Why You’ll Love Corned Beef Special Sandwiches Recipe

I love this recipe because it comes together in minutes but tastes like something I’d order from a classic sandwich shop. The contrast between the savory corned beef, tangy dressing, and crisp coleslaw makes every bite interesting. It’s perfect for lunch, casual dinners, or anytime I want a no-cook meal that still feels indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

⅓ cup Russian salad dressing
8 slices Jewish rye bread
1 pound thinly sliced corned beef
½ pound prepared coleslaw

Directions

I start by laying out the rye bread slices on a clean surface.

I spread one quarter of the Russian salad dressing onto one side of four slices of bread.

I layer each dressed slice with about 4 ounces of thinly sliced corned beef, followed by roughly 2 ounces of coleslaw.

I place the remaining bread slices on top to form sandwiches, press them gently together, then cut each sandwich diagonally in half before serving.

Servings and Timing

This recipe makes 4 sandwiches.
I usually need about 5 minutes total to assemble everything, making it perfect for a fast meal.

Variations

I sometimes add a slice of cheese for extra richness or swap the rye bread for another sturdy sandwich bread. When I want extra crunch, I add a little more coleslaw, or when I want more tang, I spread extra dressing on the top slice.

Storage/Reheating

I find these sandwiches are best enjoyed fresh. If I need to store them briefly, I wrap them tightly and keep them refrigerated for up to one day. Since this is a cold sandwich, I don’t reheat it.

FAQs

Can I make these sandwiches ahead of time?

I can assemble them a few hours ahead, but I prefer making them fresh so the bread doesn’t get soggy.

What kind of coleslaw works best?

I like using a classic creamy coleslaw with a good crunch.

Can I use a different dressing?

I sometimes use a similar creamy, tangy dressing if I don’t have Russian dressing on hand.

Is this sandwich served hot or cold?

I always serve it cold, which keeps it refreshing and easy.

Can I add vegetables?

Yes, I sometimes add sliced pickles or onions for extra flavor.

What bread works best?

I prefer rye bread, but any sturdy bread that can hold the fillings works well.

How thick should the corned beef be?

I like it thinly sliced so it layers easily and stays tender.

Can I make this into sliders?

Yes, I use smaller bread slices and adjust the fillings accordingly.

Is this similar to a Reuben?

It’s similar in flavor, but I think of it as a lighter, cold version.

What should I serve with these sandwiches?

I usually serve them with chips, pickles, or a simple side salad.

Conclusion

I love these Corned Beef Special Sandwiches because they’re quick, flavorful, and incredibly satisfying. With minimal prep and classic deli flavors, they’re a recipe I turn to whenever I want a simple sandwich that still feels special.