This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Your favorite deli sandwich at home!
One of my favorite places to visit is New York, and not just for the museums and sightseeing. I love the delis! If you’ve ever been to NYC, you know exactly what I mean. The city has arguably the best deli sandwiches in the entire country, so any time we visit, I know what my first stop will be!
It’s hard to choose, but the corned beef sandwiches have always been my favorite. What’s their secret? I’ve always wondered, and I think I’ve finally figured it out. This recipe of mine for deli-style corned beef sandwiches is SO good. And I mean, SO good!
With a mayo-horseradish sauce, seared corned beef, melty cheese, arugula, pickles, and a crisp ciabatta bun, this sandwich will make you smile before you even take a bite. I hope you have enough corned beef for seconds, because you’ll want them!
This recipe is one of my favorites to pack for school lunches. See more of my School Lunch Ideas; they’re perfect for picky eaters!
Jump to:
- Your favorite deli sandwich at home!
- What makes my sandwich different?
- What to Put on a Corned Beef Sandwich
- How to Make The Best Corned Beef Sandwich
- Also try…
- Isabel’s Favorite Sandwich Recipes
- Tips for Making Corned Beef Sandwiches
- Make-ahead Corned Beef Sandwiches
- Easy Dinner Ideas
- Beef Sandwich FAQ
- What to Serve with Corned Beef Sandwiches
- Pin it for later!
- Recipe
- Reviews
What makes my sandwich different?
There is a classic way to make corned beef sandwiches: take slices of rye bread, add a layer of sauerkraut, add corned beef brisket, and top it off with mustard or pickle relish. It’s almost a reuben, without the swiss cheese or thousand island dressing.
But in my experience, when I want a sandwich like that, I’ll just make a reuben! This corned beef sandwich recipe is a little different, using ciabatta rolls for a perfect texture and golden-brown crust, horseradish for heat, and arugula for that great peppery bite. It might just be your new favorite way to serve corned beef leftovers – you could use roast beef for it, too!
What to Put on a Corned Beef Sandwich
- Corned Beef: The star of the show! While you can use deli corned beef, I highly recommend making your own. Not only is it super easy, but it’s so juicy and flavorful! Never made it before? Check out my recipe for corned beef on the stove, and Slow Cooker Corned Beef and Cabbage!
- Ciabatta Rolls: Really you can use any bread or buns, but ciabatta has an incredible buttery, slightly sour flavor and perfectly chewy crust I just can’t get enough of.
- Swiss Cheese: The only cheese for corned beef, in my opinion! Use aged swiss for a stronger flavor, or baby swiss for a milder, meltier cheese.
- Dill Pickle Chips: Okay, corned beef is already pickled- but why not go all in on that incredible salty flavor? Dill pickles bring in a delectable crunch and juicy sweetness you won’t want to pass up!
- Horseradish: In my opinion, corned beef should always be served with horseradish. Adjust the amount to your tastes!
- Mayonnaise: A little mayo mixed in with the horseradish makes for a beautifully creamy spread with rich flavor and a great heat!
- Arugula: You can also use watercress or any other flavorful lettuce! I prefer the peppery bite of arugula, which has enough flavor to stand out.
- Olive Oil: Reheating the corned beef in a little olive oil ensures that it’s nice and juicy! Remember, nobody likes dry, chewy corned beef.
- Butter: Okay, the butter isn’t strictly necessary, but I really recommend it. Add it to the sliced ciabatta and give it a quick saute and you’ll see what I mean!
Isabel’s Top Tip
Hot or Cold: You can serve this sandwich cold or warm! I prefer the melted deliciousness of a hot corned beef sandwich, but served cold, they make great picnic sandwiches and are perfect for packed lunches. You can even heat cold sandwiches in the microwave for a work day lunch from your dreams!
How to Make The Best Corned Beef Sandwich
1: Make the Sauce
Add the mayonnaise and horseradish to a bowl, and mix well. Taste and adjust the amounts as necessary, then set aside.
2: Heat the Corned Beef
Add the oil to a skillet over medium heat. Once the oil is nice and hot, add sliced corned beef and heat through, about 3-5 minutes.
3: Melt the Cheese
Top each slice of corned beef with Swiss cheese, then cover the pan with a lid until the cheese is melted. Once melty, set the beef and cheese aside on a plate.
4: Toast the Bun
Slice your ciabatta bun, and spread the butter on both sides. Place the bun halves butter-side-down in the pan until lightly toasted, 2-3 minutes.
