If your wondering what to do with all that leftover corned beef you have from your St Patrick's Day celebration I have the perfect sandwich for you.
Corned Beef On Rye with Sauerkraut is how I ate corned beef when I was growing up.
The Irish aren't the only ones who like to eat Corned Beef.
I grew up with my maternal German grandmother and a German Jewish grandfather and we ate corned beef and cabbage all of the time.
I don't think we ever ate Corned Beef for St Patrick's Day even though there is a tad bit of Irish in my blood.
I originally planned to share a crock pot corned beef and cabbage recipe in celebration of St Patrick's Day.
I cooked the corned beef I used for this corned beef sandwich.
Do you see those pretty colorful carrots in the photo?
As pretty as they looked in this photo before they were cooked once they cooked for a good 4 hours in the crock pot they turned a really ugly color.
I was pretty disappointed so instead, I decided to share this corned beef sandwich recipe.
While I was cooking the corned beef it reminded me of my grandparents and the food my grandmother would make when I was a child.
We ate a lot of sauerkraut as you can imagine.
My grandmother would make corned beef and sauerkraut, she would boil a ham with potatoes and sauerkraut. And we would eat kosher beef hot dogs with sauerkraut.
The ham and corned beef came from her German heritage and we ate the hot dogs because they were the closest we could get to the hot dogs we would eat from the hot dog stands when we lived in New York.
Most people are familiar with a Ruben sandwich made of rye bread, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
I'm pretty sure we never put Thousand Island dressing on our corned beef sandwiches.
Our corned beef with sauerkraut sandwiches were always topped with spicy mustard.
I can't imagine eating sauerkraut with anything but spicy mustard. Spicy mustard was a staple in our house and we always ate Golden's Spicy Mustard.
It is still my favorite store-bought spicy mustard but now I make homemade spicy mustard and omg it is amazing.
Or you can make this easier Whole Grain Dijon Mustard recipe that makes a smaller amount of spicy mustard.
Ingredients
- cooked and sliced Corned Beef
- German Sauerkraut
- Rye Bread
- spicy mustard
Instructions
Step 1: Slice the corned beef thickly and cover the bottom piece of rye bread with enough slices of corned beef to cover the entire slice of bread.
Step 2: Top the corned beef with a big mound of warm sauerkraut.
Step 3: Slather spicy mustard on the sauerkraut and cover with another piece of Jewish Rye bread.
Step 4: Cut in half on the diagonal. Serve with homemade coleslaw if desired.
Recipe FAQs
Some favorite side dishes to serve with corned beef are boiled potatoes, coleslaw, and sauerkraut.
Recipe Expert Tips
- Corned beef: Cooking the corned beef over a low simmer on the stove or in a crock pot will keep the soft and tender.
- Spicy Mustard: I love spicy mustard with corned beef but you can use any type of your favorite mustard on sandwiches.
- Best corned beef side dishes: Homemade coleslaw is one of the best side dishes to serve with corned beef.
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Corned Beef on Rye with Sauerkraut
Ingredients
- 3 Slices Cooked and sliced Corned Beef will depend on the size of bread slices
- ¼ cup Sauerkraut per sandwich
- 2 Slices Rye Bread
- 1 Tablespoon Spicy Mustard
Instructions
- Slice the corned beef thickly and cover the bottom piece of Jewish Rye bread with enough pieces of corned beef to cover the entire slice of bread.
- Top the corned beef with a big mound of warm sauerkraut.
- Slather spicy mustard on the sauerkraut and cover with another piece of Jewish Rye bread.
- Cut in half on the diagonal.
- Serve with coleslaw if desired.
Notes
- Corned beef: Cooking the corned beef over a low simmer on the stove or in a crock pot will keep the soft and tender.
- Spicy Mustard: I love spicy mustard with corned beef but you can use any type of your favorite mustard on sandwiches.
- Best corned beef side dishes: Homemade coleslaw is one of the best side dishes to serve with corned beef.
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