Corned Beef & Cabbage Sandwich

This is Tipsy’s take on the traditional Corned Beef & Cabbage, Saint Patrick’s Day Dinner.  Don’t get me wrong, I love a good tradition, but this year I wanted to mix it up a little bit.  For this recipe you can use leftover corned beef you make the traditional way, or you can purchase cooked corned beef from the deli.  I recommend using the leftovers from your traditional dinner to mix it up!


  • Serves 2 to 4
  • Prep Time – 15 Minutes
  • Does Not Keep Well, Eat Right Away
  • Level of Difficulty – Easy


10 to 12 thick cut slices of corned beef. I griddle mine on a skillet before assembling the sandwich, this is not a necessary step.

6 slices of swiss cheese

Rye Bread with Seeds

1/2 Head of Green Cabbage, sliced chiffonade  (in ribbons)

2 carrots, shredded

1/4 C Red Wine Vinegar

1 Seasoning Pack from a corned beef, or mix 1 tsp mustard seed with 1 tsp caraway and salt and pepper to taste.

15 potato slices from my Skillet Irish Potatoes – Recipe Here (These can be omitted) If using I also brown until crispy on a skillet.

2 T Mayonnaise


  1. Toss cabbage and carrots, vinegar and seasonings. Let sit, overnight is best, but not totally necessary.
  2. “Butter” outside of bread with mayo.
  3. Layer the bread slices with corned beef, cheese, and potatoes, top with bread slice.
  4. Grill until each side is toasted and cheese is melted.
  5. Open sandwich and top with slaw, slice and enjoy!

The Irish Skillet Potatoes can be found HERE