef slices or shreds can also be used.
- Cabbage: The key ingredient in the cole slaw
- Carrots: The other veggie in the cole slaw
- White Vinegar: This is part of the slaw dressing
- Olive Oil: Also used to make the dressing
- Pub Mustard: Adds some zing to the cole slaw
- Salt and Pepper: The cole slaw seasoning
- Horseradish: Part of the spread on the rolls
- Mayonnaise: Also spread onto the rolls
- Potato Rolls: They're really soft and let the flavors of the fillings shine
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 cabbage slaw. Add the top bun and a sandwich pick to hold it all together. Enjoy!
FAQs
Like with most sandwiches, chips are a great side with corned beef sandwiches—try Tayto Cheese & Onion if they're available near you!
Soup is also delicious with this sandwich. In fact, that's how we enjoyed it during our pub lunch in Dublin. Try making a batch of my Irish Potato Soup to enjoy alongside.
This sandwich would make the most delicious toastie! Just use sliced bread instead of rolls, and butter the outsides. Add a slice of cheese, like Swiss or provolone. Cook the sandwich weighted down in a pan until both sides are golden and the cheese is melted. (If you have a toastie maker or panini press, you can use them instead.)
Read more about toasties in my post here!
Tips:
- If the cabbage slaw has a lot of liquid after mixing, you can drain this off before adding the slaw to the sandwiches. Make sure the slaw isn't too wet.
- If potato rolls aren't your thing or aren't available, feel free to try another kind of sandwich roll. Rye rolls taste really good with corned beef.
Make American-Irish Corned Beef and Cabbage Sandwiches this March to celebrate St. Patrick's Day, whether you're Irish or not! And any time of the year, if you spy corned beef in the deli case, pick some up to make these easy sandwiches for lunch or a casual dinner.
Find the recipe for the Cold Corned Beef and Cabbage Sandwiches below. Here are more things to make for St. Patrick's Day:
💬 How do you like this take on Corned Beef and Cabbage? Leave a comment below.
Cold Corned Beef and Cabbage 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 leftover 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, drain this off so that the slaw won't be too wet 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. Spread butter on them after toasting or just omit it.)
- 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.
- 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!!