3: Add Toppings
Slather both sides of each slice of bread with the horseradish mayo sauce, then add arugula, the corned beef and cheese, and sliced pickles to one half of the bun.
4: Top, and Enjoy!
Place the top of the bun on, skewer with a toothpick if desired, and enjoy! Best served with an extra side of horseradish.
Isabel’s Favorite Sandwich Recipes
Tips for Making Corned Beef Sandwiches
- Adjust the levels of seasoning to your taste preferences. Although I give you exact measurements in the recipe card at the bottom of the page, feel free to adjust things like salt levels, pepper, etc.
- Don’t hesitate to add other seasonings if you want! Additional spices such as oregano and cumin can add a lot of depth to your taco seasoning, so try other spices you know you like and see if you prefer adding them.
- The secret to those incredible Deli sandwiches is the mayo! Many delis use super-rich “Extra Heavy” style mayo, which can’t typically be found in stores and can only be ordered in huge gallon tubs (and trust me, I’ve tried finding it). But there is a solution! Go to your local deli and ask to be sold a cup of mayo. It’ll make every sandwich you put it on a whole new level of delicious.
Make-ahead Corned Beef Sandwiches
These sandwiches are fantastic make-ahead meals! Fully assemble the sandwich cold, then wrap it up in aluminum foil. Pop it in the air fryer for 10 minutes or the oven for 20 minutes at 350°F and you’ll have a toasted, melty sandwich. (You can even pop the foil-wrapped sandwich on the grill!)
Easy Dinner Ideas
Beef Sandwich FAQ
I prefer the chewy crust of ciabatta, but you can also use regular bread slices! I find that rye bread, pumpernickel, or the beautiful combination of the two that is marble rye tend to work best with corned beef.
I like my corned beef sliced, but any form of corned or salt beef will work out great for this sandwich! You may just need to take extra care melting the cheese over the beef if it’s shredded or cubed.
Salted beef sandwiches are excellent paired with slightly sweet ingredients like caramelized onions and honey dijon mustard. You can also add a bit of crispiness with shredded cabbage or homemade coleslaw!
What to Serve with Corned Beef Sandwiches
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!
Recipe
Deli’s Secret Corned Beef Sandwich
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 tablespoon salted butter softened
- 5 ounces corned beef sliced
- 2 slices Swiss cheese
- 1 ciabatta roll sliced in half
- 1 tablespoon mayonnaise
- ½ tablespoon horseradish
- 6 dill pickle chips
- ¼ cup fresh arugula
Instructions
- Add the mayonnaise and horseradish to a bowl, and mix well. Taste and adjust the amounts as necessary, then set aside.1 tablespoon mayonnaise, ½ tablespoon horseradish
- Add the oil to a skillet over medium heat. Once the oil is nice and hot, add sliced corned beef and heat through, about 3-5 minutes.½ tablespoon olive oil, 5 ounces corned beef
- Top each slice of corned beef with Swiss cheese, then cover the pan with a lid until the cheese is melted. Once melty, set the beef and cheese aside on a plate.2 slices Swiss cheese
- Slice your ciabatta bun, and spread the butter on both sides. Place the bun halves butter-side-down in the pan until lightly toasted, 2-3 minutes.1 ciabatta roll, 1 tablespoon salted butter
- Slather both sides of each slice of bread with the horseradish mayo sauce, then add arugula, the corned beef and cheese, and sliced pickles to one half of the bun.6 dill pickle chips, ¼ cup fresh arugula
- Place the top of the bun on, skewer with a toothpick if desired, and enjoy! Best served with an extra side of horseradish.
Video
Notes
- Adjust the levels of seasoning to your taste preferences. Although I give you exact measurements in the recipe card at the bottom of the page, feel free to adjust things like salt levels, pepper, etc.
- Don’t hesitate to add other seasonings if you want! Additional spices such as oregano and cumin can add a lot of depth to your taco seasoning, so try other spices you know you like and see if you prefer adding them.
- The secret to those incredible Deli sandwiches is the mayo! Many delis use super-rich “Extra Heavy” style mayo, which can’t typically be found in stores and can only be ordered in huge gallon tubs (and trust me, I’ve tried finding it). But there is a solution! Go to your local deli and ask to be sold a cup of mayo. It’ll make every sandwich you put it on a whole new level of delicious.
Comments
No Comments