How to Make a Corned Beef Sandwich Recipe

• Preheat your skillet or pan on medium-high heat.
• Smear a generous helping of Russian dressing onto your choice of bread. Add your coleslaw and season with salt and pepper if you wish. Top the coleslaw with heaping piles of sliced corned beef and a slice or two of cheese. Add the remaining bread half.
• Melt the butter in the pan and place the sandwiches in. Press them down to help the bottom of the bread brown quickly and cook for 3 to 4 minutes before flipping and doing the same on the other side. Toast each side until golden brown.
• The corned beef rueben is finished when the cheese is melty, and things start to get messy. Serve with dill pickles, and enjoy.

Beef Leftovers and Reheating

Curious about what to do with leftover corned beef sandwiches? For starters, don’t store your corned beef and coleslaw ON the bread, it will definitely get soggy that way. Store your bread and toppings separately and prepare the dish from scratch the next day. These delicious sandwiches are easy to keep on hand as long as you have the individual ingredients.

What to Serve with Corned Beef

If you are looking for yummy sides to serve with your class Reuben, try fried pickles, dill pickle dip, a smoked cabbage recipe, sugar-glazed carrots, Irish nachos, or fried mac and cheese bites. If you don’t want to try bites, try smoked mac and cheese.

Other great options include spinach artichoke dip, creamed spinach, and Irish Soda bread. Of course, they are also perfect with crispy beef tallow french fries or potato chips, because what sandwich isn’t!? They’re deli staples.